Abstract
SummaryHeterocyclic amines (HAs) as potent mutagens are formed in meat floss which is a boiled, shredded and fried traditional meat product. In this study, effects of frying oils (lard, soybean oil and palm oil) on the formation of HAs in meat floss during frying have been investigated. The results showed that the contents of Norharman, Harman, AαC and MeAαC in meat floss that treated with lard and palm oil were higher than soybean oil which contained less saturated fatty acids (P < 0.05). The contents of total HAs in meat floss that treated with palm oil at 150 °C and 180 °C were significantly higher than that treated with soybean oil and lard (P < 0.05). In conclusion, meat floss treated with soybean oil at 120 °C, 150 °C and 180 °C contained lowest levels of HAs and soybean oil could be used as lard substitution to produce healthy meat floss.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
