关键词: 红肉, N-羟乙酰神经氨酸, 风险评价, 解离, 菊粉酶

Abstract: In this study, the N-glycolylneuraminic acid (Neu5Gc) contents of red meat and processed meat products were determined. The effects of different deep-fat frying temperatures and different cooking times on Neu5Gc contents in beef and beef soup were studied respectively. In addition, different enzyme preparations were screened for their ability to dissociate Neu5Gc. The results showed that the highest content of Neu5Gc was (58.45 ± 0.98) μg/g in beef. Neu5Gc loss in deep-fat fried beef was increased with increasing frying temperature above 150 ℃. However, the Neu5Gc content of beef soup was increased with increasing cooking time. Additionally, this study found that inulinase could dissociate Neu5Gc and the optimum dissociation conditions for Neu5Gc standard were 30 min water bath incubation at 50 ℃ and an enzyme dosage of 0.8%. Under these conditions, the dissociation rate of Neu5Gc standard was (50.52 ± 0.88)%, while the dissociation rate of Neu5Gc in beef was only (7.29 ± 2.67)% due to the complex composition of beef. This study may provide scientific guidance for people’s daily diet and also provide a basis for further exploring effective methods to reduce Neu5Gc in red meat.

Key words: red meat, N-glycolylneuraminic acid, risk assessment, dissociation, inulinase