Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam
Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam
复制标题
冷常压等离子体辅助腌制工艺对炭过热蒸汽烤牛肉颜色、气味、挥发性成分和杂环胺的影响
DOI：
10.1016/j.meatsci.2022.109046
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发表时间：
2022-11-25
期刊：
影响因子：
7.1
通讯作者：
Li, Yanlei
中科院分区：
文献类型：
--
作者：
Hui, Teng;Fang, Zhengfeng;Li, Yanlei
冷常压等离子体(CAP)的使用正在迅速成为肉类行业的一项新兴腌制技术。采用电子鼻、GC-MS和UPLC-MS-MS对CAP辅助炭烤牛肉(CR)和过热蒸汽烤牛肉(SR)的风味品质和杂环胺(HAS)进行了研究。CAP辅助腌制使SR肉和CR肉的红度值分别提高46%和8%。虽然CAP辅助腌制对SR肉的气味分布影响不大，但对CR肉的气味分布有影响。经CAP处理后，CR肉的脂肪氧化异味变化不显著(P>；0.05)。然而，在SR肉中，这些异味显著减少(P<；0.05)。此外，CAP辅助腌制不会增加SR肉中的HAS含量。帽辅助腌制改善了SR肉的风味，且不增加SR肉的中毒风险。
The use of cold atmospheric plasma (CAP) is fast becoming an emerging curing technology in the meat industry. The aim of this study was to assess CAP-assisted curing of beef meat roasted by charcoal (CR) and superheated steam (SR) in terms of flavor quality and heterocyclic amines (HAs) using electronic nose, GC-MS and UPLC-MS-MS. The CAP-assisted curing increased redness value by 46% and 8% in SR and CR meat respectively. Although CAP-assisted curing had little influence on the odor profile of SR meat, it influenced the odor profile of CR meat. Lipid oxidation-derived off-flavors in CR meat were not significantly (P > 0.05) changed after CAP treatment. However, these off-flavors were significantly (P < 0.05) reduced in SR meat. In addition, CAP-assisted curing did not increase the HAs contents in SR meat. CAP-assisted curing of SR meat improved flavor and did not increase toxic risk of SR meat.