A high performance liquid chromatography coupled to quadrupole-orbitrap high-resolution mass spectrometry method was developed for the simultaneous determination of six amino-carboline heterocyclic aromatic amines (HAAs) in pan-fried pork patties. The effects of processing conditions on the formation of these HAAs were also investigated. Results showed that the optimum extraction and purification conditions were as follows: 1.0 g of the sample was extracted with 10 mL of 1 mol/L NaOH solution-acetonitrile (4:6, V/V) added with 1.5 g of NaCl, purified on a Strata^TM-X-C column and eluted with methanol-ammonium hydroxide (90:10, V/V). The calibration curves for the six HAAs were linear in their respective concentration ranges with correlation coefficients greater than 0.996. The detection limit and quantification limit of the developed method were 0.02–0.15 μg/kg and 0.05–0.5 μg/kg, respectively. The recoveries of these HAAs were in therange of 64%–91%. The content of these six HAAs in pork patty pan-fried for 5 min was 9.50 µg/kg. Pan-fried pork patties cooked with rapeseed oil, composite-coating pot, and patty thickness of 4 cm had the highest contents of HAAs, which were 47.62, 76.83 and 29.33 µg/kg, respectively.

Sodium chloride is one of the most widely used additives in meat curing. However, cured meat products contribute to a portion of the total sodium dietary intake. Consumers and researchers’ concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products. The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products. The implications and limitations of each approach were discussed. Green technologies treatments, such as ultrasonic technology, high-pressure processing, seem to be potential to ensure microbiological safety in low-sodium cured meat products. However, these novel technologies can cause protein and fat oxidization in meat products. A combination of multiple treatments could give the desired effect. In addition, different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.