Method for reducing heterocyclic amine and glycosylation end products in prefabricated fish meat

Abstract

The invention belongs to the technical field of food processing. The invention relates to a method for reducing heterocyclic amine and glycosylation end products in prefabricated fish, which is characterized by comprising the following steps of: (1) slaughtering and cleaning fish: slaughtering the fish with blood, washing and soaking with clear water, peeling and boning, cutting into fish blocks, and soaking and washing with deionized water; the shaped and cleaned fish meat is obtained; (2) treating the fish meat by a high-voltage electrostatic field in cooperation with lotus seed pot proanthocyanidins: adding the lotus seed pot proanthocyanidins into the shaped and cleaned fish meat for pickling; treating the pickled fish meat in a high-voltage electrostatic field; and performing vacuum packaging on the fish meat treated in the high-voltage electrostatic field, and storing the fish meat in a refrigerator at 4 DEG C. The method can reduce the content of heterocyclic amine and glycosylation end products in the prepared fish meat.

Description

Technical Field

[0001] The invention relates to a method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat with the assistance of natural polyphenols using a high-voltage electrostatic field, and belongs to the technical field of food processing. Background Art

[0002] Grilled fish occupies an important position in the global catering market, representing the integration of food and culture. Grilled fish has crispy skin, tender meat, diverse flavors, and is rich in protein, fat, minerals and other nutrients, with high nutritional value.

[0003] Heterocyclic amines belong to the class of polycyclic aromatic hydrocarbon compounds, all of which have a heterocyclic structure. According to the formation process, they can be divided into thermally reactive heterocyclic amines and thermally cracked heterocyclic amines. Thermally generated heterocyclic amines are produced by Maillard reaction of sugars, amino acids, and creatine under cooking conditions of 100°C to 300°C. Because of their similar properties to IQ, they are called IQ-type heterocyclic amines, i.e., polar heterocyclic amines, including quinolines (MeIQ, IQ), quinoxalines (MeIQx, IQx, 4,8-DiMeIQx, 7,8-DiMeIQx), pyridines (PhIP, DMIP), and pyridine furans (IFP). Thermally cracked heterocyclic amines are produced by thermal decomposition of amino acids such as tryptophan, phenylalanine, and lysine under cooking conditions above 300°C. In contrast to IQ-type heterocyclic amines, they are called IQx-type heterocyclic amines, i.e., non-polar heterocyclic amines, including α-carboline (Aαc, MeAαc), β-carboline (Norharman, Harman), γ-carboline (Trp-p-1, Trp-p-2), and δ-carboline (Glu-P-1, Glu-P-2) (ALAEJOS M and AFONSOA M, 2011; ASHJ et al., 2019; WONG D et al., 2012). Heterocyclic amines are mutagens that can induce DNA damage and are highly mutagenic (PEZDIRC M, 2013). Epidemiological studies have shown that large intakes of heterocyclic amines increase the risk of cancer in organs (LU F et al., 2017; RIKKEE et al., 2013).

[0004] Advanced glycation end-products (AGEs) are a series of cross-linked products generated by complex Maillard reactions between reducing sugars and proteins or amino acids. These substances are produced both in organisms and in food. Excessive intake of foods containing high levels of AGEs will accumulate in the human body and cause great harm to the human body. Studies have shown that AGEs produced during the production, processing and storage of food are closely related to the occurrence of many chronic diseases in people, such as renal failure, diabetes, atherosclerosis, tumors and Alzheimer's disease. Most of the AGEs in food exist in the form of carboxymethyl lysine (Nε-carboxymethyl-lysine, CML) and carboxyethyl lysine (Nε-carboxyethyllysine, CEL).

[0005] Natural polyphenols are a class of plant-derived antioxidants that exist mainly in the form of glycosides or aglycones. The content of polyphenols in plants is second only to carbohydrates. Polyphenols, also known as plant tannins, are widely found in plant foods and are rich in flavonoids and tannic acid. There are more than 8,000 types of polyphenols found in nature, mainly in vegetables, nuts, tea, and cocoa. As an important active ingredient in most natural plants, natural polyphenols are a powerful antioxidant that can neutralize free radicals by providing electrons or hydrogen atoms. Its antioxidant mechanism includes directly removing active free radicals and chelating trace metal ions involved in the formation of free radicals. Various polyphenols have the effect of preventing and treating cardiovascular diseases, neurodegenerative diseases, cancer, allergies, aging, diabetes and obesity.

[0006] High-voltage electrostatic field can significantly improve the quality of fish meat, prolong the storage period, and significantly reduce the rate of gravy exudation; it can effectively inhibit microbial growth and volatile basic nitrogen value. As a non-thermal treatment technology, high-voltage electrostatic field has the characteristics of low energy consumption, high efficiency, and no pollution. It can minimize the loss of various nutrients in food and has great advantages in food processing, especially in food preservation. Studies have shown that high-voltage electrostatic field can effectively inhibit protein denaturation and degradation, fat oxidation, microbial growth and other reactions, and the greater the pressure, the better the inhibition effect. At present, its application range includes preservation, freezing, thawing, drying, sterilization, and extraction of food bioactive substances. There are few studies on inhibiting the generation of harmful substances in pre-processed aquatic products, and the prospects are broad. Summary of the invention

[0007] The object of the present invention is to provide a method for reducing the content of heterocyclic amines and advanced glycosylation end products in pre-prepared fish meat, aiming to solve the problem that heterocyclic amines and advanced glycosylation end products are easily generated during the storage of existing pre-prepared fish meat.

[0008] To achieve the above object, the technical solution adopted by the present invention is: a method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat, characterized by comprising the following steps:

[0009] Step (1) slaughtering and cleaning the fish: bleeding and slaughtering the fish, rinsing and soaking in clean water for 30 minutes, removing the skin and bones, cutting into fish pieces of uniform size, and soaking and rinsing in deionized water to obtain the shaped and cleaned fish;

[0010] Step (2) high-voltage electrostatic field and lotus pod proanthocyanidins are used to treat fish meat: the fish meat that has been trimmed and cleaned is marinated with lotus pod proanthocyanidins; the marinated fish meat is placed in a high-voltage electrostatic field for treatment; the fish meat treated in the high-voltage electrostatic field is individually vacuum-packaged, stored in a refrigerator at 4°C, and sampled for baking inspection.

[0011] In step (2), the concentration of lotus pod proanthocyanidins is 0.5 mg / mL-2.5 mg / mL.

[0012] Preferably, in step (2), the concentration of lotus pod proanthocyanidins is 1 mg / mL.

[0013] In step (2), the pickling conditions are 4° C. and 2 h.

[0014] In step (2), the high voltage electrostatic field treatment condition is 4.0-7.0 KV / cm, and the action time is 20 min.

[0015] Preferably, in step (2), the high voltage electrostatic field treatment condition is 6.0 KV / cm, and the action time is 20 min.

[0016] In step (2), the fish meat is stored at 4° C. for a period of 0-10 days (e.g., 0, 2, 4, 6, 8, 10 days).

[0017] In step (2), the baking condition of the sample after storage is 200° C. for 10 min.

[0018] The beneficial effects of the present invention are as follows: 1. A high-voltage electrostatic field is used in combination with natural polyphenols (lotus pod proanthocyanidins) to inhibit the increase in the formation of heterocyclic amines and advanced glycation end products caused by fish storage. The high-voltage electrostatic field combined with natural polyphenols can significantly inhibit the generation of glycation end products and precursors of heterocyclic amines, inhibit the reaction of precursors, and reduce the formation of heterocyclic amines and advanced glycation end products in the subsequent baking process. The inhibitory power of the combination of the two is significantly stronger than that of the single high-voltage electrostatic field or natural polyphenols.

[0019] The lotus seedpod proanthocyanidin used in the present invention is an example. The lotus seedpod proanthocyanidin is extracted from the mature receptacle (lotus seedpod) of lotus, which contains rich lotus seedpod proanthocyanidin oligomers (Lotus seedpod oligomeric procyanidins, LSOPC), which has multiple physiological functions such as anti-oxidation, immunomodulation, hypolipidemic, anti-myocardial ischemia, anti-tumor, and anti-radiation. Lotus seedpod proanthocyanidin is a bioflavonoid with a special molecular structure and is currently recognized internationally as an effective natural antioxidant for removing free radicals in the human body. It is generally a reddish brown powder with a slight odor and astringent taste, and is soluble in water and most organic solvents.

[0020] 2. The beneficial effect of the present invention is that the high-voltage electrostatic field combined with natural polyphenols is more effective in inhibiting the formation of heterocyclic amines and advanced glycation end products than the high-voltage electrostatic field or natural polyphenols alone.

[0021] The present invention adopts a high voltage electrostatic field (HVEF), which is a new non-thermal food preservation technology, is energy-saving and efficient, and can preserve the nutrients of food to the maximum extent.

[0022] The lotus pod proanthocyanidins added in the present invention are natural plant extracts, have no toxic or side effects on human health, are completely in line with the development trend of being natural, green and healthy, and the raw materials are cheap and easily available.

[0023] 3. The method of the present invention can effectively reduce the content of heterocyclic amines and advanced glycation end products in the subsequent thermal processing of pre-prepared fish meat. The combined use has a significant inhibitory effect on heterocyclic amines and advanced glycation end products in grilled pre-prepared fish meat, and is suitable for large-scale production.

[0024] 4. The present invention uses a high-voltage electrostatic field combined with natural polyphenols to treat pre-cooked fish meat, and reduces heterocyclic amines and advanced glycation end products from the aspects of inhibiting precursor content, inhibiting protein and lipid oxidation, inhibiting total bacterial count, removing free radicals and combining with heterocyclic amines. It can not only effectively inhibit the generation of precursors, but also achieve the purpose of reducing them by inhibiting the interaction between precursors, or inhibiting the generation of free radicals in the reaction process and directly reacting with the product. The present invention was applied to pre-cooked fish meat and found that it can significantly inhibit the formation of heterocyclic amines and glycation end products, reduce dietary exposure rate, and improve the safety of pre-cooked fish meat products (effectively increase the safety of pre-cooked fish meat products).

[0025] 5. The process is simple, the cost is low, the practicability is strong, and it is suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a graph showing the pH changes during storage of the fish meat before grilling according to the present invention.

[0027] Figure 2 This is a graph showing changes in glucose content in fish meat before roasting at different storage times according to the present invention.

[0028] Figure 3 This is a graph showing changes in glucose content in roasted fish meat at different storage times according to the present invention.

[0029] Figure 4 This is a graph showing changes in creatinine content in fish meat before roasting at different storage times according to the present invention.

[0030] Figure 5 This is a graph showing changes in creatinine content in roasted fish meat at different storage times according to the present invention.

[0031] Figure 6 This is a graph showing changes in creatine content in fish meat before grilling at different storage times according to the present invention.

[0032] Figure 7 This is a graph showing changes in creatine content in roasted fish meat at different storage times according to the present invention.

[0033] Figure 8 This is a graph showing changes in CEL content in roasted fish meat at different storage times according to the present invention. DETAILED DESCRIPTION

[0035] The following is a further description of a method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat with the assistance of a high-voltage electrostatic field provided by the present invention in conjunction with an example.

[0036] Example 1

[0037] A method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat comprises the following steps:

[0038] (1) Fish slaughtering and cleaning: The fish is bled and slaughtered, rinsed and soaked in clean water for 30 minutes, skinned and boned, cut into fish pieces of uniform size, and soaked and rinsed in deionized water to obtain the shaped and cleaned fish meat;

[0039] (2) High-voltage electrostatic field and lotus pod proanthocyanidins were used to treat fish meat: 1 mg / mL lotus pod proanthocyanidins were added to the trimmed and cleaned fish meat and marinated at 4°C for 2 h; the marinated fish meat was placed in a high-voltage electrostatic field for treatment at 4.0 KV / cm for 20 min; the fish meat treated in the high-voltage electrostatic field was individually vacuum-packaged and stored in a 4°C refrigerator (storage time was 0-10 days), and then sampled and baked for testing at 200°C for 10 min.

[0040] Example 2

[0041] A method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat comprises the following steps:

[0042] (1) Fish slaughtering and cleaning: The fish is bled and slaughtered, rinsed and soaked in clean water for 30 minutes, skinned and boned, cut into fish pieces of uniform size, and soaked and rinsed in deionized water to obtain the shaped and cleaned fish meat;

[0043] (2) High-voltage electrostatic field and lotus pod proanthocyanidins were used to treat fish meat: 1 mg / mL lotus pod proanthocyanidins were added to the trimmed and cleaned fish meat and marinated at 4°C for 2 h; the marinated fish meat was placed in a high-voltage electrostatic field for treatment at 5.0 KV / cm for 20 min; the fish meat treated in the high-voltage electrostatic field was individually vacuum-packed and stored in a 4°C refrigerator (storage time was 0-10 days), and then sampled and baked for testing at 200°C for 10 min.

[0044] Example 3

[0045] A method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat comprises the following steps:

[0046] (1) Fish slaughtering and cleaning: The fish is bled and slaughtered, rinsed and soaked in clean water for 30 minutes, skinned and boned, cut into fish pieces of uniform size, and soaked and rinsed in deionized water to obtain the shaped and cleaned fish meat;

[0047] (2) High-voltage electrostatic field and lotus pod proanthocyanidins were used to treat fish meat: 1 mg / mL lotus pod proanthocyanidins were added to the trimmed and cleaned fish meat and marinated at 4°C for 2 h; the marinated fish meat was placed in a high-voltage electrostatic field for treatment at 6.0 KV / cm for 20 min; the fish meat treated in the high-voltage electrostatic field was individually vacuum-packaged and stored in a 4°C refrigerator (storage time was 0-10 days), and then sampled and baked for testing at 200°C for 10 min.

[0048] Example 4

[0049] A method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat comprises the following steps:

[0050] (1) Fish slaughtering and cleaning: The fish is bled and slaughtered, rinsed and soaked in clean water for 30 minutes, skinned and boned, cut into fish pieces of uniform size, and soaked and rinsed in deionized water to obtain the shaped and cleaned fish meat;

[0051] (2) High-voltage electrostatic field synergistically treated fish meat with lotus pod proanthocyanidins: 1 mg / mL lotus pod proanthocyanidins was added to the trimmed and cleaned fish meat and marinated at 4°C for 2 h; the marinated fish meat was placed in a high-voltage electrostatic field at 7.0 KV / cm for 20 min. The treated fish meat was individually vacuum-packed and stored in a 4°C refrigerator (storage time was 0-10 days). After sampling, it was baked and tested at 200°C for 10 min.

[0052] Example 5

[0053] A method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat comprises the following steps:

[0054] (1) Fish slaughtering and cleaning: The fish is bled and slaughtered, rinsed and soaked in clean water for 30 minutes, skinned and boned, cut into fish pieces of uniform size, and soaked and rinsed in deionized water to obtain the shaped and cleaned fish meat;

[0055] (2) High-voltage electrostatic field and lotus pod proanthocyanidins were used to treat fish meat: 0.5 mg / mL lotus pod proanthocyanidins were added to the trimmed and cleaned fish meat and marinated at 4°C for 2 h; the marinated fish meat was placed in a high-voltage electrostatic field for treatment at 6.0 KV / cm for 20 min; the fish meat treated in the high-voltage electrostatic field was individually vacuum-packed and stored in a 4°C refrigerator (storage time was 0-10 days), and then sampled and baked for testing at 200°C for 10 min.

[0056] Example 6

[0057] A method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat comprises the following steps:

[0058] (1) Fish slaughtering and cleaning: The fish is bled and slaughtered, rinsed and soaked in clean water for 30 minutes, skinned and boned, cut into fish pieces of uniform size, and soaked and rinsed in deionized water to obtain the shaped and cleaned fish meat;

[0059] (2) High-voltage electrostatic field and lotus pod proanthocyanidins were used to treat fish meat: 2.5 mg / mL lotus pod proanthocyanidins were added to the trimmed and cleaned fish meat and marinated at 4°C for 2 h; the marinated fish meat was placed in a high-voltage electrostatic field for treatment at 6.0 KV / cm for 20 min; the fish meat treated in the high-voltage electrostatic field was individually vacuum-packed and stored in a 4°C refrigerator (storage time was 0-10 days), and then sampled and baked for testing at 200°C for 10 min.

[0060] Example 7

[0061] A method for reducing heterocyclic amines and glycosylation end products in pre-prepared fish meat comprises the following steps:

[0062] (1) Fish slaughtering and cleaning: The fish is bled and slaughtered, rinsed and soaked in clean water for 30 minutes, skinned and boned, cut into fish pieces of uniform size, and soaked and rinsed in deionized water to obtain the shaped and cleaned fish meat;

[0063] (2) High-voltage electrostatic field and lotus pod proanthocyanidins were used to treat fish meat: 1.5 mg / mL lotus pod proanthocyanidins were added to the trimmed and cleaned fish meat and marinated at 4°C for 2 h; the marinated fish meat was placed in a high-voltage electrostatic field for treatment at 6.0 KV / cm for 20 min; the fish meat treated in the high-voltage electrostatic field was individually vacuum-packed and stored in a 4°C refrigerator (storage time was 0-10 days), and then sampled and baked for testing at 200°C for 10 min.

[0064] Table 1 Changes in HAAs content of roasted fish meat at different storage times of the present invention

[0065]

[0066] Result analysis:

[0067] Figure 1 The pH value is one of the factors affecting the formation of HAAs and AGEs. Under the conditions of Example 3, as the storage time prolonged, the pH values ​​of the different treatment groups showed a trend of first decreasing and then increasing. In the early stage of storage, the pH of the experimental group decreased more slowly than that of the CK group, and the decrease was smaller. In the late stage of storage, the pH of the experimental group increased more slowly than that of the CK group, which may have reduced the formation of HAAs and AGEs.

[0068] Figure 2 , Figure 3 Reducing sugar is one of the precursors of HAAs and AGEs. Under the conditions of Example 3, Figure 3 The glucose content of meat products after heating is higher Figure 3 Raw meat is significantly reduced. The reduction in glucose content before and after heating may be due to the Maillard reaction of glucose and amino acids and the degradation of glucose during heating. High-voltage electrostatic field and lotus pod proanthocyanidins (L+T) can slow down the reduction of glucose to a certain extent. Figure 3 As shown, overall, the synergistic treatment group in the pre-cooked fish meat had the highest glucose content, which inhibited the reaction of precursor substances to a certain extent, thereby achieving the effect of inhibiting the formation of HAAs and AGEs.

[0069] Creatine and creatinine play a key role in the formation of HAAs. Figure 4-7 As shown, under the conditions of Example 3, Figure 7The creatine content was significantly reduced after baking. This may be due to the conversion of creatine into creatinine during baking, and part of the creatinine produced further participated in the formation of the aminoimidazole part in the molecular structure of IQ and IQx HAs. High-voltage electrostatic field and lotus pod proanthocyanidins inhibited the conversion of creatine into creatinine in pre-cooked fish meat to a certain extent, and inhibited the formation of HAAs by inhibiting the conversion of precursor substances and reducing the reaction precursor substances. Figure 5 The creatinine content increased significantly after the fish was grilled, and the creatinine content in the group treated with high-voltage electrostatic field combined with lotus pod proanthocyanidins was the lowest. This is because it inhibited the conversion of creatine into creatinine.

[0070] CEL is one of the representative substances of the terminal products in the late glycosylation. Under the conditions of Example 3, the effects of high-voltage electrostatic field and lotus seed pod proanthocyanidins on the generation of CEL are shown in the following figure. Figure 8 As shown in the data, compared with the blank control group, both high-voltage electrostatic field and lotus pod proanthocyanidin treatments had a certain effect on inhibiting CEL. The high-voltage electrostatic field combined with lotus pod proanthocyanidin had the strongest inhibitory effect on the formation of CEL. This may be because the high-voltage electrostatic field combined with lotus pod proanthocyanidin can inhibit the increase in the total number of colonies and reduce the degree of oxidation of proteins and lipids during storage. Lotus pod proanthocyanidin also has good antioxidant capacity, thereby indirectly inhibiting the increase of CEL.

[0071] Five HAAs in pre-prepared fish meat were measured. According to the data analysis in Table 1, the high-voltage electrostatic field and lotus pod proanthocyanidin treatment had no obvious inhibitory effect on MeIQ in HAAs, but had a certain inhibitory effect on PhIP and IQ, and a significant inhibitory effect on Norharman. Among them, the high-voltage electrostatic field combined with lotus pod proanthocyanidin treatment had the best effect. Due to the action of the high-voltage electrostatic field and lotus pod proanthocyanidin, the reducing sugar content involved in the Maillard reaction and Strecker degradation and the inhibition of creatine conversion to creatinine were reduced. Lotus pod proanthocyanidin is rich in antioxidant components, which can remove pyridine and pyrazine free radicals produced in the Maillard reaction, thereby blocking the formation of HAAs. It may also combine with the intermediates that form HAAs to form addition products, thereby reducing the generation of HAAs.

[0072] In summary, adding 1 mg / mL lotus pod proanthocyanidins at 4°C for 2 hours and then placing the marinated fish in a 6.0KV high-voltage electrostatic field for 20 minutes can inhibit the protein and lipid oxidation reaction during the storage of fish to a certain extent, and inhibit the participation of precursor substances in the reaction, thereby reducing the continuous accumulation of AGEs and HAAs during the storage of fish and the generation of HAAs and AGEs during subsequent processing. The high-voltage electrostatic field combined with lotus pod proanthocyanidins treatment has a better effect on inhibiting the generation of HAAs and AGEs than the single treatment group.

[0073] The above is only the preferred embodiment 3 of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat, characterized in that The steps include: Step (1) slaughtering and cleaning the fish: bleeding and slaughtering the fish, rinsing and soaking the fish with clean water, skinning and deboning the fish, cutting the fish into pieces, and soaking and rinsing the pieces with deionized water to obtain the shaped and cleaned fish; Step (2) high-voltage electrostatic field and lotus pod proanthocyanidin are used to treat fish meat: the fish meat that has been trimmed and cleaned is marinated with lotus pod proanthocyanidin; the marinated fish meat is placed in a high-voltage electrostatic field for treatment; the fish meat that has been treated in the high-voltage electrostatic field is vacuum-packed and stored in a 4°C refrigerator.

2. The method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat according to claim 1, characterized in that: In step (1), the rinsing and soaking time with clean water is 30 minutes.

3. The method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat according to claim 1, characterized in that: In step (2), the concentration of lotus pod proanthocyanidins is 0.5 mg / mL-2.5 mg / mL.

4. The method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat according to claim 3, characterized in that: The concentration of proanthocyanidins in the lotus pod is 1 mg / mL.

5. The method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat according to claim 1, characterized in that: In step (2), the pickling conditions are 4° C. and 2 h.

6. The method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat according to claim 1, characterized in that: In step (2), the high voltage electrostatic field treatment condition is 4.0-7.0 KV / cm, and the action time is 20 min.

7. The method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat according to claim 6, characterized in that: The high voltage electrostatic field treatment condition is 6.0 KV / cm, and the action time is 20 min.

8. The method for reducing heterocyclic amines and glycosylation end products in pre-cooked fish meat according to claim 1, characterized in that: In step (2), the fish meat is stored at 4° C. for 0-10 days.

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