Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. (February 2021)

• Record Type: Journal Article
• Authors: Yin, Xiaoyu; Du, Hongzhen; Xu, Ming; Chen, Qian; Kong, Baohua
• Is Part Of: Meat science. Volume 172(2021)
• Publication Date: 2021-02
• Subjects: Harbin red sausages -- Northern Chinese market -- Quality characteristics -- Heterocyclic aromatic amine; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108360
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The heterocyclic aromatic amine (HAA) level and quality characteristics of selected Harbin red sausages in the northern Chinese market and the possible differences between traditional sausages and conventional sausages were evaluated in this study. Four varieties of traditional sausages and four varieties of conventional sausages were selected. Compared to conventional sausages, traditional sausages had lower moisture content and higher hardness ( P < 0.05). Twelve HAAs were evaluated and eight HAAs were detected. The total HAA content was as high as 360.73 ng/g. In particular, the contents of Norharman and Harman were much higher than those of the other HAAs ( P < 0.05). Additionally, the HAA contents were higher in the traditional sausages than those in the conventional sausages ( P < 0.05). Principal component analysis showed that traditional and conventional sausages had a good separation based on the quality characteristics and total HAA level. The results of this study will provide useful information on the industrial production of smoked meat products. Highlights: The HAAs at levels up to hundreds of ng/g were detected in Harbin red sausages. Norharman and Harman were the major HAAs in Harbin red sausages. The total HAA content was as high as 360.73 ng/g in the Harbin red sausages. HAA levels in traditional sausages were higher than those in conventional sausages.