葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用

本实验以新鲜樱桃谷鸭为原料,模拟卤鸭的制作工艺.分别在新卤汤中加入0.01％、0.02％、0.03％(以蒸馏水质量计)葡萄籽提取物(grape seed extract,GSE),重复使用21次,通过测定不同取样点亚硝酸盐和生物胺的含量,探究不同GSE添加量对卤汤复煮过程中亚硝酸盐和生物胺形成的抑制作用.结果表明,随着...

Inhibition of Biogenic Amines and Nitrite in Reboiling Marinade by Grape Seed Extract

In this study, we used cherry valley duck carcasses to simulate the production process of braised duck. Freshly prepared marinade was added with different levels (0.01%, 0.02% and 0.03%) of grape seed extract (GSE) and reused for up to 21 times. Samples were collected at different cycles to determine the contents of biogenic amines and nitrite in order to evaluate the inhibitory effect of GSE on the formation of nitrite and biogenic amines during the reboiling process. The results showed that the contents of nitrite, biogenic amines and free amino acids in the stewed soup changed significantly with increasing number of reboiling cycles. Addition of 0.02% and 0.03% GSE had a better inhibitory effect on nitrite in the brine. In addition, GSE also significantly inhibited the formation of putrescine (Put) and tyramine (Tyr), as well as the formation of phenethylamine (Phe) despite its great fluctuations. The content of total free amino acids increased first and then decreased, and the contents of phenethylamine, putrescine, and tyramine were significantly correlated with the contents of various free amino acids in the brine (P < 0.05，P < 0.01). In summary, GSE can effectively reduce the nitrite content and inhibit the accumulation of multiple biological amines (phenethylamine, putrescine and tyramine) during the reboiling of the brine soup.