Comparison of heterocyclic amines produced during frying in pork, beef, lamb
Heterocyclic amines (HCAs), recognized as mutagens and Group 2A carcinogens, are frequently detected in high-temperature cooking process of meats including broiling, grilling, pan-frying, or barbecuing. In currently study, the HCAs profiles (types and quantities) were analized during the frying of b...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004408 |
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| author | WeiJiang Fan GuoHui Du XueNa Zhang ShuQing Wang Hongmin Pan NingPeng Jiang Chao Li Juan Liu Fei Liu Yinglong Zhang |
| author_facet | WeiJiang Fan GuoHui Du XueNa Zhang ShuQing Wang Hongmin Pan NingPeng Jiang Chao Li Juan Liu Fei Liu Yinglong Zhang |
| author_sort | WeiJiang Fan |
| collection | DOAJ |
| description | Heterocyclic amines (HCAs), recognized as mutagens and Group 2A carcinogens, are frequently detected in high-temperature cooking process of meats including broiling, grilling, pan-frying, or barbecuing. In currently study, the HCAs profiles (types and quantities) were analized during the frying of beef, lamb, and pork using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/ MS). The results showed that the amount and types of HCAs have significant differences according to the protein content of different foods. The relatively low HCAs levels generated in pork due to its lower protein and amino acid content, whereas more HCAs were produced in beef after frying owing to its richer diversity and concentration of amino acids. Moreover, the formation mechanisms of HCAs, including the formation pathways and action sites, have been elucidated, thereby establishing a theoretical basis for controlling HCA generation during meat preparation. |
| format | Article |
| id | doaj-art-b7ea269e297b4ea5be7859fd237967e9 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b7ea269e297b4ea5be7859fd237967e92025-08-20T03:34:04ZengElsevierApplied Food Research2772-50222025-12-015210113510.1016/j.afres.2025.101135Comparison of heterocyclic amines produced during frying in pork, beef, lambWeiJiang Fan0GuoHui Du1XueNa Zhang2ShuQing Wang3Hongmin Pan4NingPeng Jiang5Chao Li6Juan Liu7Fei Liu8Yinglong Zhang9College of Food Industry, Shandong Institute of Commerce and Technology, Jinan 250103, China; Corresponding author.College of Food Industry, Shandong Institute of Commerce and Technology, Jinan 250103, ChinaCollege of Food Industry, Shandong Institute of Commerce and Technology, Jinan 250103, ChinaCollege of Food Industry, Shandong Institute of Commerce and Technology, Jinan 250103, ChinaCollege of Food Industry, Shandong Institute of Commerce and Technology, Jinan 250103, ChinaDepartment of Science and Technology of Shandong Province, Jinan 250101, ChinaTianjin food group, Tianjin, 300042, ChinaCollege of Food Industry, Shandong Institute of Commerce and Technology, Jinan 250103, ChinaJinan Vocational College of nursing, Jinan, 250102, ChinaCollege of Food Industry, Shandong Institute of Commerce and Technology, Jinan 250103, ChinaHeterocyclic amines (HCAs), recognized as mutagens and Group 2A carcinogens, are frequently detected in high-temperature cooking process of meats including broiling, grilling, pan-frying, or barbecuing. In currently study, the HCAs profiles (types and quantities) were analized during the frying of beef, lamb, and pork using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/ MS). The results showed that the amount and types of HCAs have significant differences according to the protein content of different foods. The relatively low HCAs levels generated in pork due to its lower protein and amino acid content, whereas more HCAs were produced in beef after frying owing to its richer diversity and concentration of amino acids. Moreover, the formation mechanisms of HCAs, including the formation pathways and action sites, have been elucidated, thereby establishing a theoretical basis for controlling HCA generation during meat preparation.http://www.sciencedirect.com/science/article/pii/S2772502225004408Heterocyclic amines (HCAs)PorkBeefLambFryingUPLC-MS/ MS |
| spellingShingle | WeiJiang Fan GuoHui Du XueNa Zhang ShuQing Wang Hongmin Pan NingPeng Jiang Chao Li Juan Liu Fei Liu Yinglong Zhang Comparison of heterocyclic amines produced during frying in pork, beef, lamb Applied Food Research Heterocyclic amines (HCAs) Pork Beef Lamb Frying UPLC-MS/ MS |
| title | Comparison of heterocyclic amines produced during frying in pork, beef, lamb |
| title_full | Comparison of heterocyclic amines produced during frying in pork, beef, lamb |
| title_fullStr | Comparison of heterocyclic amines produced during frying in pork, beef, lamb |
| title_full_unstemmed | Comparison of heterocyclic amines produced during frying in pork, beef, lamb |
| title_short | Comparison of heterocyclic amines produced during frying in pork, beef, lamb |
| title_sort | comparison of heterocyclic amines produced during frying in pork beef lamb |
| topic | Heterocyclic amines (HCAs) Pork Beef Lamb Frying UPLC-MS/ MS |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004408 |
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