期刊
FOOD CHEMISTRY
卷 168, 期 -, 页码 383-389出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.07.074
关键词
Heterocyclic aromatic amines; MeIQx; PhIP; beta-Carbolines; Processed meat; Bacon; Pan-frying; Creatin(in)e; Sensory quality
资金
- University of Hohenheim Experiment Station
Heterocyclic aromatic amines (HAAs) are formed in the crust of cooked meat products. Most HAAs are carcinogenic in long-term animal studies. Besides precursors in raw materials, important factors are temperature and heating time. Bacon slices were investigated for concentrations of HAAs after pan-frying under different monitored heating conditions. Two HAAs, MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (1.5-5.6 ng/g) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) (0.1-2.6 ng/g), were found in pan-fried bacon slices. The bacon clearly contained higher concentrations of HAAs both with longer frying times and at temperatures of 200-220 degrees C rather than 150-170 degrees C, respectively. A similar continuous increase of the concentrations was observed for norharman (5.0-19.9 ng/g) and harman (0.3-1.7 ng/g). The sensory evaluation, using a hedonic test design for colour and flavour, of the pan-fried bacon slices resulted in a preferred frying time of 5 min at 150-170 degrees C. However, some testers clearly preferred crispy and darker bacon slices containing higher HAA concentrations. (C) 2014 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据