高温处理对羊肉中主要有害物质的影响

doi:10.3969/j.issn.1673-1689.2018.10.009

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高温处理对羊肉中主要有害物质的影响
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                        10.3969/j.issn.1673-1689.2018.10.009
                    
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Effects of High-Temperature Treatments on Main Hazardous Substances of Goat Meat

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为研究煎、炸、烤3种高温处理对羊肉中有害物质的影响，试验选用横山羊肉，通过调控其高温处理时间和温度，采用分光光度法、气相色谱-质谱（GC-MS）外标法和高效液相色谱（HPLC）外标法分别测定高温处理后羊肉中的亚硝酸盐、反式油酸（C18：1 trans-9）及多环芳烃（PAHs）。结果表明：煎制2 min和3 min处理的羊肉中亚硝酸盐含量较低（p <0.05）；处理时长对C18：1 trans-9含量影响差异不显著（p >0.05）；2 min和3 min处理的羊肉中菲、芘和二苯并[a，h]蒽含量均较低（p<0.05）；炸制3 min处理的羊肉中亚硝酸盐，C18：1 trans-9，芘、苯并[k]荧蒽、苯并[a]芘和二苯并[a，h]蒽、苯并[a]蒽5种PAHs含量均最低（p <0.05）；160 ℃烤制处理的羊肉中亚硝酸盐含量最低（p <0.05）；160 ℃和180 ℃处理的羊肉中C18：1 trans-9含量较低（p <0.05）；160 ℃处理的羊肉中萘、菲和苯并[a]芘含量低于180 ℃，菲、苣、苯并[k]荧蒽和苯并[a]芘含量低于200 ℃（p<0.05）。综合分析，3种高温处理对羊肉中有害物质有较大影响，羊肉在226~228 ℃下煎制2~3 min、炸制3 min、在160 ℃下烤制40 min时3类有害物质含量相对较低。

Abstract:

The objective of this study was to evaluate the effects of high-temperature cooking of pan-frying，frying and broiling on hazardous substances of goat meat by regulating the cooking time and temperature. The spectrophotometry，gas chromatography-mass（GC-MS） and high performance liquid chromatography（HPLC） were used to measure the contents of nitrite，trans-oleic acids（C18：1 trans-9） and polycyclic aromatic hydrocarbon（PAHs） respectively. The results showed that the content of nitrite in the processes of 2 min and of 3 min were lowest. There were no significant differences in C18：1 trans-9 content for pan-frying time（p >0.05）. The contents of phenanthrene，pyrene and dibenz[a，h] anthracene in the processes of 2 min and 3 min pan-frying were lower（p <0.05）. For frying，the contents of nitrite，C18：1 trans-9，pyrene，benzo[k] fiuoranthnen，benzo[a] pyrene and dibenz[a，h] anthracene in the process of 3 min were lowest respectively（p <0.05）. For broiling，the content of nitrite in the process of 160 ℃ was lowest（p<0.05）. The content of C18：1 trans-9 in the processes of 160 ℃ and 180 ℃ were lower. The contents of naphthalene，phenanthrene and benzo[a] pyrene in the process of 160 ℃ were lower than those in 180 ℃，and the contents of phenanthrene，chrysene，benzo[k] fiuoranthnen and benzo[a] pyrene were lower than those in 200 ℃（p <0.05）. A comprehensive analysis indicated that the three high-temperature cooking methods had a great influence on the hazardous substances of goat meat. At the temperature of 226~228 ℃，the goat meat were pan-fried for 2~3 min and fried for 3 min respectively，and broiled for 40 min under the temperature of 160 ℃，which had a lower hazardous substances.

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高天丽,李林强,张兰,刘永峰,廖晶,赵晶.高温处理对羊肉中主要有害物质的影响[J].食品与生物技术学报,2018,37(10):1060-1066.

GAO Tianli, LI Linqiang, ZHANG Lan, LIU Yongfeng, LIAO Jing, ZHAO Jing. Effects of High-Temperature Treatments on Main Hazardous Substances of Goat Meat[J]. Journal of Food Science and Biotechnology,2018,37(10):1060-1066.

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在线发布日期: 2018-11-14
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