Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils
Hongzhen Du,
Ziyi Wang,
Yuexin Li,
Qian Liu,
Qian Chen,
Baohua Kong
Affiliations
Hongzhen Du
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Ziyi Wang
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Yuexin Li
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Qian Liu
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Qian Chen
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Baohua Kong
College of Food Science, Northeast Agricultural University, Harbin 150030, China
The physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon and in the remaining oil were investigated. Corn oil led to the lowest total free amino acids (FAAs) contents and glucose content of fried bacon (p p p p p < 0.05). To reduce the HAA concentrations of fried bacon, the type of vegetable oil should be considered.