Heterocyclic aromatic amines (HAAs)

Heterocyclic aromatic amines (HAAs) are formed in the crust of cooked meat products. Most HAAs are
carcinogenic in long-term animal studies. Besides precursors in raw materials, important factors are temperature
and heating time. Bacon slices were investigated for concentrations of HAAs after pan-frying
under different monitored heating conditions. Two HAAs, MeIQx (2-amino-3,8-dimethylimidazo [4,5-
f]quinoxaline) (1.5–5.6 ng/g) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) (0.1–
2.6 ng/g), were found in pan-fried bacon slices. The bacon clearly contained higher concentrations of
HAAs both with longer frying times and at temperatures of 200–220 C rather than 150–170 C, respectively.
A similar continuous increase of the concentrations was observed for norharman (5.0–19.9 ng/g)
and harman (0.3–1.7 ng/g). The sensory evaluation, using a hedonic test design for colour and flavour,
of the pan-fried bacon slices resulted in a preferred frying time of 5 min at 150–170 C. However, some
testers clearly preferred crispy and darker bacon slices containing higher HAA concentrations

ผลลัพธ์ (แอฟริกา) 1:

Heterosikliese aromatiese amiene (Haas) word gevorm in die kors van gaar vleis produkte. Die meeste HAAS is
karsinogenies in langtermyn Animal Studies. Behalwe voorlopers in grondstowwe, is belangrike faktore Temperatuur
en Verhitting tyd. Spek snye ondersoek vir konsentrasies van Pan-braai na HAAS
onder verskillende toestande verwarming gemonitor. Twee Haas, MeIQx (2-amino-3,8-Dimethylimidazo [4,5-
F] Quinoxaline) (1,5-5,6 NG / G) en PhIP (2-amino-1-metiel-6-Phenylimidazo [4,5-. B] pyridine) (0,1
2,6 ng / G), Pan-gebraaide spek is gevind in skywe. Duidelik die Bacon Vervat hoër konsentrasies van
HAAS beide met langer braai tye en by temperature van 200-220? C eerder as 150-170? C onderskeidelik.
'N Soortgelyke deurlopende toename van die konsentrasies is waargeneem vir Norharman (5,0-19,9 NG / G. )
en HARMAN (0,3-1,7 NG / G). Die sensoriese evaluering, met behulp van 'n hedoniese toets ontwerp vir Kleur en geur,
van die snye Pan-gebraaide spek gelei tot 'n braai tyd van 5 min by voorkeur 150-170? C. Maar sommige
testers duidelik Voorkeur bros spek en donkerder snye met hoër konsentrasies HAA.