Detection of Heterocyclic Amine Content in Different Types of Pork Products

Ting Li, Ting Li, Haibin Li, Jiayun Kang, Jiayun Kang, Wenhui Liang, Wenhui Liang, Fang Wang, Fang Wang, Jinghua Qi, Meixia Pang, Meixia Pang

2022

Abstract

There are different levels of heterocyclic amines in pork products processed by different methods, and the total heterocyclic amine content was 7.68-64.18 ng/g. Among them, non-polar heterocyclic amines Harman and Norharman were mostly 1.42-3.69 ng/g and 1.40-40.47 ng/g. The distinction within the content of heterocyclic amines in meat products with different processing methods was obvious. The total amount of heterocyclic amines from high to low were cured meat, sauced meat, dried meat, roast meat, fried meat, canned, sausage and ham.

Paper Citation

in Harvard Style

Li T., Li H., Kang J., Liang W., Wang F., Qi J. and Pang M. (2022). Detection of Heterocyclic Amine Content in Different Types of Pork Products. In Proceedings of the 1st International Conference on Health Big Data and Intelligent Healthcare - Volume 1: ICHIH, ISBN 978-989-758-596-8, pages 289-294. DOI: 10.5220/0011293600003438

in Bibtex Style

@conference{ichih22,
author={Ting Li and Haibin Li and Jiayun Kang and Wenhui Liang and Fang Wang and Jinghua Qi and Meixia Pang},
title={Detection of Heterocyclic Amine Content in Different Types of Pork Products},
booktitle={Proceedings of the 1st International Conference on Health Big Data and Intelligent Healthcare - Volume 1: ICHIH,},
year={2022},
pages={289-294},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0011293600003438},
isbn={978-989-758-596-8},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Health Big Data and Intelligent Healthcare - Volume 1: ICHIH,
TI - Detection of Heterocyclic Amine Content in Different Types of Pork Products
SN - 978-989-758-596-8
AU - Li T.
AU - Li H.
AU - Kang J.
AU - Liang W.
AU - Wang F.
AU - Qi J.
AU - Pang M.
PY - 2022
SP - 289
EP - 294
DO - 10.5220/0011293600003438