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Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork)
Author(s) -
Pan Teng,
Wang Zhenyu,
Chen Bing Huei,
Hui Teng,
Zhang Dequan
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14368
Subject(s) - food science , soybean oil , palm oil , chemistry , fatty acid , biochemistry
Summary Heterocyclic amines ( HA s) as potent mutagens are formed in meat floss which is a boiled, shredded and fried traditional meat product. In this study, effects of frying oils (lard, soybean oil and palm oil) on the formation of HA s in meat floss during frying have been investigated. The results showed that the contents of Norharman, Harman, AαC and MeAαC in meat floss that treated with lard and palm oil were higher than soybean oil which contained less saturated fatty acids ( P < 0.05). The contents of total HA s in meat floss that treated with palm oil at 150 °C and 180 °C were significantly higher than that treated with soybean oil and lard ( P < 0.05). In conclusion, meat floss treated with soybean oil at 120 °C, 150 °C and 180 °C contained lowest levels of HA s and soybean oil could be used as lard substitution to produce healthy meat floss.