食品科学 ›› 2021, Vol. 42 ›› Issue (16): 29-38.doi: 10.7506/spkx1002-6630-20200714-189

• 食品化学 • 上一篇    下一篇

抗氧化剂对油炸肉制品品质及杂环胺形成的影响

李明杨,陈胜慧子,牛希跃,许倩,任晓镤,彭增起   

  1. (1.塔里木大学生命科学学院,南疆特色农产品深加工兵团重点实验室,新疆 阿拉尔 843300;2.南京农业大学食品科技学院,江苏 南京 210095)
  • 发布日期:2021-08-27
  • 基金资助:
    南京农业大学-塔里木大学青年教师科研联合基金项目(TDNNLH201701); 塔里木大学南疆特色农产品深加工兵团重点实验室开放课题(AP1902)

Effects of Different Antioxidants on the Quality of and Heterocyclic Amine Formation in Deep-fat Fried Meat Products

LI Mingyang, CHEN Shenghuizi, NIU Xiyue, XU Qian, REN Xiaopu, PENG Zengqi   

  1. (1. Production and Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Life Sciences, Tarim University, Alar 843300, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Published:2021-08-27

摘要: 系统全面分析GB 2760—2014《食品添加剂使用标准》允许添加至油炸肉制品使用的8 种抗氧化剂对3 种炸肉饼食用品质及杂环胺(heterocyclic amines,HAs)形成的影响。结果发现,不同抗氧化剂对不同种类肉制品的品质影响不同。竹叶提取物(extract of bamboo leaves,BL)、植酸钠(phytic acid,PA)、鼠尾草酸(carnosic acid,CA)、迷迭香酸(rosmarinci acid,RA)及茶多酚(tea polyphenols,TP)具有良好的保持3 种肉饼油炸过程中水分含量的能力,其能够降低油炸损失率,改善嫩度和质构特性等。不同抗氧化剂对炸肉饼中不同种类HAs形成的抑制活性有一定差异。炸鸡肉饼中,山梨酸钾(potassium sorbate,PS)对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine,PhIP)的抑制率相对最高(48%),CA表现出对2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(2-amino-3,8-dimethyl-imidazo[4,5-f]-quinoxaline,8-MeIQx)相对最高的抑制率(56%),PA、CA和PS显著降低炸鸡肉饼中总HAs含量(P<0.05);对于炸牛肉饼,CA对PhIP的抑制效果相对最佳,并且其与BL对8-MeIQx的抑制效果显著优于其他6?种抗氧化剂(P<0.05),CA、BL和PS显著抑制炸牛肉饼中总HAs的形成(P<0.05);炸猪肉饼中,BL对PhIP表现出相对最强的抑制活性(抑制率为64%),8?种抗氧化剂均能显著抑制8-MeIQx和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉的形成(P<0.05),并且BL对总HAs表现出相对最佳的抑制效果,抑制率为49%。总体而言,BL、CA、PA、TP、RA及PS对油炸肉制品中HAs的形成表现出相对更优的抑制活性。

关键词: 抗氧化剂;油炸肉制品;食用品质;杂环胺

Abstract: The effects of eight antioxidants which are permitted to be added to deep-fat fried meat products according to the Chinese national standard GB 2760—2014 on the quality of and heterocyclic amines (HAs) formation in deep-fat fried meat patties from three animal species were systematically analyzed. The results showed that different antioxidants had different effects on meat quality. Addition of antioxidant of bamboo leaves (AOB), phytic acid (PA), carnosic acid (CA), rosmarinci acid (RA) or tea polyphenol (TP) maintained a higher level of moisture content during the deep-fat frying process, and also decreased the cooking loss and improved the tenderness and texture characteristics. Different antioxidants showed different inhibitory activities on the formation of various HAs. In deep-fat fried chicken patties, PS exhibited the highest inhibition rate (48%) on 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), while CA had the highest inhibition on 2-amino-3,8-dimethyl-imidazo[4,5-f]-quinoxaline (8-MeIQx) with an inhibition rate of 56%. The formation of total HAs in deep-fat fried chicken patties was significantly decreased by PA, CA and PS (P < 0.05). In deep-fat fried beef patties, CA had the strongest inhibition on PhIP, and, together with BL, exhibited better inhibition on 8-MeIQx than the other six antioxidants (P < 0.05). CA, BL and PS significantly inhibited the formation of total HAs (P < 0.05). In deep-fat fried pork patties, BL showed the strongest inhibitory effect on PhIP (with an inhibition rate of 64%) and all eight antioxidants significantly reduced the formation of 8-MeIQx and 2-amino-3,4,8-trimethyl-imidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) (P < 0.05). BL had the highest inhibition against total HAs in deep-fat fried pork patties with an inhibition rate of 49%. Generally, BL, CA, PA, TP, RA and PS showed relative better inhibitory effects on the formation of HAs in deep-fat fried meat products.

Key words: antioxidants; deep-fat fried meat products; eating quality; heterocyclic amines

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