Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils
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 (FAA...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/21/3491 |
| _version_ | 1797468277859942400 |
|---|---|
| author | Hongzhen Du Ziyi Wang Yuexin Li Qian Liu Qian Chen Baohua Kong |
| author_facet | Hongzhen Du Ziyi Wang Yuexin Li Qian Liu Qian Chen Baohua Kong |
| author_sort | Hongzhen Du |
| collection | DOAJ |
| description | 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 (<i>p</i> < 0.05) and rapeseed oil led to the lowest creatine content of fried bacon (<i>p</i> < 0.05). Bacon fried in corn oil had the highest HAA contents (<i>p</i> < 0.05). The total HAA contents of the oils after frying were lowest in rapeseed and soybean oils (<i>p</i> < 0.05). The type of vegetable oil used affected the color of the fried bacon but not the flavor and taste (<i>p</i> < 0.05). To reduce the HAA concentrations of fried bacon, the type of vegetable oil should be considered. |
| first_indexed | 2024-03-09T19:04:11Z |
| format | Article |
| id | doaj.art-16b172fd8cda4c85ab7fd09ce373c788 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:11Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-16b172fd8cda4c85ab7fd09ce373c7882023-11-24T04:41:40ZengMDPI AGFoods2304-81582022-11-011121349110.3390/foods11213491Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable OilsHongzhen Du0Ziyi Wang1Yuexin Li2Qian Liu3Qian Chen4Baohua Kong5College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaThe 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 (<i>p</i> < 0.05) and rapeseed oil led to the lowest creatine content of fried bacon (<i>p</i> < 0.05). Bacon fried in corn oil had the highest HAA contents (<i>p</i> < 0.05). The total HAA contents of the oils after frying were lowest in rapeseed and soybean oils (<i>p</i> < 0.05). The type of vegetable oil used affected the color of the fried bacon but not the flavor and taste (<i>p</i> < 0.05). To reduce the HAA concentrations of fried bacon, the type of vegetable oil should be considered.https://www.mdpi.com/2304-8158/11/21/3491heterocyclic aromatic aminebaconvegetable oilprecursor compound |
| spellingShingle | Hongzhen Du Ziyi Wang Yuexin Li Qian Liu Qian Chen Baohua Kong Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils Foods heterocyclic aromatic amine bacon vegetable oil precursor compound |
| title | Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils |
| title_full | Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils |
| title_fullStr | Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils |
| title_full_unstemmed | Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils |
| title_short | Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils |
| title_sort | understanding the development of heterocyclic aromatic amines in fried bacon and in the remaining oil after pan frying in five different vegetable oils |
| topic | heterocyclic aromatic amine bacon vegetable oil precursor compound |
| url | https://www.mdpi.com/2304-8158/11/21/3491 |
| work_keys_str_mv | AT hongzhendu understandingthedevelopmentofheterocyclicaromaticaminesinfriedbaconandintheremainingoilafterpanfryinginfivedifferentvegetableoils AT ziyiwang understandingthedevelopmentofheterocyclicaromaticaminesinfriedbaconandintheremainingoilafterpanfryinginfivedifferentvegetableoils AT yuexinli understandingthedevelopmentofheterocyclicaromaticaminesinfriedbaconandintheremainingoilafterpanfryinginfivedifferentvegetableoils AT qianliu understandingthedevelopmentofheterocyclicaromaticaminesinfriedbaconandintheremainingoilafterpanfryinginfivedifferentvegetableoils AT qianchen understandingthedevelopmentofheterocyclicaromaticaminesinfriedbaconandintheremainingoilafterpanfryinginfivedifferentvegetableoils AT baohuakong understandingthedevelopmentofheterocyclicaromaticaminesinfriedbaconandintheremainingoilafterpanfryinginfivedifferentvegetableoils |