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烧烤肉制品加工中多环芳烃和杂环胺形成途径及其防控方法研究进展 总被引:1,自引:0,他引:1
烧烤肉制品因具有独特的色泽、香气和口感受到消费者的喜爱,但传统烤制通常是在高温条件下进行,肉制品在高温下会发生脂肪裂解、美拉德反应等生成多环芳烃、杂环胺等有害物质。该文综述了烧烤肉制品中多环芳烃、杂环胺等有害物质形成途径、影响因素、抑制方法的研究进展,主要阐述了烧烤肉制品通过HAVA机理和Diels-Alder机理形成多环芳烃,通过自由基途径及美拉德反应形成杂环胺,并为此提出合理控制烤制温度和烤制时间,合理选择烤制技术,添加外源物质抑制有害物质的生成等防控方法,为优化烧烤肉制品加工工艺,促进肉制品行业的绿色安全发展提供理论基础。 相似文献
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Chengli Hou Zhenyu Wang Liguo Wu Jiali Chai Xuan Song Wenting Wang Dequan Zhang 《International Journal of Food Science & Technology》2017,52(12):2661-2669
Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds, which are commonly detectable in cooked meat products. The objective of this study was to evaluate the effect of sheep breeds on the formation of HAAs in smoking cooked lamb. The results showed that HAAs in smoked lamb meat products were generally low (2.74–5.42 ng g?1), with most being Harman and Norharman. IQ, MeIQx, 4,8‐DiMeIQx, Trp‐p‐2, PhIP and MeAaC were not detected in smoked lamb meat products in the present study. The total content of HAAs differed between meat products of different sheep breeds, but no difference in the order of magnitude was determined. Smoking altered the content of protein, fat, moisture and free amino acids in lamb meat products, which was probably mostly contributed by the reduction in meat moisture. Free tryptophan decreased in all breeds after smoking, which was probably used to synthesise HAAs. In summary, HAAs were low in smoked lamb meat products of all sheep breeds; thus, consumption of smoked lamb meat products should contribute very limited intake of HAAs. 相似文献
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Nor Hasyimah Ahmad Kamal Maimunah Sanny 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2018,35(5):848-869
This study investigated the simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures (150, 200, 250, 300, and 350°C). Solid-phase extraction (SPE) was used for sample clean-up. Fifteen PAHs were determined using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS) with a gradient programme. The lowest significantly concentrations of PAHs and HCAs were generated at 150°C; the formation of PAHs and HCAs simultaneously increased with temperatures. Benzo[a]pyrene was detected in all samples and increased markedly at 300 and 350°C. The sums of 4 PAHs (PAH4) in marinated beef satay at 300 and 350°C exceeded the maximum level in Commission Regulation (EU) 2015/1125. Significant reductions of polar and non-polar HCAs (except PhIP) were found in marinated beef satay across all temperatures. Overall, PAHs and HCAs showed opposite trends of formation in beef satay with marination. 相似文献
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分别将2.5%、5.0%、7.5%和10.0%的大豆分离蛋白(SPI)和淀粉添加于猪肉中,采用UHPLC-MS/MS法测定其中16种杂环胺的含量,探讨其对杂环胺形成的影响。结果表明:添加2.5%的SPI和淀粉后,除喹喔啉类(Me IQx和4,8-Di Me IQx)外,各杂环胺的含量均显著增加(p<0.05)。随着添加量的增加,杂环胺的含量先升高后开始下降。当添加量达到10.0%时,SPI的添加对4,8-Di Me IQx的形成出现显著抑制作用(p<0.05),而淀粉的添加对吡啶和喹啉/喹喔啉杂环胺的促进作用则变得不再显著(p<0.05)。由此可见,SPI和淀粉的添加对烤猪肉体系中多数杂环胺的形成具有低剂量促进,且随着剂量的增多促进效果逐渐减弱的影响规律。 相似文献
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Emel Oz 《International Journal of Food Science & Technology》2021,56(2):954-964
The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g−1 in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non-detectable levels to 2.29 ng g−1. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing. 相似文献
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Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties 总被引:1,自引:0,他引:1
Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties. 相似文献
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目的 考察不同煎制温度、时间和不同食用油对煎香肠中杂环胺(heterocyclic amines, HAs)生成的影响, 并进一步探究几种常见香辛料对煎香肠中HAs生成的抑制效果。方法 采用超高效液相色谱-串联四极杆质谱法(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)对煎香肠中游离和结合态HAs进行定量分析, 评价各因素对煎香肠HAs生成的影响。结果 煎香肠中游离态HAs总量随煎制温度或时间的增加而逐渐增加, 结合态HAs总量随煎制温度升高而增加, 随煎制时间延长先减少后增加。相比于不采用食用油煎制, 添加大豆油对煎香肠游离态HAs抑制效果最好, 抑制率达37.25%; 同时对结合态HAs促进作用最小, 仅促进7.13%。辣椒粉和大蒜能显著促进煎香肠游离态和结合态HAs生成(P<0.05), 而添加0.5%黑胡椒粉时对游离态和结合态HAs的抑制率分别为25.49%和25.32%。结论 相比于时间, 温度对煎香肠HAs影响更为显著(P<0.05); 采用大豆油煎制的同时添加黑胡椒可明显抑制煎香肠中游离和结合态HAs的生成。 相似文献
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食用油中多环芳烃的研究进展 总被引:2,自引:0,他引:2
多环芳烃(PAHs)是指2个或2个以上苯环以稠环形式相连的一类化合物,具有基因毒性和致癌性.对食用油中PAHs的来源、检测方法及控制和脱除方法进行了详尽的阐述,并指出PAHs前处理方法和控制、脱除方法是未来的研究方向. 相似文献
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Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast 总被引:2,自引:0,他引:2
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. 相似文献
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Ruihong Feng Yulong Bao Dongmei Liu Shuang Zhang Yong Wang Dongpo Chen Peng Zhou Dr 《International Journal of Food Science & Technology》2020,55(9):3061-3072
In order to evaluate the effect of steam addition during meat roasting, beef sirloin steaks were cooked at five humidities (0%, 25%, 50%, 75% and 100%) under 230 °C to a centre temperature of 71 °C. With increased humidity, heating rate generally increased and the cooked steak gradually lost the typical roasted appearance. Thiobarbituric acid-reactive substances (TBARS) values generally increased, while carbonyl groups were not affected. Increased humidity promoted the formation of volatile aldehydes and alcohols, while pyrazines decreased significantly from 0% to 25% humidity. Steam-assisted roasting inhibited the formation of heterocyclic aromatic amines (HAAs; except for IQ and Norharman). However, further increase in humidity (larger than 25%) did not have additional inhibition effect. Based on the results, it is recommended to roast beef with steam addition to reduce toxic HAAs, but the humidity should be kept at a relatively low level to maintain a typical roasted appearance and flavour profile. 相似文献