Method for reducing content of carcinogens in meat product processed at high temperature

Abstract

The invention provides a method for reducing the content of carcinogens in a meat product processed at a high temperature. The method specifically comprises the following steps: blending a lycium barbarum extract, a broccoli extract and citrus juice according to an appropriate ratio so as to obtain a composite inhibitor, pickling different meat materials in seasoning and inhibitors, performing preheating in a microwave, and performing frying or baking. By adopting the method, through reasonable control on curing time, preheating time and frying or baking temperatures, and under the actions ofthe inhibitors of appropriate proportions, contents of three carcinogens, namely acrylamide, heterocyclic amine and polycyclic aromatic hydrocarbon in a meat product processed at a high temperature can be simultaneously reduced, in addition, the three components of the inhibitors are all natural healthcare products which have very high healthcare values and effects of antithrombosis, aging prevention and immune enhancement, and when being used in the meat product processed at the high temperature, the components are high in practicability, safe to eat, and meanwhile capable of improving the flavor or meat and making the meat tender.

Description

technical field [0001] The invention belongs to the technical field of food safety production, and in particular relates to a method for reducing the content of carcinogens in high-temperature processed meat products. Background technique [0002] Fried food has always been loved by people, but when meat food is fried and baked at too high a temperature, a large amount of strong carcinogenic substances such as heterocyclic amines, polycyclic aromatic hydrocarbons and acrylamide will be formed, which will endanger human beings. health. The sources of heterocyclic amines can be divided into two categories: one is the free radical reaction product of amino acid and protein thermal decomposition; the other is the dehydration and cyclization of creatine, sugar and amino acid mixture to form pyrrole and pyridine derivatives , and further produced by the Maillard reaction, is a strong mutagen produced when high-protein foods are processed at high temperatures. PAH compounds have ...

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Problems solved by technology

[0004] Invention patent CN110179071A discloses the application of allium plants in reducing the content of heterocyclic amines in cod patties, but it is well known that allium plants have a unique smell, and many people may not like this taste, so the scope of application is narrow and cannot be widely used to promote

[0005] Invention patent CN102793089B discloses a composition for degrading acrylamide in fried food and its application method. The acid-base balance liquid made from brown rice, wheat husk, yellow rice, rice and poria cocos is mixed with light bamboo leaves, purslane, The degradation solution made of bayberry and lemon works together to degrade acrylamide, but this scheme has not done more research on the inhibition of heterocyclic amines and polycyclic aromatic hydrocarbons

[0006] The current research mainly focuses on the single study of various carcinogens, and there is no research on the simultaneous inhibition of the three carcinogens of heterocyclic amines, polycyclic aromatic hydrocarbons and acrylamide, and most of the current research is to add inhibitors to achieve the goal, but it is possible Due to its unique taste or safety issues of decomposition products, its function is limited, so it is necessary to explore a new method to solve this problem

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