Formation of heterocyclic amines in cooked chicken legs.

Abstract in brief

• Cooking methods, temperature, and time influence the production of heterocyclic amines (HAs) in chicken legs, with higher temperatures and longer cooking times increasing HA levels and weight loss.
• Chicken legs with skin produce fewer HAs and lose less weight compared to those without skin under the same conditions, and microwave cooking tends to result in higher weight loss than frying.
• Using microwave cooking instead of frying can reduce the formation of specific HAs such as aminomethylimidazoquinoline, while frying creates both aminomethylimidazoquinoline and carboline types of HAs.]