EFFECT OF DIFFERENT COOKING METHODS ON THE FORMATION OF AROMA COMPONENTS AND HETEROCYCLIC AMINES IN PORK LOIN

The effect of three cooking methods on the formation of aroma components and heterocyclic amines in pork loin was investigated. The results illustrated that the content of heterocyclic amines in the electric oven-cooked samples was higher than those in hot air fried and deep-oil fried. The number of volatile compounds identified in the hot air fried and electric oven was similar. The aldehyde and pyrazine compounds were the key contributors to the aroma from high temperature heated meat. Three aroma compounds, hexanal, nonanal and benzaldehyde, were detected in all treated meat samples. This study is an initiative to detect and analyze the aroma components and heterocyclic amines from hot air fried pork loin and to obtain a basic understanding of flavor and safety of foods.