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

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...

Full description

Bibliographic Details
Main Authors:	Hongzhen Du, Ziyi Wang, Yuexin Li, Qian Liu, Qian Chen, Baohua Kong
Format:	Article
Language:	English
Published:	MDPI AG 2022-11-01
Series:	Foods
Subjects:	heterocyclic aromatic amine bacon vegetable oil precursor compound
Online Access:	https://www.mdpi.com/2304-8158/11/21/3491

Similar Items

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon
by: Hongzhen Du, et al.
Published: (2022-01-01)

The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness
by: Hui Teng, et al.
Published: (2023-07-01)

The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties
by: Heyu FAN, et al.
Published: (2022-09-01)

Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls
by: Xiaomei He, et al.
Published: (2022-11-01)

Effect of time and temperature on the simultaneous formation of heterocyclic amines and polycyclic aromatic hydrocarbons using amino acid and sugar model systems
by: Ishak, Ainaatul Asmaa'
Published: (2021)

Effect of different wood species on heterocyclic aromatic amine level in Harbin red sausages
by: Xiaoyu Yin, et al.
Published: (2023-10-01)

Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef
by: Sepahpour, Shabnam
Published: (2017)

Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken
by: Mohd Mukhtar, Mohd Safzan
Published: (2009)

Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat
by: Xingge Wu, et al.
Published: (2021-02-01)

Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective
by: E. Oz, et al.
Published: (2022-07-01)

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts
by: Hafiz Rehan Nadeem, et al.
Published: (2021-06-01)

The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak
by: Halenur Fencioglu, et al.
Published: (2022-10-01)

Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls
by: Mengyu Sun, et al.
Published: (2023-11-01)

Impact of Cumin (<i>Cuminum cyminum</i>) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs
by: Elif Ekiz, et al.
Published: (2023-08-01)

Effects of Fingerroot (<i>Boesenbergia pandurata</i>) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs
by: Panida Soikam, et al.
Published: (2024-01-01)

Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines
by: Adem Savaş, et al.
Published: (2023-01-01)

Molecularly Imprinted Polymer Nanospheres with Hydrophilic Shells for Efficient Molecular Recognition of Heterocyclic Aromatic Amines in Aqueous Solution
by: Peijian Sun, et al.
Published: (2023-02-01)

Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS
by: Raheel Suleman, et al.
Published: (2023-05-01)

Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying
by: Yu-Wen Lai, et al.
Published: (2024-01-01)

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks
by: Xuefei Li, et al.
Published: (2023-01-01)

Francis Bacon /
by: Bacon, Francis, 1909-, et al.
Published: (1989)

Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber
by: Yu-Wen Lai, et al.
Published: (2023-09-01)

Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts
by: YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei
Published: (2023-08-01)

Bacon Yöntemine Dayalı Temel Bileşenler Analizi
by: Gülsen Kıral
Published: (2005-06-01)

Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review
by: Haijie Wang, et al.
Published: (2023-10-01)

Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating
by: Yu-Wen Lai, et al.
Published: (2022-10-01)

Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties
by: Iftikhar Ali Khan, et al.
Published: (2022-09-01)

Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography
by: Abdorreza Mohammadi, et al.
Published: (2020-01-01)

Effect of Variable-Temperature Roasting on the Color, Tenderness, Heterocyclic Amine and Polycyclic Aromatic Hydrocarbon Contents of Xinjiang Nang Pit-Roasted Lamb Meat
by: WEI Jian, WANG Li, LIU Fei, XU Zequan, MA Xin, WANG Zirong
Published: (2023-11-01)

Effect of Spices on the Quality of Chinese Bacon
by: Peiling RAN, et al.
Published: (2023-07-01)

不同产地芝麻所制芝麻油中杂环胺的分析测定Determination and analysis of heterocyclic aromatic amines in sesame oil extracted from sesame of different producing areas
by: 张晨霞，盛冰莹，张咪，马宇翔，汪学德 ZHANG Chenxia, SHENG Bingying, ZHANG Mi, MA Yuxiang, WANG Xuede
Published: (2023-04-01)

Dietary Exposure Among Adults in Selangor, Malaysia, to Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat and Fish
by: Jahurul, Md. Haque Akanda
Published: (2010)

Bacon e a lógica do desenvolvimento científico
by: Shozo Motoyama
Published: (1973-06-01)

The bacon cookbook : more than 150 recipes from around the world for everyone's favorite food /
by: 423877 Villas, James
Published: (2007)

Aromatic Iodides: Synthesis and Conversion to Heterocycles
by: Florence Mongin, et al.
Published: (2022-11-01)

Inhibitory Effect of <i>Tamarix ramosissima</i> Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals
by: Xiaopu Ren, et al.
Published: (2022-03-01)

Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?
by: Fatih Oz, et al.
Published: (2021-05-01)

Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef
by: Benjamin M Bohrer, et al.
Published: (2020-06-01)

Evaluating the Residual Nitrite Concentrations of Bacon in the United Kingdom
by: William Crowe, et al.
Published: (2020-07-01)

Direct Amination of Nitroquinoline Derivatives via Nucleophilic Displacement of Aromatic Hydrogen
by: Jakub Wantulok, et al.
Published: (2021-03-01)