Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils

Abstract

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.

Keywords

• heterocyclic aromatic amine
• bacon
• vegetable oil
• precursor compound