Du Hongzhen, Wang Ziyi, Li Yuexin, Liu Qian, Chen Qian, Kong Baohua
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods. 2022 Nov 3;11(21):3491. doi: 10.3390/foods11213491.
The physicochemical properties of five vegetable oils (peanut, corn, rapeseed, sunflower seed, and soybean) and their impact on the development of heterocyclic aromatic amines (HAAs) in pan-fried bacon and in the remaining oil were investigated. Corn oil led to the lowest total free amino acids (FAAs) contents and glucose content of fried bacon (p < 0.05) and rapeseed oil led to the lowest creatine content of fried bacon (p < 0.05). Bacon fried in corn oil had the highest HAA contents (p < 0.05). The total HAA contents of the oils after frying were lowest in rapeseed and soybean oils (p < 0.05). The type of vegetable oil used affected the color of the fried bacon but not the flavor and taste (p < 0.05). To reduce the HAA concentrations of fried bacon, the type of vegetable oil should be considered.
研究了五种植物油（花生油、玉米油、菜籽油、葵花籽油和大豆油）的理化性质及其对煎培根和剩余油中杂环胺（HAA）生成的影响。玉米油导致煎培根的总游离氨基酸（FAA）含量和葡萄糖含量最低（p<0.05），菜籽油导致煎培根的肌酸含量最低（p<0.05）。用玉米油煎的培根HAA含量最高（p<0.05）。油炸后油中的总HAA含量在菜籽油和大豆油中最低（p<0.05）。所用植物油的类型影响煎培根的颜色，但不影响其风味和口感（p<0.05）。为降低煎培根中的HAA浓度，应考虑植物油类型。
