Inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak baking

A technology of polycyclic aromatic hydrocarbons and inhibitors, which is applied in the field of inhibitors to control the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in steak roasting, can solve the problems of lack of antioxidants, reduce the generation of free radicals, and reduce production costs. The effect of inhibiting fat oxidation
CN111436573APending Publication Date: 2020-07-24HEFEI UNIV OF TECH +1
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Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Applications(China)
Current Assignee / Owner
HEFEI UNIV OF TECH
Publication Date
2020-07-24

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Abstract

The invention discloses an inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak baking, and belongs to the technical field of food processing. The inhibitor is carotene or maltol, and the usage amount of the inhibitor is 0.08-0.12% of the mass of the steak. A specific use method comprises the following specific use operation steps: (1) uniformly smearing 0.1%-0.15% of an inhibitor on steak, wherein the inhibitor is carotene dry powder or maltol dry powder; (2) processing the steak by baking, wherein a cooking medium is olive oil or animalbutter, the baking temperature is 180-200 DEG C, and the baking time is 15-20 min. According to the processing method disclosed by the invention, the contents of heterocyclic amine and polycyclic aromatic hydrocarbon in baked steak can be remarkably reduced, and operation is simple and feasible. Meanwhile, the used inhibitor is safe and non-toxic and is low in cost, used equipment and materials are commonly seen in daily family life, and the daily eating requirements of consumers on safe and healthy meat products can be met.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to an inhibitor for controlling the generation of heterocyclic amines and polycyclic aromatic hydrocarbons in steak roasting. Background technique

[0002] Heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (polycyclic aromatichydrocarbons, PAHs) are a class of strong carcinogenic and mutagenic harmful substances with strong biological toxicity. Excessive intake can cause non-alcoholic fatty liver disease , neuronal damage and many other diseases.

[0003] Because of its high protein and low fat characteristics, beef is increasingly loved by consumers in various countries. At present, the consumption of beef in China is second only to the United States and the European Union. Stand out from the crowd and win the favor of consumers. The rich protein in steak will lead to the decomposition of protein and amino acid during high-temperature cooking, the...

Claims

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