Pork is rich in dietary protein, vitamins, minerals and other nutrients.It has a long history of consumption and plays a pivotal role in Chinese food culture.High-protein foods are prone to produce heterocyclic aromatic amines risk factors during high-temperature thermal processing.There have been extensive studies at home and abroad on the production of heterocyclic aromatic amines in poultry and beef.However, there is a lack of research on the variation patterns of heterocyclic aromatic amines in pork tenderloin under high-temperature frying conditions.This article studied the effects of different frying temperatures (150, 160, 170, 180 and 190 ℃) and frying times (1, 2, 3, 4 and 5 min) on the pH, cooking loss, moisture, color, effects of texture, moisture distribution, frying temperature, sensory evaluation, and heterocyclic aromatic amines (HAA) content.The results showed that as the frying temperature and frying time increase, the moisture content, free water content, b* and L* in the pork tenderloin significantly decrease, and the surface center temperature, cooking loss, a*, hardness, and cohesiveness decrease significantly, oil content and HAA content increased.The doneness and texture quality of fried food at 170 ℃ for 3 minutes were relatively good, and the HAA content was relatively low.At relatively high frying temperature (180~190 ℃) and long frying time (4~5 min), the HAA content in pork tenderloin was relatively high.Correlation analysis showed that the formation of heterocyclic aromatic amines was significantly related to frying temperature, time and pork tenderloin quality.Comprehensive analysis of the effects of different frying parameters on the quality of pork tenderloin and HAA content showed that frying at 160~170 ℃ for 2~3 minutes is the optimal condition for preparing fried pork tenderloin.This paper provides consumers and restaurant establishments with recommendations regarding meat frying times and temperatures to ensure the high quality and safety of fried pork tenderloin products.
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