Table 2. Concentration of heterocyclic amines in pork belly cooked with various methods (ng/g)

HCAs	Pork belly by cooking methods
	Raw	Boil	Pan fry	Barbecue
IQx	nd	nd	nd	8.33 ± 3.05
IQ	nd	nd	nd	9.76 ± 4.33
MeIQx	nd	nd	nd	3.92 ± 1.46
7,8-DiMeIQx	nd	nd	nq	28.32 ± 7.38
4,8-DiMeIQx	nd	nd	nd	nd
PhIP	nd	nd	nd	nd
Total HCAs	0	0	0	50.33

Data presented as mean±standard deviation (n = 3).
Means with different superscript letters within the same row are significantly different from the control at p < 0.05.
HCA, heterocyclic amine; IQx, 2-amino-3-methylimidazo[4,5-f]quinoxaline; IQ, 2-amino-3-methyl-3H-imidazo[4,5-f]quinolone; MeIQx, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 7,8-DiMeIQx, 2-amino-3,7,8-trimethyle-3H-imidazo[4,5-f]quinoxaline; 4,8-DiMeIQx, 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline; PhIP, 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine; nd, not detected; nq, not quantifiable.