减盐对重组培根理化性质和多环芳烃生成的影响
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摘要
目的研究直接减少钠盐和添加钠盐替代盐2种减盐方法,对重组培根的理化性质(水分含量、pH值、TBA值和不饱和脂肪酸组成)及危害物多环芳烃(polycyclicaromatichydrocarbons,PAHs)生成的影响。方法考察2种减盐方法的理化性质(水分、pH、TBA和脂肪酸)的变化。采用固相萃取前处理技术,结合高效液相荧光检测法测定重组培根中PAHs的含量。结果直接减少钠盐含量,可显著提高重组培根中的水分含量、不饱和脂肪酸比例、PAHs含量和降低TBA (P<0.05);分别将KCl和CaCl2部分代替NaCl加入培根中,总盐添加量2.4%情况下,30%KCl替代会提高重组培根不饱和脂肪酸比例和PAHs含量(P<0.05);30%CaCl2替代可显著降低水分含量、pH值和PAHs含量(P<0.05)和增加不饱和脂肪酸比例。结论从后续加工危害物的生成量来看, CaCl2替代优于直接减盐和KCl替代。
Objective To investigate the effect of sodium reduction and substitute salt addition on the physicochemical properties(moisture content, pH, TBA value and unsaturated fatty acid composition) and the content of polycyclic aromatic hydrocarbons(PAHs) in recombinant bacon. Methods The changes of physical and chemical properties(water, pH, TBA and fatty acid) of the 2 methods were investigated. The content of PAHs in recombinant bacon was determined by solid phase extraction pretreatment and high performance liquid chromatography with fluorescence detector. Results The results showed that sodium reduction notably increased the water content, the proportion of unsaturated fatty acid, the content of PAHs and decrease the TBA value in recombinant bacon(P<0.05).When the total salt content was 2.4%, 30% KCl substitute increased the proportion of unsaturated fatty acids and PAHs content of recombinant bacon(P<0.05), 30% CaCl2 substitute decreased the water content, pH, PAHs content(P<0.05), and increased the proportion of unsaturated fatty acids(P<0.05). Conclusion From the perspective of the amount of subsequent processing of hazardous materials, CaCl2 substitution is superior to direct salt reduction and KCl replacement.
Objective To investigate the effect of sodium reduction and substitute salt addition on the physicochemical properties(moisture content, pH, TBA value and unsaturated fatty acid composition) and the content of polycyclic aromatic hydrocarbons(PAHs) in recombinant bacon. Methods The changes of physical and chemical properties(water, pH, TBA and fatty acid) of the 2 methods were investigated. The content of PAHs in recombinant bacon was determined by solid phase extraction pretreatment and high performance liquid chromatography with fluorescence detector. Results The results showed that sodium reduction notably increased the water content, the proportion of unsaturated fatty acid, the content of PAHs and decrease the TBA value in recombinant bacon(P<0.05).When the total salt content was 2.4%, 30% KCl substitute increased the proportion of unsaturated fatty acids and PAHs content of recombinant bacon(P<0.05), 30% CaCl2 substitute decreased the water content, pH, PAHs content(P<0.05), and increased the proportion of unsaturated fatty acids(P<0.05). Conclusion From the perspective of the amount of subsequent processing of hazardous materials, CaCl2 substitution is superior to direct salt reduction and KCl replacement.
引文
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[2]Ali O M,Grau R,Baigts D,et al.Influence of sodium replacement on the salting kinetics of pork loin[J].J Food Eng,2009,95(4):551-557.
[3]詹昌玲.复合食盐对鸭肉干品质的影响[D].合肥:合肥工业大学,2010.Zhan CL.Effect of compound salt on the quality of duck meat[D].Hefei:Hefei Univ Technol,2010.
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[5]Haritash AK,Kaushik CP.Biodegradation aspects of polycyclic aromatic hydrocarbons(PAHs):A review[J].J Hazard Mater,2009,169(1-3):1-15.
[6]Essumang DK,Dodoo DK,Adjei JK.Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon(PAH)in different suites of fish[J].Food Chem Toxicol Int J,2013,58(7):86-94.
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[8]Selgas MD,Salazar P,García ML.Usefulness of calcium lactate,citrate and gluconate for calcium enrichment of dry fermented sausages[J].Meat Sci,2009,82(4):478-480.
[9]Devatkal S,Mendiratta SK.Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls[J].Meat Sci,2001,58(4):371-379.
[10]Uriate PS,Guillen MD.Formation of toxic alkylbenzenes in edible oils submitted to frying temperature influe and heating time[J].Food Res Int,2010,43(8):2161-2170.
[11]Ali?o M,Grau R,ToldráF,et al.Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride[J].Meat Sci,2010,86(2):331-336.
[12]Pojedinec SL,Slider SD,Kenney PB,et al.Carcass maturity and dicationic salts affect preblended,low-fat,low-sodium restructured beef[J].Meat Sci,2011,88(1):122-127.
[13]Guàrdia MD,Guerrero L,Gelabert J,et al.Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50%substitution of Na Cl by mixtures of KCl and potassium lactate[J].Meat Sci,2008,80(4):1225-1230.
[14]GB 5009.3-2016食品安全国家标准食品中水分的测定[S].GB 5009.3-2016 National food safety standard-Determination of moisture in foods[S].
[15]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of pH of food[S].
[16]GB 5009.181-2016食品安全国家标准食品中丙二醛的测定GB 5009.181-2016 National food safety standard-Determination of malondialdehyde in foods[S].
[17]易翠平,钟春梅.鳡鱼的脂肪含量测定及脂肪酸成分分析[J].食品科学,2013,34(14):255-258.Yi CP,Zhong CM.Determination of fat content and analysis of fatty acid composition in carp[J].Food Sci,2013,34(14):255-258.
[18]杨潇.烟熏液对卤煮牛肉中杂环胺和多环芳烃含量的影响研究[D].合肥:合肥工业大学,2016.Yang X.Effects of smoked liquid on the content of heterocyclic amines and polycyclic aromatic hydrocarbons in halogenated beef[D].Hefei:Hefei University of Technology,2016.
[19]Campagnol PCB,Santos BAD,Morgano MA,et al.Application of lysine,taurine,disodium inosinate and disodium guanylate in fermented cooked sausages with 50%replacement of NaCl by KCl[J].Meat Sci,2011,87(3):239-243.
[20]Cheng JH,Wang ST,Ockerman HW.Lipid oxidation and color change of salted pork patties[J].Meat Sci,2007,75(1):71-77.
[21]Zhou GH,Zhao GM.Biochemical changes during processing of traditional Jinhua ham[J].Meat Sci,2007,77(1):114-120.
[22]King AJ,Earl LA.Effect of selected sodium and potassium salts on tba values of dark meat turkey patties[J].J Food Sci,1988,53(3):723-726.
[23]Pilar Hernández,Park D,Rhee KS.Chloride salt type/ionic strength,muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork[J].Meat Sci,2002,61(4):405-410.
[24]Cho SH,Rhee KS.Calcium Chloride Effects On Tba Values Of Cooked Meat[J].J Food Lipids,1995,2(2):9.
[25]Alves DSB,Bastianello CPC,Bittencourt FM,et al.Adding blends of Na Cl,KCl,and CaCl2,to low-sodium dry fermented sausages:effects on lipid oxidation on curing process and shelf life[J].J Food Qual,2017,(2017):1-8.
[26]Min S,Patra JK,Shin HS.Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system[J].Food Chem,2018,(239):993.
[27]Wongmaneepratip W,Vangnai K.Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons(PAHs)in grilled chicken[J].Food Control,2017,(79):119-125.
[28]Britt PF,Buchanan AC,Owens CV,et al.Does glucose enhance the formation of nitrogen containing polycyclic aromatic compounds and polycyclic aromatic hydrocarbons in the pyrolysis of proline?[J].Fuel,2004,83(11):1417-1432.
[29]Martins SIFS,Jongen WMF,Boekel MAJSV.A review of Maillard reaction in food and implications to kinetic modeling[J].Trends Food Sci Technol,2000,11(9-10):364-373.
[2]Ali O M,Grau R,Baigts D,et al.Influence of sodium replacement on the salting kinetics of pork loin[J].J Food Eng,2009,95(4):551-557.
[3]詹昌玲.复合食盐对鸭肉干品质的影响[D].合肥:合肥工业大学,2010.Zhan CL.Effect of compound salt on the quality of duck meat[D].Hefei:Hefei Univ Technol,2010.
[4]Ruusunen M,Jukka V,Lyly M,et al.Reducing the sodium content in meat products:The effect of the formulation in low-sodium ground meat patties[J].Meat Sci,2005,69(1):53-60.
[5]Haritash AK,Kaushik CP.Biodegradation aspects of polycyclic aromatic hydrocarbons(PAHs):A review[J].J Hazard Mater,2009,169(1-3):1-15.
[6]Essumang DK,Dodoo DK,Adjei JK.Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon(PAH)in different suites of fish[J].Food Chem Toxicol Int J,2013,58(7):86-94.
[7]Bostrom CE,Gerde P,Hanberg A,et al.Cancer risk assessment,indicators,and guidelines for polycyclic aromatic hydrocarbons in the ambient air[J].Environ Health Persp,2002,110(S3):451-488.
[8]Selgas MD,Salazar P,García ML.Usefulness of calcium lactate,citrate and gluconate for calcium enrichment of dry fermented sausages[J].Meat Sci,2009,82(4):478-480.
[9]Devatkal S,Mendiratta SK.Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls[J].Meat Sci,2001,58(4):371-379.
[10]Uriate PS,Guillen MD.Formation of toxic alkylbenzenes in edible oils submitted to frying temperature influe and heating time[J].Food Res Int,2010,43(8):2161-2170.
[11]Ali?o M,Grau R,ToldráF,et al.Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride[J].Meat Sci,2010,86(2):331-336.
[12]Pojedinec SL,Slider SD,Kenney PB,et al.Carcass maturity and dicationic salts affect preblended,low-fat,low-sodium restructured beef[J].Meat Sci,2011,88(1):122-127.
[13]Guàrdia MD,Guerrero L,Gelabert J,et al.Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50%substitution of Na Cl by mixtures of KCl and potassium lactate[J].Meat Sci,2008,80(4):1225-1230.
[14]GB 5009.3-2016食品安全国家标准食品中水分的测定[S].GB 5009.3-2016 National food safety standard-Determination of moisture in foods[S].
[15]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of pH of food[S].
[16]GB 5009.181-2016食品安全国家标准食品中丙二醛的测定GB 5009.181-2016 National food safety standard-Determination of malondialdehyde in foods[S].
[17]易翠平,钟春梅.鳡鱼的脂肪含量测定及脂肪酸成分分析[J].食品科学,2013,34(14):255-258.Yi CP,Zhong CM.Determination of fat content and analysis of fatty acid composition in carp[J].Food Sci,2013,34(14):255-258.
[18]杨潇.烟熏液对卤煮牛肉中杂环胺和多环芳烃含量的影响研究[D].合肥:合肥工业大学,2016.Yang X.Effects of smoked liquid on the content of heterocyclic amines and polycyclic aromatic hydrocarbons in halogenated beef[D].Hefei:Hefei University of Technology,2016.
[19]Campagnol PCB,Santos BAD,Morgano MA,et al.Application of lysine,taurine,disodium inosinate and disodium guanylate in fermented cooked sausages with 50%replacement of NaCl by KCl[J].Meat Sci,2011,87(3):239-243.
[20]Cheng JH,Wang ST,Ockerman HW.Lipid oxidation and color change of salted pork patties[J].Meat Sci,2007,75(1):71-77.
[21]Zhou GH,Zhao GM.Biochemical changes during processing of traditional Jinhua ham[J].Meat Sci,2007,77(1):114-120.
[22]King AJ,Earl LA.Effect of selected sodium and potassium salts on tba values of dark meat turkey patties[J].J Food Sci,1988,53(3):723-726.
[23]Pilar Hernández,Park D,Rhee KS.Chloride salt type/ionic strength,muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork[J].Meat Sci,2002,61(4):405-410.
[24]Cho SH,Rhee KS.Calcium Chloride Effects On Tba Values Of Cooked Meat[J].J Food Lipids,1995,2(2):9.
[25]Alves DSB,Bastianello CPC,Bittencourt FM,et al.Adding blends of Na Cl,KCl,and CaCl2,to low-sodium dry fermented sausages:effects on lipid oxidation on curing process and shelf life[J].J Food Qual,2017,(2017):1-8.
[26]Min S,Patra JK,Shin HS.Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system[J].Food Chem,2018,(239):993.
[27]Wongmaneepratip W,Vangnai K.Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons(PAHs)in grilled chicken[J].Food Control,2017,(79):119-125.
[28]Britt PF,Buchanan AC,Owens CV,et al.Does glucose enhance the formation of nitrogen containing polycyclic aromatic compounds and polycyclic aromatic hydrocarbons in the pyrolysis of proline?[J].Fuel,2004,83(11):1417-1432.
[29]Martins SIFS,Jongen WMF,Boekel MAJSV.A review of Maillard reaction in food and implications to kinetic modeling[J].Trends Food Sci Technol,2000,11(9-10):364-373.