Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

被引：59
作者：
Wang, Bo [1 ]
Li, Haijing [1 ]
Huang, Zhibo [1 ]
Kong, Baohua [1 ]
Liu, Qian [1 ]
Wang, Hao [1 ]
Xu, Ming [2 ]
Xia, Xiufang [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Shimadzu China CO LTD, Shenyang 110016, Peoples R China
来源：
MEAT SCIENCE | 2021年 / 176卷
关键词：
Roasted pork; Quality; Heterocyclic aromatic amines; Frying temperature; Frying time;
D O I：
10.1016/j.meatsci.2021.108457
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of different frying temperatures (150, 175, 200, 225 and 250 ?C) and times (0.5, 1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine (HAA) contents of roasted pork were investigated. The results showed significant decreases in yield, shear force and L* and increases in a*, b* and the amounts of HAA of roasted pork with increased frying temperature and time (P < 0.05). The highest score of overall acceptability in crispy and darker roast pork fried at 225 ?C for 1 min was obtained. However, the principal component analysis demonstrated that higher HAA contents of roasted pork under high frying temperature (225?250 ?C) and long frying time (2?2.5 min) occurred. Considering the various qualities and the amounts of HAA, frying roasted pork at 175 ?C for 1.5?2 min was the most suitable condition for preparing roasted pork.
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页数：11
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