Abstract: This study aimed to explore the inhibitory effects of three natural antioxidants (bamboo leaf antioxidant, tea polyphenols, and rosemary acid) applied at different concentrations (0, 0.1, 0.15, 0.2 and 0.5 g/L) on the formation of thermal processing hazards (acrylamide, trans fatty acids and furan) in red braised pork as a typical Chinese dish. The results showed that the three antioxidants had significantly different effects on the formation of various thermal processing hazards. The inhibition rate of 0.2 g/L bamboo leaf antioxidant on furan formation in red braised pork was 72.7%, and the inhibition rates of 0.15 g/L tea polyphenols on the formation of acrylamide and trans fatty acid were 47.8% and 19.1%, respectively, while rosmarinic acid at 0.5 g/L was able to effectively inhibit all three hazards. The results from this study can provide a technical reference for inhibiting the formation of harmful substances in Chinese dishes.

Key words: acrylamide; trans fatty acid; furan; antioxidant of bamboo leaves; tea polyphenols; rosmarinic acid; red braised pork