food-chemistry-2018-posters-abstracts

Food Chemistry 2018

Journal of Food, Nutrition and Population Health

ISSN: 2577-0586

Page 74

July 23-24, 2018

Rome, Italy

Edition of International Conference on

Agriculture &

Food Chemistry

eterocyclic amines (HAs) are a class of compounds containing

unsaturated double bonds with their ring structure composed

of carbon, hydrogen and nitrogen. The HAs are usually formed

during high temperature processing of protein rich foods. The

objective of this study is to evaluate different processing methods

for reduction of HAs in fried pork fiber. A quick and simultaneous

analysis method which coupled with QuEChERs and LC-MS-MS

also be developed for determining 20 types of HAs in fried pork

fiber. Results showed that HAs contents in friedporkfiber increased

along with increasing cooking time and temperature. Moreover,

fried pork fiber show high levels of harman with the amount of total

HAs ranging from 103.19-661.38 ng/g and their levels decreasing

in the following order: nor Harman >8-MeIQx>IQx>PhIP>Trp-P-

2>Phe-P-1>IFP>MeAαC>MeIQ. However, DMIP, Glu-P-2, Iso-IQ,

IQ, Glu-P-1, IQ [4, 5

-b

], 7, 8-DiMeIQx, 4,8-DiMeIQx, Trp-P-1 and AαC

were not detected. Half proportion of soy sauce in fried pork fiber

effectively reduced the amount of HAs, while reducing sugar to half

and increased the formation of HAs, with reducing of both sugar

and soy sauce proportion to half showing no significant effects.

Biography

Tsai-Hua Kao received her PhD in Food Science and Nutrition fromFu Jen Uni-

versity, Taipei, Taiwan and is now an Associate Professor in the Department of

Food Science at Fu Jen University, with formal responsibilities in research and

teaching. Her research efforts are in the area of Food Analysis, Food Toxicity

and Functional Food Development. She teaches instrumental analysis, food

processing and management and utilization of food processing by-products

courses. She has published more than 35 journal articles, five book chapters

and has also been an Expert Reviewer for several peer-reviewed journals.

Formation and inhibition of heterocyclic amines in fried pork

fiber

Tsai Hua Kao

and

Han-Yin Hsiao

Fu Jen Catholic University, Taiwan

Tsai Hua Kao et al., J Food Nutr Popul Health 2018, Volume 2

DOI: 10.21767/2577-0586-C2-006