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

Pending Publication Date: 2020-07-24
HEFEI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To date, no studies have investigated the effect of antioxidants on the reduction of HCAs and PAHs in steak grilling

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An inhibitor of heterocyclic amines and polycyclic aromatic hydrocarbons in steak grilling is carotene.

[0025] The specific operation steps are as follows:

[0026] (1) Prepare 150g steak, 4g auxiliary materials and 0.15g carotene (0.1%, W / W) dry powder, 4g auxiliary materials are 2g edible salt and 2g pepper; then apply carotene and auxiliary materials evenly on the surface of the steak, marinate Make it for 15 minutes to make it fully absorbed.

[0027] (2) Spread 5mL of olive oil evenly on the surface of the marinated steak as a cooking medium, put it into the oven and bake at a temperature of 180°C for 20 minutes.

[0028] Table 1 Effect of different inhibitors on the content of heterocyclic amines in steak

[0029]

[0030] Note: Different letters in each row in Table 1 represent significant differences (P<0.05).

[0031] Table 2 The effect of different inhibitors on the content of polycyclic aromatic hydrocarbons in grilled steak

[0032]

[0033] Note...

Embodiment 2

[0036] An inhibitor of heterocyclic amines and polycyclic aromatic hydrocarbons in steak grilling is maltol.

[0037] The specific operation steps are as follows:

[0038] (1) Prepare 150g steak, 4g auxiliary materials and 0.15g maltol (0.1%, W / W) dry powder, 4g auxiliary materials are 2g edible salt and 2g pepper; then spread the maltol dry powder and auxiliary materials evenly on the surface of the steak, Marinate for 15 minutes to make it fully absorbed;

[0039] (2) Spread 5mL of animal butter evenly on the surface of the marinated steak as a cooking medium, put it in an oven and bake at a temperature of 200°C for 15 minutes.

[0040] The experimental results are shown in Table 1 and Table 2. The inhibition rate of maltol on heterocyclic amines is 37%, and the inhibition rate on polycyclic aromatic hydrocarbons is 55%. Compared with Example 1, the inhibition effect is better.

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PUM

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L29/00
CPCA23L13/72A23L13/42A23L29/03A23L29/035A23V2002/00A23V2250/211A23V2250/1614A23V2250/18
Inventor 李沛军邵雪飞徐梅蔡克周林嘉伟徐宝才王景
Owner HEFEI UNIV OF TECH
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