Method for preventing formation of heterocyclic amine in food

A technology for heterocyclic amines and food, applied in the field of preventing the formation of heterocyclic amines in food, can solve the problems of increasing the risk of colon cancer, suffering from colon cancer, etc. Effect

Pending Publication Date: 2022-04-15
广西小研人生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The structure of heterocyclic amines contains heterocyclic and nitrogen-containing groups. Long-term intake of foods containing heterocyclic amines will increase the risk of colon cancer, lung cancer, liver cancer, skin cancer and breast cancer. Studies have found that reg

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  • Method for preventing formation of heterocyclic amine in food
  • Method for preventing formation of heterocyclic amine in food

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Embodiment 1

[0033] A kind of method of preventing the formation of heterocyclic amines in food of the present embodiment, comprises the following steps:

[0034] S1. Preparation of UVC-GA solution: Dilute food-grade GA to a standard concentration of 0.15mol / L with deionized water, then transfer it to a sterilized crystal petri dish, and continuously irradiate it in a UV chamber with an intensity of 4J / cm2 After irradiating for 12 hours, filter the irradiated GA through a sterile filter with a pore size of 0.25 μm to obtain UVC-GA solution;

[0035] S2. Marinating treatment of meat products: After cleaning the meat products to be cooked, evenly smear an appropriate amount of salt on the surface to lock the water, and then add 2% red wine and 4% food-grade organic sulfur by weight of the meat products Compound, 15% white granulated sugar, 3% grape seed extract and appropriate amount of seasoning are mixed and marinated for 15 minutes, and the obtained is recorded as prepared meat product; ...

Embodiment 2

[0052] A kind of method of preventing the formation of heterocyclic amines in food of the present embodiment, comprises the following steps:

[0053] S1. Preparation of UVC-GA solution: Dilute food-grade GA to a standard concentration of 0.15mol / L with deionized water, then transfer it to a sterilized crystal petri dish, and continuously irradiate it in a UV chamber with an intensity of 4J / cm2 After irradiating for 12 hours, filter the irradiated GA through a sterile filter with a pore size of 0.25 μm to obtain UVC-GA solution;

[0054] S2. Marinating treatment of meat products: After cleaning the meat products to be cooked, apply an appropriate amount of salt evenly on the surface to lock the water, and then add 3% red wine and 4% food-grade organic sulfur by weight of the meat products Compound, 15% white granulated sugar, 3% grape seed extract and appropriate amount of seasoning are mixed and marinated for 20 minutes, and the obtained is recorded as prepared meat product; ...

Embodiment 3

[0071] A kind of method of preventing the formation of heterocyclic amines in food of the present embodiment, comprises the following steps:

[0072] S1. Preparation of UVC-GA solution: Dilute food-grade GA to a standard concentration of 0.15mol / L with deionized water, then transfer it to a sterilized crystal petri dish, and continuously irradiate it in a UV chamber with an intensity of 4J / cm2 After irradiating for 12 hours, filter the irradiated GA through a sterile filter with a pore size of 0.25 μm to obtain UVC-GA solution;

[0073] S2. Marinating treatment of meat products: After cleaning the meat products to be cooked, evenly smear an appropriate amount of salt on the surface to lock the water, and then add 3% red wine and 5% food-grade organic sulfur by weight of the meat products Compound, 14% white granulated sugar, 2% grape seed extract and appropriate amount of seasoning are mixed and marinated for 18 minutes, and the obtained is recorded as prepared meat product; ...

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Abstract

The invention relates to the technical field of food safety methods, in particular to a method for preventing formation of heterocyclic amine in food. In the pickling treatment, the movement of heterocyclic amine precursor substances to the surface of the meat in the heating process can be reduced through the good water-retaining property of the table salt, so that the formation of heterocyclic amine is reduced, the generation of IQ and MeIQ can be reduced through the organic sulfur compound added in the pickling process, so that the generation rate of heterocyclic amine is reduced, and in the Maillard reaction, the quality of the meat is improved. The caramelization reaction can be accelerated by the high-concentration sugar, so that the formation of heterocyclic amine is inhibited, and the inhibition rate of the generation of the heterocyclic amine in the food can be improved to a certain extent through the matching effect of the red wine and the grape seed extract; finally, the meat product is subjected to microwave pretreatment before cooking, so that the content of heterocyclic amine precursors (creatine, creatinine, amino acid and sugar), water and fat can be reduced, the remaining precursors cannot permeate to the surface of the meat product through the water to participate in the reaction, and the forming amount of heterocyclic amine is further reduced.

Description

technical field [0001] The invention relates to the technical field of food safety methods, in particular to a method for preventing the formation of heterocyclic amines in food. Background technique [0002] Meat and meat products are one of the sources for humans to obtain important nutrients such as protein, essential amino acids, polyunsaturated fatty acids and vitamins, but after high temperature and long-term processing, amino acids, glucose and creatine (creatinine) in meat will be reaction to generate a class of polycyclic aromatic compounds with strong carcinogenic and mutagenic effects, called heterocyclic amines. The structure of heterocyclic amines contains heterocyclic and nitrogen-containing groups. Long-term intake of foods containing heterocyclic amines will increase the risk of colon cancer, lung cancer, liver cancer, skin cancer and breast cancer. Studies have found that regular consumption of well-done barbecue Therefore, how to develop a method for reduc...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L5/30A23B4/20
CPCA23L13/428A23L13/42A23L13/43A23L5/30A23L5/34A23B4/20A23V2002/00A23V2250/21166A23V2250/21164
Inventor 马华威杨琼吕敏王园园许耀张文敏黄光华
Owner 广西小研人生物科技有限公司
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