CN112244232A - Method for reducing heterocyclic amine content in roasted mutton patties - Google Patents

Method for reducing heterocyclic amine content in roasted mutton patties Download PDF

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CN112244232A
CN112244232A CN202010925193.7A CN202010925193A CN112244232A CN 112244232 A CN112244232 A CN 112244232A CN 202010925193 A CN202010925193 A CN 202010925193A CN 112244232 A CN112244232 A CN 112244232A
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mutton
content
reducing
tamarix
roasted
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任晓镤
彭增起
张雅玮
王未
李明杨
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Tarim University
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Tarim University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention discloses a method for reducing the content of heterocyclic amine in a roasted mutton pie, which comprises three steps of raw material preparation, cake making and roasting. The invention provides a method for adding a multi-branch tamarix chinensis bark extract in a roast mutton cake process so as to achieve the effect of greatly reducing the content of heterocyclic amine in a finished product of a roasted mutton cake, so that the roast mutton cake product is safer to eat, the method for reducing the content of the heterocyclic amine is low in cost and suitable for large-scale industrial production, the added multi-branch tamarix chinensis bark extract is similar to the flavor of the traditional roasted mutton cake, and the flavor and the eating quality of the roasted mutton cake are greatly improved.

Description

Method for reducing heterocyclic amine content in roasted mutton patties
Technical Field
The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic amine in a roasted mutton patty.
Background
Heterocyclic Amines (HAs) are polycyclic aromatic compounds having carcinogenic and mutagenic activities, which are composed of carbon, nitrogen and hydrogen, due to thermal decomposition of proteins, amino acids, creatinine and creatine in tissues during cooking of animal-derived protein-rich raw materials such as meat, fish and the like at high temperature. Research shows that the risk of cancer of human beings can be obviously improved by taking meat products containing HAs for a long time. Therefore, research on HAs become one of the concerns in the field of food safety. Currently, nearly 30 heterocyclic amines have been isolated from high temperature cooked meat products and are classified into two classes, polar heterocyclic amines and non-polar heterocyclic amines, depending on their polarity. Polar HAs mainly include IQ type HAs (imidazoquinoline derivatives), IQx type HAs (imidazoquinoxaline derivatives) and Imidazopyridine derivatives (Imidazopyridine) type HAs, and are formed by heating carbohydrates, amino acids and creatine at 150-250 ℃; nonpolar HAs are formed by further reactions after pyrolysis of some amino acids at temperatures above 250 ℃ to yield bipyridylimidazole (dipyridylimidazole) or Pyridoindole (pyrindiole) compounds. IQ was identified as a class 2A carcinogen by the International cancer research institute, and HAs of MeIQ, MeIQx, PhIP, A α C, MeA α C, Trp-P-1, Trp-P-2, and Glu-P-28 were identified as class 2B carcinogens.
The multi-branch tamarisk, which is also commonly called as Tamarix, belongs to Tamarix genus (Tamarix) of Tamaricaceae family (tamaricae), is a shrub, semi-shrub or tree with extremely strong environmental adaptability to arid desert and saline-alkali soil, is an excellent windproof and sand-fixing plant, is also a valuable tree species for water and soil conservation and greening and afforestation of saline-alkali soil, and has wide economic application. Is mainly distributed in desert and semi-desert areas of northwest provinces in China. There are 16 tamarix plants naturally distributed in Xinjiang, including multi-shoot tamarix chinensis (T.ramosissima), setaria tamarix chinensis (T.hispida), tamarix multiflora (T.hohenaca), tamarix takravanhai (T.taklamakanensis), tamarix chinensis (T.elonggata), tamarix brevifolia (T.laxa), tamarix arix tenuis (T.leptostachys), etc., whereas the tamarix basin desert area is the distribution center of tamarix plants in China, and there are about 13 varieties and 1 variety, which are key species constituting the ecological system of the tamarix basin and the semi-desert and occupy the important position in the vegetation system of China and the semi-desert. The multi-branch tamarisk is a main host plant of the precious Chinese herbal medicine plant pipe cistanche salsa (Cistanchutulosa), so that large-scale artificial planting of the multi-branch tamarisk has been widely carried out in the Hetian area of the south of Xinjiang with remarkable effect, and the economic development and ecological protection of the area are effectively driven. In addition, in Xinjiang area of China, tender branches, leaves and flowers of multi-branch tamarisk are one of the traditional medicines with long history of Uygur and Kazak families, and are widely applied to treating various diseases such as inflammation, leucoderma, spleen diseases, dysentery, rheumatism, ulcer, eye diseases and the like, and the broad-spectrum medicinal characteristics of the multi-branch tamarisk are closely related to the rich polyphenol compounds including flavonoids, phenolic acids, tannins and coumarin compounds. In southern Xinjiang, for hundreds of years, roasting meat after using fresh multi-branch tamarix chinensis twig kebabs is an important habit of minority residents in the local area. In the baking process, the juice in the twig of the multi-branch tamarix chinensis penetrates into the mutton under the heating condition, so that the roasted mutton shashlik is endowed with unique flavor and good taste. Nowadays, the local characteristic meat product, namely the red willow roasted mutton, originated in the southern Xinjiang area is spread all over the country from the Xinjiang area due to unique flavor, rich and fresh and tender taste, and the trace of the red willow roasted meat is seen everywhere, so that the red willow roasted meat is well pursued and loved by consumers and becomes one of local characteristic business card products in Xinjiang gradually.
China is a large country for mutton production and a large country for mutton product processing and consumption, and main products comprise roasted mutton shashliks, roasted whole sheep, Nang pit meat, roasted lamb legs, roasted mutton cakes and the like. The heterocyclic amine is ubiquitous in the commercial roast mutton product, and the total content of the heterocyclic amine can reach 21.37ng/g at most.
Therefore, methods for effectively controlling and reducing the content of heterocyclic amines in meat products are receiving extensive attention from academia and become one of the research hotspots in the field of food safety.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior art roasted mutton.
Therefore, one of the objects of the present invention is to overcome the deficiency of the prior art of reducing the content of heterocyclic amines in roast mutton patties and to provide a method for reducing the content of heterocyclic amines in roast mutton patties.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a method of reducing the content of heterocyclic amines in a roast mutton patty comprising the steps of:
preparing raw materials: preparing fresh mutton and Tamarix ramosissima bark extract containing polyphenol active ingredients;
preparing a cake: mincing mutton, and uniformly adding extracts of Tamarix ramosissima bark in different proportions into the mutton to prepare mutton patties;
baking: adding the Tamarix ramosissima bark extract into the mutton patties, and baking in an oven;
as a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: the proportion of the tamarix polycarpa bark extract added into the mutton patties in the patty making is 0.015-0.045 percent of the total weight.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: the extract of Tamarix polycarpa comprises the following substances: isorhamnetin, prodigoside, thimerovin and quercetin.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: the total polyphenol content in the tamarix polycarpa bark extract is 323.45 + -21.41 mg gallic acid equivalent/g, and the total flavonoid content is 87.32 + -1.65 mg quercetin equivalent/g.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: the weight of the isorhamnetin accounts for 3-4% of the total weight of the multi-branch tamarisk bark extract.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: the mass of the hispidulin accounts for 2-3% of the total mass of the multi-branch tamarisk bark extract.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: the mass of the thimeroxanthin accounts for 1 to 2 percent of the total mass of the multi-branch tamarisk bark extract.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: the mass of the quercetin accounts for 0.5-1% of the total mass of the multi-branch tamarisk bark extract.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: in the baking, the baking temperature is 190-210 ℃, the humidity is 80-95%, and the baking time is 15-35 min.
As a preferred embodiment of the method of the invention for reducing the heterocyclic amine content in a roast mutton patty, wherein: in the baking process, the thickness of the prepared mutton patty is 0.5-1.5 cm, and the diameter is 5-7 cm.
According to the invention, the multi-branch tamarix chinensis bark extract is added in the process of roasting the mutton patties, on the basis of meeting the flavor of the traditional roasted Tamarix ramosissimus in Xinjiang, the effect of greatly reducing the content of heterocyclic amine in the finished product of the roasted mutton patties is realized, and the roasted mutton patty product is safer to eat.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
Fresh mutton is made into mutton paste by a meat grinder, and the creatinine content in the mutton paste is measured by a picric acid method to be 0.87 mg/g.
Adding extract containing polyphenol active substances derived from Tamarix polycarpa bark into the prepared mutton paste, and mixing with a material processor at 20000r/min for 2 min. Preparing the evenly mixed mutton paste into meat patties with the diameter of 6cm, the thickness of 1.5cm and the weight of about 50 g; wherein the addition amount of the tamarix polycarpa bark extract accounts for 0.015 percent of the total mass of the mutton patties.
Placing the meat pie in an oven, and baking at 200 deg.C and 90% humidity for 25min, each for 12.5 min.
Example 2
Fresh mutton is made into mutton paste by a meat grinder, and the creatinine content in the mutton paste is measured by a picric acid method to be 0.87 mg/g.
Adding extract containing polyphenol active substances derived from Tamarix polycarpa bark into the prepared mutton paste, and mixing with a material processor at 20000r/min for 2 min. Preparing the evenly mixed mutton paste into meat patties with the diameter of 6cm, the thickness of 1.5cm and the weight of about 50 g; wherein the addition amount of the multi-branch tamarix chinensis bark extract accounts for 0.030 percent of the total mass of the mutton patties.
Placing the meat pie in an oven, and baking at 200 deg.C and 90% humidity for 25min, each for 12.5 min.
Example 3
The fresh mutton is made into mutton paste by a meat grinder, and the creatinine content in the mutton paste is measured by a picric acid method to be 0.87 mg/g.
Adding extract containing polyphenol active substances derived from Tamarix polycarpa bark into the prepared mutton paste, and mixing with a material processor at 20000r/min for 2 min. Preparing the evenly mixed mutton paste into meat patties with the diameter of 6cm, the thickness of 1.5cm and the weight of about 50 g; wherein the addition amount of the tamarix polycarpa bark extract accounts for 0.045% of the total mass of the mutton patty.
Placing the meat pie in an oven, and baking at 200 deg.C and 90% humidity for 25min, each for 12.5 min.
Example 4
Cooling the mutton patties baked in the embodiments 1-3 at room temperature, cutting into small pieces, carrying out vacuum freeze drying, crushing, accurately weighing 5.00g of the mutton patty sample, adding 30mL of 1mol/L sodium hydroxide solution, homogenizing at room temperature for 2min, adding 13g of diatomite, stirring uniformly, adding 50mL of ethyl acetate, carrying out ultrasonic-assisted extraction for 30min, and repeating the operation steps once; performing suction filtration on the remaining mixture, mixing the filtrate with the supernatant, centrifuging the obtained extract, centrifuging at 12000r/min at 4 ℃ for 10min, and collecting the supernatant to obtain an ethyl acetate extracting solution of heterocyclic amine; loading 10mL of the extract to an MCX column, wherein the MCX column is previously activated with 6mL of methanol, 6mL of distilled water and 6mL of 0.1mol/L hydrochloric acid; then eluting the MCX column by using 6mL of 0.1mol/L hydrochloric acid, 6mL of methanol and 6mL of methanol-ammonia water (19:1, v/v) in sequence; the eluate was collected and blown dry with nitrogen, redissolved with 250. mu.L of methanol and filtered through a 0.22 μm filter, and the heterocyclic amines contained in the filtrate were measured using an ultra performance liquid chromatography tandem quadrupole mass spectrometer (UPLC-MS/MS) from Waters, USA.
Wherein, the detection conditions of the ultra-high performance liquid chromatography tandem quadrupole mass spectrometer are respectively as follows: chromatographic conditions are as follows: an Acquity UPLC BEH C18 chromatography column (1.7 μm, 2.1mm × 100 mm); the column temperature is 35 ℃, binary mobile phase gradient elution is adopted, the mobile phase A is 10mmol/L ammonium acetate (pH is 6.8), and the mobile phase B is 100% acetonitrile; the elution gradient is 90% A in 0-0.1 min, 10% -30% B in 0.1-18 min, 30% -100% B in 18-20 min, and 100% -10% B in 20-20.1 min; the flow rate was 0.3. mu.L/min and the amount of sample was 2. mu.L.
Mass spectrum conditions: an Electrospray ionization (ESI) source is adopted, and a positive ion mode is adopted; the capillary voltage is 3.5 kV; the ion source temperature is 120 ℃; the temperature of desolventizing gas is 400 ℃; scanning range: 2 to 2000 Da.
The heterocyclic amine content of the mutton patties prepared in examples 1-3 was measured, and the data are shown in table 1:
TABLE 1 examples 1-3 heterocyclic amine content in mutton patties prepared without addition of Tamarix polycarpa bark extract
Figure BDA0002668225420000061
From table 1, it can be obtained by combining the content variation data of four heterocyclic amines PhIP, IQ, MeIQ, and MeA α C, and it can be obtained that the content of three heterocyclic amines IQ, MeIQ, and MeA α C in the mutton patty obtained in example 2 is the lowest, the content of PhIP in the mutton patty obtained in example 3 is the lowest, and the effect of reducing the content of the heterocyclic amine in the finished baked mutton patty is achieved after the tamarix polycarpus bark extract is added, wherein the reducing effect of example 2 is the best, example 2 is the preferred example in terms of reducing the content of the heterocyclic amine, and the addition amount of 0.03% in example 2 is the preferred addition amount.
Example 5
The content of polyphenol and total flavonoids in the tamarix polycarpa bark extract adopted by the invention is determined by the following method:
method for determining total polyphenols: the method for measuring the polyphenol content in the tamarix polycarpus bark extract adopts a traditional Folin-Ciocalteu method, and comprises the following specific steps: dissolving 0.05g of the extract in 2mL of ethanol-water solution, adding 2mL of Folin-Ciocalteu reagent after fully dissolving, fully and uniformly mixing, and standing at room temperature for 3 min; then adding 2mL of freshly prepared 10% sodium carbonate solution into the mixed solution, fully and uniformly mixing, and standing for 60min at room temperature in a dark place; the samples were loaded into 96-well plates for determination of absorbance values at 530nm, distilled water was used as a blank and each experiment was repeated 3 times. Drawing a standard curve: drawing a standard curve by using gallic acid as a standard substance, specifically comprising the following steps: accurately weighing 5.0mg of gallic acid standard, dissolving in distilled water, transferring into a 5mL volumetric flask to constant volume to obtain 1.0mg/mL standard solution, respectively preparing into standard solutions with different concentrations of 0, 80, 160, 240, 320 and 400 mu g/mL, and determining polyphenol content according to the Folin-Ciocalteu method. And (3) taking the concentration (y) of the gallic acid standard solution as an abscissa and the corresponding absorbance value (x) as an ordinate to prepare a standard curve. The obtained standard curve equation is that y is 0.0134x +0.0411, and the correlation coefficient R2 is 0.9995. The total polyphenol content in the tamarix polycarpa bark extract is expressed as mg gallic acid equivalents/g extract.
The method for measuring total flavonoids comprises the following steps: the method for measuring the content of the total flavonoids in the tamarix polycarpa bark extract adopts an aluminum chloride colorimetric method, and specifically comprises the following steps: dissolving 0.05g of extract in 2mL of ethanol-water solution, adding 0.1mL of 10% aluminum chloride solution, 0.1mL of 1mol/L potassium acetate solution and 2.8mL of double distilled water in sequence after fully dissolving, shaking and uniformly mixing the reaction mixture, and standing at room temperature for 30 min; the samples were loaded into 96-well plates for determination of the absorbance value at 415nm, and distilled water was used as a blank and each experiment was repeated 3 times. Drawing a standard curve: drawing a standard curve by taking quercetin as a standard substance, which specifically comprises the following steps: accurately weighing 5.0mg quercetin standard, dissolving with 80% ethanol, transferring into 5mL volumetric flask, metering volume to obtain 1.0mg/mL standard solution, respectively preparing into standard solutions with different concentrations of 0, 25, 50, 75 and 100 μ g/mL, and determining total flavone content according to the above aluminum chloride colorimetric method. And (3) taking the concentration (y) of the quercetin standard solution as an abscissa and the corresponding absorbance value (x) as an ordinate to prepare a standard curve. The obtained standard curve equation is that y is 0.0291x +0.0861, and the correlation coefficient R20.9991. The total flavone content in TRE is expressed as mg quercetin equivalent per g extract.
The determination result shows that the total polyphenol content of the tamarix ramosissima bark extract adopted by the invention is 323.45 +/-21.41 mg gallic acid equivalent/g, the total flavonoid content is 87.32 +/-1.65 mg quercetin equivalent/g, and the tamarix ramosissima bark extract comprises a large amount of polyphenol and flavonoid substances.
Example 6
For the tamarix polycarpus bark extracts prepared in examples 1 to 3, an Ultra Performance Liquid Chromatography system (UPLC-MS) is used to measure the content ratios of different active compounds therein, and the specific steps and parameters of the steps of the measurement are set as follows: the chromatographic column adopts an Acquity UPLC BEH C18 column (2.1mm multiplied by 100mm multiplied by 1.7 mu m), the flow rate is 0.4mL/min, and the mobile phase is 0.1% formic acid water solution (Buffer A) and 0.1% formic acid acetonitrile solution (Buffer B); the gradient conditions were set as: 0-0.5 min, 5% Buffer B; 0.5-11 min, 5% -95% Buffer B; 11-13 min, 95% Buffer B; the amount of sample was 1. mu.L. The mass spectrometry adopts an electrospray ionization source (ESI), the acquisition mode is a negative ion mode, the molecular weight scanning range is m/z 50-1200, and the ionization parameters are set as follows: the capillary voltage is 2.5kV, the collision energy is 40eV, the ion source temperature is 120 ℃, and the desolventizing gas temperature is 400 ℃. For compounds with higher content in the tamarix polycarpus bark extract, isorhamnetin, collectin, thimerovin and quercetin, the concentration of the compounds is detected by using a standard curve of a corresponding chemical standard substance.
The results show that 13 polyphenol compounds are identified from the extract of the bark of the multi-branch tamarix chinensis, and comprise isorhamnetin, hispidulin, thimerovin, quercetin, naringenin, hesperetin, kaempferol, hesperetin, apigenin, quercetin-3-O-glucuronide, kaempferol-3-O-glucuronide, eriodictyol and glycitein, wherein the four compounds with relatively highest contents of the isorhamnetin, the hispidin, the thimerovin and the quercetin are quantitatively analyzed to obtain the contents of 3.69%, 2.88%, 1.34% and 0.042% respectively.
At present, the research on the mechanism of reducing the content of heterocyclic amine in the roasted mutton patties by the extract of the bark of Tamarix polycarpa is not completely clarified, the content of the heterocyclic amine is generally influenced by polyphenols, and the content of the polyphenols is determined, and the four substances of isorhamnetin, pratensein, thimerovin and quercetin with the highest content are suspected to play a main role in reducing the content of the heterocyclic amine in the roasted mutton patties according to the content of the polyphenols.
Example 7
After pretreatment of the mutton patties prepared in examples 1 to 3, a solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) method is adopted for flavor substance determination, and the method specifically comprises the following steps: firstly, extracting volatile flavor compounds in a sample by adopting a static headspace solid phase microextraction method, accurately weighing 3.00g of a freeze-dried roast mutton cake sample, placing the sample into a 20mL headspace sample feeding bottle, immediately sealing, placing an extraction head (50/30 mu m, CAR/PDMS/DVB) at 250 ℃ for aging for 1h, inserting the extraction head subjected to aging treatment into the headspace part of the sample bottle, and placing the sample bottle at 60 ℃ for adsorption for 30 min; and taking out the adsorbed extraction head, inserting the extraction head into a gas chromatography sample inlet, desorbing at 250 ℃ for 3min, and starting an instrument to acquire experimental data.
The GC chromatographic conditions were: DB-WAX chromatographic column (30m × 0.25mm × 0.25 μm), helium (He) as carrier gas, flow rate of 0.80mL/min, temperature control program of initial temperature of 40 deg.C, and holding for 4 min; heating to 90 deg.C at 5 deg.C/min, heating to 230 deg.C at 10 deg.C/min, and holding for 6 min. The injection temperature was 250 ℃.
MS mass spectrometry conditions: the ionization mode is EI +, the energy is 70eV, and the emission current is 80 muA; the detection voltage is 1000V, the interface temperature is 250 ℃, and the emission source temperature is 200 ℃. The data acquisition range is m/z 33-400, and the acquisition mode is Scan.
The flavor substance measurement result shows that compared with a blank mutton cake, the total number of the volatile flavor substances of the roasted mutton in the examples 1 to 3 is obviously increased, and the contents of aldehydes, esters and hydrocarbon compounds are obviously increased, the total number of the volatile flavor compounds in the examples 1 to 3 is respectively increased by 27.08%, 27.08% and 31.25%, the total content of the volatile flavor compounds in the examples 1 to 3 is increased by 25.88%, 27.48% and 28.31%, the aldehydes, esters and hydrocarbon compounds can play a role in improving the flavor of the roasted mutton cake, the types and the contents of the aldehydes, esters and hydrocarbon compounds in the examples 1 to 3 are increased, and the trend is proved that compared with the blank method without adding the tamarix arix chinensis bark extract, the types and the contents of the aldehydes, esters and hydrocarbon compounds are increased, so that the flavor of the roasted mutton cake is improved, the method of the invention has great effect on improving the flavor quality of the mutton patties, and the newly added flavor compound is also a key component of the characteristic flavor of the rose willow roasted meat.
Example 8
After the mutton patties prepared in the embodiments 1 to 3 are pretreated, the edible quality indexes of the mutton patties are detected as follows:
the moisture content of the mutton pie is determined by a direct drying method according to the national standard GB/T5009.3-2016;
the baking loss rate is determined by accurately weighing the change of the quality of mutton before and after baking and calculating the baking loss rate of a sample according to the following formula: baking loss ratio (%) [ mass of sample before baking (g) -mass of sample after baking (g) ]/mass of sample before baking (g) × 100;
the shear force value is an important index for reflecting the tenderness of the meat product, and is generally measured by a tenderness meter. Taking a strip sample of 1cm multiplied by 2cm by a sampler for roasted mutton, transversely cutting the sample along the vertical direction by a tenderness instrument, and recording a shear force value;
the hardness is measured by adopting a texture analyzer, and the method specifically comprises the following steps: preparing the baked mutton cake sample into a square sample of 1cm multiplied by 1cm, and then carrying out machine analysis; the texture analysis conditions were: the probe P/50, the speed before the test is 3.0mm/s, the test speed is 2.0mm/s, the speed after the test is 3.0mm/s, the compression ratio is 50 percent, and the time interval between two times of compression is 5.0 s.
The data of the index of the eating quality of the baked mutton patties obtained in examples 1 to 3 are shown in table 2:
TABLE 2 index of the eating quality of the roast mutton patties obtained in examples 1 to 3
Water content/%) Percent loss in roasting/%) Shear force value/N hardness/N
Blank mutton pie 47.49±0.61 53.00±0.74 22.07±0.85 32423.38±568.18
Example 1 49.42±0.27 52.65±0.70 21.89±0.70 28837.21±347.78
Example 2 50.52±0.48 51.28±0.51 20.53±0.98 23317.86±175.26
Example 3 49.18±0.49 52.15±1.16 21.41±0.85 27843.50±330.01
As can be seen from table 2, the moisture content of the roast mutton in examples 1 to 3 was increased, the roasting loss rate was decreased, and the shear force value and hardness value were significantly decreased, compared to the blank mutton patties. This shows that the extract of the bark of Tamarix ramosissima containing polyphenol active ingredients in the invention increases the water retention capacity of roasted mutton, and effectively improves the tenderness and hardness of the roasted mutton; wherein, the data of moisture content, baking loss rate, shearing force value and hardness of the mutton patties prepared in the example 2 are obviously better than those of the blank example, and are slightly better than those of the examples 1 and 3, and the preferable conditions of the invention are that 0.03 percent of tamarix polycarpa bark extract is added in the example 2 from the aspect of food quality.
In conclusion, the method for reducing the content of heterocyclic amine in the roasted mutton patties by using the tamarix polycarpa bark extract containing polyphenol active ingredients, provided by the invention, can effectively and greatly reduce the content of heterocyclic amine in the roasted mutton patties, so that the roasted mutton product is safer to eat, and the method is low in cost and is suitable for large-scale industrial production; the method for reducing the content of heterocyclic amine in the roasted mutton patties by using the multi-branch tamarix chinensis bark extract containing polyphenol active ingredients reduces the content of heterocyclic amine, improves the safety of the roasted mutton patties, ensures the safety of eaters, can obviously improve the flavor quality of the roasted mutton by adding the multi-branch tamarix chinensis bark extract, endows the roasted mutton with unique characteristic aroma of the red willow, the aroma is the same as that of the roasted mutton, the improvement of the invention on the aspect of taste can be favored by national consumers by popularization of the roasted mutton with the red willow, on the basis, the added multi-branch tamarix chinensis bark extract can improve the eating quality of the roasted mutton patties, improves the acceptance degree and the degree of the roasted mutton patties by matching with the improvement on the flavor, has the effects of improving the eating quality and increasing the sales quantity, and does not add any artificial seasoning or essence in the processing process, the method for reducing the content of heterocyclic amine in the roasted mutton patties by using the tamarix polycarpa bark extract containing polyphenol active ingredients completely accords with the development trend of nature, greenness and health, and can ensure the edible safety of consumers; in addition, the selected tamarix polycarpa bark extract can realize the optimal heterocyclic amine content reduction rate, improve the safety of eaters, and simultaneously have the best effect of improving the flavor and the eating quality.
It is worth mentioning that, after a lot of experiments and creative efforts, the applicant of the present invention finds that, in the experiments, the four polyphenol active ingredients related to the present invention have the effect of inhibiting the heterocyclic amine, and the technical scheme provided by the invention of the present invention can inhibit the formation of the heterocyclic amine in the mutton patties by capturing the active carbonyl compounds existing in the roasted mutton patties to form adducts and simultaneously removing the free radicals in the mutton patties. In addition, the multi-branch tamarix chinensis peels used in the method are collected from fresh multi-branch tamarix chinensis branches of Tarrix river basin at the edge of Tarrichwood desert in south Xinjiang, different regions, different freshness degrees and different varieties of tamarix chinensis peels, the types and the contents of polyphenol active compounds contained in the extracts are different, and the inhibition effects of the extracts on the formation of heterocyclic amine in the roast mutton patties are different.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.

Claims (10)

1. A method for reducing the content of heterocyclic amine in a roasted mutton patty is characterized in that: the method comprises the following steps:
preparing raw materials: preparing fresh mutton and Tamarix ramosissima bark extract containing polyphenol active ingredients;
preparing a cake: mincing mutton, adding extracts of Tamarix ramosissima bark at different ratios, and uniformly adding into mutton to obtain mutton patties;
baking: adding Tamarix polycarpa bark extract into mutton patty, and baking in oven.
2. The method of reducing the heterocyclic amine content of a roast mutton patty of claim 1, characterized by: the proportion of the tamarix polycarpa bark extract added into the mutton patties in the patty making is 0.015-0.045% of the total weight.
3. The method of reducing the content of heterocyclic amines in roast mutton patties according to claim 1, characterized in that: the tamarix polycarpa bark extract comprises the following substances: isorhamnetin, prodigoside, thimerovin and quercetin.
4. The method of reducing the content of heterocyclic amines in roast mutton patties according to claim 1, characterized in that: the extract of the tamarix polycarpa bark comprises 323.45 plus or minus 21.41mg of gallic acid equivalent/g of total polyphenol, and 87.32 plus or minus 1.65mg of quercetin equivalent/g of total flavonoid content.
5. A method for reducing the content of heterocyclic amines in roasted mutton patties according to claim 1 or 3, characterized in that: the weight of the isorhamnetin accounts for 3-4% of the total weight of the multi-branch tamarisk bark extract.
6. A method for reducing the content of heterocyclic amines in roasted mutton patties according to claim 1 or 3, characterized in that: the weight of the hispidulin accounts for 2-3% of the total weight of the tamarix polycarpa bark extract.
7. A method for reducing the content of heterocyclic amines in roasted mutton patties according to claim 1 or 3, characterized in that: the mass of the thimeroxanthin accounts for 1-2% of the total mass of the multi-branch tamarisk bark extract.
8. A method for reducing the content of heterocyclic amines in roasted mutton patties according to claim 1 or 3, characterized in that: the mass of the quercetin accounts for 0.5-1% of the total mass of the multi-branch tamarix chinensis bark extract.
9. A method of reducing the content of heterocyclic amines in roast mutton patties according to claim 1, characterized in that: in the baking, the baking temperature is 190-210 ℃, the humidity is 80-95%, and the baking time is 15-35 min.
10. A method of reducing the content of heterocyclic amines in roast mutton patties according to claim 1, characterized in that: in the baking, the thickness of the prepared mutton patty is 0.5-1.5 cm, and the diameter is 5-7 cm.
CN202010925193.7A 2020-09-06 2020-09-06 Method for reducing heterocyclic amine content in roasted mutton patties Pending CN112244232A (en)

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