Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters
Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters
复制标题
DOI：
10.1016/j.foodchem.2018.10.073
复制
发表时间：
2019-03-15
期刊：
影响因子：
8.8
通讯作者：
Kajak-Siemaszko, Katarzyna
中科院分区：
文献类型：
--
作者：
Bula, Maria;Przybylski, Wieslaw;Kajak-Siemaszko, Katarzyna
分析猪肉化学成分、加工工艺和感官品质对热处理后杂环芳香胺（哈斯）生成的影响。从36个不同pH值的猪肉样品中提取分析材料。结果表明，所研究的猪肉具有化学组成变化的特征，特别是哈斯前体的变化。猪肉中哈斯的形成与最终pH（r = -0.80）、葡萄糖浓度（r = 0.60）和颜色参数（r = 0.61-0.80）显著相关。这些研究还表明，随着烧烤温度的升高，肉类中的哈斯含量增加。将烤架温度从180摄氏度提高到220摄氏度，导致4，8-DiMeIQx含量增加了两倍，7，8-DiMeIQx增加了九倍。在220 ℃下烧烤的情况下，7，8-DiMeIQx含量的增加伴随着嫩度和多汁性的降低（r = -0.60）和整体品质的劣化（r = 0.70）。
The aim of the research was to analyze the influence of chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) after heat treatment. Material for analysis was taken from 36 samples of pork with different ultimate pH. The results showed that the studied meat was characterized by variation in chemical composition, especially in precursors of HAAs. The formation of HAAs in meat was significantly related to ultimate pH (r = -0.80), glucose concentration (r = 0.60) and color parameters (r = 0.61-0.80). These studies also demonstrated the increased amount of HAAs in meat with higher temperature of grilling. Raising the grill temperature from 180 degrees C to 220 degrees C resulted in a two-fold increase in the 4,8-DiMeIQx content and nine-fold 7,8-DiMeIQx. In the case of grilling at 220 degrees C, the increase in 7,8-DiMeIQx content was accompanied by a decrease in tenderness and juiciness (r = -0.60) and deterioration of overall quality (r = 0.70).