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3种多糖对猪肉糜脯中游离态和结合态杂环胺及品质的影响

刘超峰 肖燃 杜明静 杜庆飞 陈从贵

肉类研究2024,Vol.38Issue(2):35-41,7.
肉类研究2024,Vol.38Issue(2):35-41,7.DOI:10.7506/rlyj1001-8123-20240204-034

3种多糖对猪肉糜脯中游离态和结合态杂环胺及品质的影响

Effects of Three Polysaccharides on Free and Bound Heterocyclic Aromatic Amines and Quality Attributes of Dried Minced Pork Slices

刘超峰 1肖燃 1杜明静 1杜庆飞 2陈从贵1

作者信息

  • 1. 合肥工业大学食品与生物工程学院,安徽合肥 230601||动物源食品绿色制造与资源挖掘安徽省重点实验室,安徽合肥 230601
  • 2. 合肥工业大学食品与生物工程学院,安徽合肥 230601||滁州学院生物与食品工程学院,安徽滁州 239000
  • 折叠

摘要

Abstract

The effects of mulberry polysaccharide,chitosan,and straw mushroom polysaccharide on the formation of free and bound heterocyclic aromatic amines(HAAs),physicochemical and textural quality attributes in dried minced pork slices(DMS)were investigated.The results showed that 9 free HAAs and 6 bound HAAs were detected in DMS.Addition of mulberry polysaccharide or chitosan could significantly inhibit the formation of 5 free HAAs,9H-pyrido[3,4-b]indole(Norharman),1-methyl-9H-pyrido[3,4-b]indole(Harman),3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole(Trp-P-1),2-amino-3,4-dimethyl-imidazo[4,5-f]quinoline(MeIQ)and 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline(MeIQx);and 5 bound HAAs,Norharman,Harman,Trp-P-1,MeIQx and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(P<0.05),mulberry polysaccharide being more effective.Inhibition of protein oxidation could be the most important pathway for polysaccharides to reduce HAAs in DMS,followed by lipid oxidation and Maillard reaction.Mulberry polysaccharide and chitosan could inhibit protein oxidation,lipid oxidation and Maillard reaction and scavenge 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical,thus inhibiting the generation of free and bound HAAs during thermal processing of DMS.Neither the color nor texture of DMS was significantly affected by mulberry polysaccharide.These findings implied that mulberry polysaccharide has the potential to improve the quality and safety of DMS,which will promote the high-quality development of the traditional meat industry.

关键词

猪肉糜脯/杂环胺/桑葚多糖/壳聚糖/草菇多糖

Key words

dried minced-pork slice/heterocyclic aromatic amines/mulberry polysaccharide/chitosan/straw mushroom polysaccharide

分类

轻工纺织

引用本文复制引用

刘超峰,肖燃,杜明静,杜庆飞,陈从贵..3种多糖对猪肉糜脯中游离态和结合态杂环胺及品质的影响[J].肉类研究,2024,38(2):35-41,7.

基金项目

安徽省科技重大专项(202003a06020029) (202003a06020029)

肉类研究

OA北大核心CSTPCD

1001-8123

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