The correlation between changes in intrinsic components and formation of hazardous compounds in seven animal-derived foods during roasting at different temperatures

Studied hazardous compound changes in the thermal processing of 7 animal foods. • Hazards: acrylamide, 5-hydroxymethylfurfural, 13 heterocyclic aromatic amines. • AA, 5-HMF, and 13 HAAs in all animal foods increased with roasting temperature. • Low moisture and high carbs promoted AA; high protein favored HAAs. • Amino acids and dipeptides had negative correlations with hazardous compounds. The thermal processing of food is often accompanied by changes in composition and the generation of hazardous compounds. However, the unclear mechanisms linking food composition to related hazardous compounds hinder the advancement of inhibition technologies for hazardous compounds formed during thermal processing. In this paper, the mechanisms of 15 kinds of associated hazardous compounds produced by 7 different animal-derived food samples during the roasting process were investigated. When the roasting temperature was 260 °C, mutton exhibited the highest acrylamide content at 0.11 μg/g, chicken had the highest HAAs (heterocyclic aromatic amines) content at 0.17 μg/g, and Antarctic krill showed the highest 5-hydroxymethylfurfural content at 0.72 μg/g. notably, the compounds closely related to the production of associated hazards during thermal processing include amino acids, small dipeptides, and certain carbohydrate compounds. The results of this study have positive significance in improving food safety and optimizing production processes. Download: Download high-res image (136KB) Download: Download full-size image