食品科学 ›› 2020, Vol. 41 ›› Issue (1): 16-23.doi: 10.7506/spkx1002-6630-20181202-022

• 基础研究 • 上一篇    下一篇

烟熏时间对培根杂环胺含量及产品品质的影响

杜洪振,张品,田兴垒,张浪,刘骞,孔保华   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.岛津企业管理(中国)有限公司,辽宁 沈阳 110016)
  • 出版日期:2020-01-15 发布日期:2020-01-19
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401200)

Effect of Smoking Time on Heterocyclic Aromatic Amine Content and Quality of Bacon

DU Hongzhen, ZHANG Pin, TIAN Xinglei, ZHANG Lang, LIU Qian, KONG Baohua   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Shimadzu Co. Ltd. in China, Shenyang 110016, China)
  • Online:2020-01-15 Published:2020-01-19

摘要: 本实验以培根为对象,研究烟熏时间对培根品质和杂环胺含量的影响。将腌制好的猪肋腹肉放入烟熏炉中,在45~50?℃下分别烟熏0、0.5、1.0、1.5、2.0、2.5、3.0?h,测定烟熏过程中杂环芳香胺(heterocyclic aromatic amines,HAAs)含量和产品品质等指标的变化情况。结果表明,较长的烟熏时间会导致产品中非极性HAAs含量显著增大(P<0.05);而极性HAAs先显著增大(P<0.05)后减小,且在烟熏1?h时达到最大值。色差结果表明,亮度(L*值)先显著减小后显著增大(P<0.05),而红度(a*值)和黄度(b*值)先显著增大后显著减小(P<0.05)。此外,产品的水分含量和水分活度均随着烟熏时间的延长而显著降低(P<0.05),而pH值、羰基含量和硫代巴比妥酸反应产物值均显著增大(P<0.05)。低场核磁共振结果显示,随着烟熏时间的延长T2b弛豫时间无显著差异(P>0.05),而T21和T22弛豫时间显著降低(P<0.05),表明烟熏导致了产品中水分分布的变化。总之,烟熏时间能显著影响培根HAAs含量及食用品质。

关键词: 烟熏, 培根, 水分分布, 杂环芳香胺

Abstract: The aim of this study was to investigate the effect of smoking time on the heterocyclic aromatic amine content and quality of bacon. Marinated pork belly was smoked for up to 3.0 h at 45–50 ℃. Changes in heterocyclic aromatic amines (HAAs) content and the quality of bacon during smoking were determined. The results indicated that the contents of non-polar HAAs increased significantly with longer smoking time (P < 0.05), while the contents of polar HAAs revealed an initial significant increase (P < 0.05) followed by a decrease, reaching the maximum value after 1 h. The results of color difference analysis suggested that lightness (L*) initially decreased and then increased (P < 0.05), while the opposite trend was observed for redness (a*) and yellowness (b*) (P < 0.05). In addition, water content and water activity decreased significantly, while pH, carbonyl content, and thiobarbituric acid reactive substances (TBARS) content increased significantly with the prolongation of smoking time (P < 0.05). Low field nuclear magnetic resonance analysis confirmed that there was no significant variation in the relaxation time T2b (P > 0.05), but T21 and T22 decreased significantly (P < 0.05). In short, smoking time can significantly affect the HAAs content and quality of bacon.

Key words: smoking, bacon, water distribution, heterocyclic aromatic amines

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