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Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon.

Authors
  • Gibis, Monika1
  • Kruwinnus, Miriam2
  • Weiss, Jochen2
  • 1 Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: [email protected] , (Germany)
  • 2 Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. , (Germany)
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Feb 01, 2015
Volume
168
Pages
383–389
Identifiers
DOI: 10.1016/j.foodchem.2014.07.074
PMID: 25172724
Source
Medline
Keywords
License
Unknown

Abstract

Heterocyclic aromatic amines (HAAs) are formed in the crust of cooked meat products. Most HAAs are carcinogenic in long-term animal studies. Besides precursors in raw materials, important factors are temperature and heating time. Bacon slices were investigated for concentrations of HAAs after pan-frying under different monitored heating conditions. Two HAAs, MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (1.5-5.6ng/g) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) (0.1-2.6ng/g), were found in pan-fried bacon slices. The bacon clearly contained higher concentrations of HAAs both with longer frying times and at temperatures of 200-220°C rather than 150-170°C, respectively. A similar continuous increase of the concentrations was observed for norharman (5.0-19.9ng/g) and harman (0.3-1.7ng/g). The sensory evaluation, using a hedonic test design for colour and flavour, of the pan-fried bacon slices resulted in a preferred frying time of 5min at 150-170°C. However, some testers clearly preferred crispy and darker bacon slices containing higher HAA concentrations.

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