Comparison of heterocyclic amines produced during frying in pork, beef, lamb

This is the authors' abstract. We don't add key points for this paper.

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.