Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation.

Braising is the main factor which affects HCA level in braised chicken. Combining the results of temperature and precursor content, a possible explanation for the large amount of HCAs in braised chicken is the gradual infiltration from reused marinade, instead of thermic generation. © 2019 Society of Chemical Industry.