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To assess the factors affecting the formation of heterocyclic amines (HAs) in sauced pork, an orthogonal experiment about fat content, braising time and the number of braising times was designed, and the effects of common seasonings and seven Chinese spices on HAs formation were conducted. It was found that higher fat content, increasing braising time and the number of braising times would promote the formation of HAs. Sugar, salt and spices exhibited a reduction in HAs formation in sauced pork. 0.01% of clove could inhibit the formation of HAs by 36.21%. Notably, the inhibitory effect on HAs was significantly correlated with the concentration of spices.

Factors affecting the formation of heterocyclic amines in sauced pork