Formation of heterocyclic aromatic amines in spiced pork shoulder: Effects of heat treatment parameters and number of soup cycles

Abstract

Spiced pork shoulder is a traditional Chinese meat product that is produced by long-term stewing in recycled soup. This study investigated the effects of cooking temperature, cooking time and number of soup cycles on the formation of heterocyclic aromatic amines (HAAs) in spiced pork shoulder. The main HAAs found in spiced pork shoulder was β-carboline. When the cooking temperature rose from 70 °C to 100 °C, the total HAAs increased from 27.17 ± 1.76 ng/g to 42.37 ± 0.91 ng/g. When the cooking time was extended from 1 h to 4 h, the total HAAs increased by 50.23 %. When the number of soup cycles was 15, the total HAAs in the meat and soup were 40.69 ± 0.28 ng/g and 55.84 ± 1.51 ng/g, respectively. Recycling soup may contribute greatly to the contents of HAAs in spiced pork shoulders. The high levels of HAAs in spiced pork shoulders were mainly from the adsorption of the HAAs in the soup onto the surface of the meat and their penetration into the meat. We recommend lowering the cooking temperature and shortening the cooking time to reduce the formation of HAAs in spiced pork shoulder. In addition, it is necessary to study effective methods to inhibit the formation of HAAs in soup.