LAUSR

ABSTRACT Chongqing hotpot is popular in China for its unique flavor of hot spicy, spicy, tasty, fragrant with mellow, savory, and increasingly attracts diners all over the world. The safety of the hotpot caused by ingredients in hotpot seasoning base (CHS), and its long heating process at high temperature is always an issue. One hundred groups of Chongqing CHS were collected and the hazard factors were determined. Possible changes of hazard factors during cooking processing with different dishes were also analyzed. In 100 groups of CHS, the acid value of 18 groups, malondialdehyde (MDA) value of 1 group, polar components content of 1 group and benzo (α) pyrene content of 1 group exceed the standard limits on fats and oils domestic and international, respectively. Other indicators including nitrite, nitrate, trans-fatty acid were lower than the limits prescribed by corresponding organizations or standards. The prolongation of cooking times (0, 1, 2, 3, 4, 5 h) significantly increased (P < .05) nitrite and polar components content, but had no significant effect on cholesterol and trans-fatty acids (P > .05). The increase of cooking periods (0, 1, 2, 3, 4, 5 period; 1 period = 5 h) resulted in a significant increase in polar components (P < .05). The contents of nitrite, nitrate and cholesterol in hotpot soup were significantly increased (P < .05) during cooking different materials. The nitrate in hotpot soup was significantly increased in cooking lettuce leaves (P < .01) for its higher nitrate content. The findings indicated that cooking times, cooking periods and cooking different food materials have different impact on different hazard factors in hotpot soup and hotpot oil. In addition, this study provides a theoretical basis for the establishment of CHS-related standards.