Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies

• We evaluated salt and phosphate enhancement on heterocyclic amines in pork loins.
• Pork loins were prepared by injecting 12% water and 12% salt-phosphate solutions.
• Salt-phosphate injection significantly reduced the level of PhIP, MeIQx, and DiMeIQx from43-75%.
• Formulations with enhancement can minimize HCA levels in cooked pork products.

Heterocyclic amines (HCAs) which are produced in meats cooked at high temperature a risk factor for certain human cancers. This study evaluated the effect of enhancement on HCA formation in cooked pork loins. Three samples of pork loin were prepared including non-injected loin, 12% water-injected loin, and 12% salt/phosphate injected loin. The HCAs were identified in all samples: PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline), and DiMeIQx (2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline). Injection of salt/phosphate significantly reduced the level of PhIP by 42.7%, MeIQx by 79.0%, and DiMeIQx by 75.0%. Enhancement with water alone did not reduce HCA formation.