A meat processing method for reducing the content of free heterocyclic amines

Abstract

The present invention belongs to the technical field of food processing, and particularly relates to a meat processing method for reducing the content of free heterocyclic amines. The meat processing method includes the following steps: providing fresh meat and amino acids, where the amino acids are a mixture of cysteine and proline; processing the fresh meat into minced meat, adding the amino acids, stirring evenly and then pressing into shape to obtain meat patties; baking the meat patties to obtain baked meat patties with a low content of free heterocyclic amines. The method of the present invention can effectively reduce the content of heterocyclic amines in roasted beef patties, making roasted meat patty foods safer and more reassuring to consume. At the same time, it can also be applied to industrial production; the added amino acids are all natural nutritional components present in food raw materials, having advantages such as safety, low cost, and high standardization degree.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and relates to a method for processing meat to reduce the content of free heterocyclic amines. Background Art

[0002] Heterocyclic amines are a large class of carcinogenic and mutagenic compounds generated during the thermal processing of food raw materials rich in animal-derived proteins such as meat and fish. Among them, IQ is classified as a Group 2A carcinogen by the International Agency for Research on Cancer, and a variety of heterocyclic amines such as MeIQ, PhIP, AαC, MeAαC, and Glu-P-1 are also classified as Group 2B carcinogens. A large number of studies have shown that free heterocyclic amines can produce carcinogenic and mutagenic toxicity by covalently binding to DNA. Long-term intake of foods with a high content of free heterocyclic amines will endanger human health and increase the risk of various cancers such as esophageal cancer and gastric cancer.

[0003] At present, the reduction of free heterocyclic amines is mainly based on the research of existing formation pathways, such as the inhibition of quinoline and quinoxaline heterocyclic amines targeting free radicals, and the inhibition of PhIP targeting phenylacetaldehyde. However, since these target pathways are not the only pathways for the formation of corresponding types of heterocyclic amines, the methods targeting them may not be able to effectively inhibit the formation of these heterocyclic amines, or it is difficult to do so. They also cannot block or inhibit the formation of other types of heterocyclic amines, let alone eliminate the heterocyclic amines that have already been formed in the system, resulting in a large amount of heterocyclic amines still remaining in the system.

[0004] Therefore, it is necessary to find other common formation pathways of heterocyclic amines and develop corresponding inhibition strategies to effectively reduce the content of heterocyclic amines in the food system, which is particularly important for the quality and safety control of cooked meat products. Summary of the Invention

[0005] The present invention aims to solve the above problems and provides a method for processing meat to reduce the content of free heterocyclic amines, which is based on reducing the content of free heterocyclic amines by compounding non-precursor amino acids.

[0006] According to the technical solution of the present invention, the method for processing meat to reduce the content of free heterocyclic amines includes the following steps

[0007] S1: Provide fresh meat and amino acids, and the amino acids are composed of a mixture of cysteine and proline;

[0008] S2: Process the fresh meat into minced meat, add the amino acids, stir well and press into shape to obtain meat patties;

[0009] S3: Bake the meat patties to obtain baked meat patties with a low content of bound heterocyclic amines.

[0010] Through a large number of experiments, the present invention discovers that cysteine and proline are effective scavengers of methylglyoxal and glyoxal respectively. When combined and used as additives in meat processing, they can efficiently scavenge heterocyclic amine intermediates such as methylglyoxal and glyoxal in grilled beef patties, thereby significantly reducing the content of free heterocyclic amines in grilled patties.

[0011] Furthermore, the fresh meat is fresh beef, specifically, it can be fresh beef tenderloin, etc.

[0012] Furthermore, among the amino acids, the mass ratio of cysteine to proline is 1 - 4:1 - 4; for example, it can be 1:1, 3:1, 4:1, 1:3, 1:4, or a range value formed by any two ratios.

[0013] Furthermore, in step S2, the addition amount of the amino acids is 0.04 - 0.06% of the mass of the meat patties.

[0014] Furthermore, in step S2, the fresh meat is processed into minced meat by a meat grinder.

[0015] Furthermore, in step S2, the thickness of the meat patties is 1 - 2 cm, and the weight of a single meat patty is 70 - 90 g.

[0016] Specifically, the minced meat added with amino acids can be pressed into meat patties with a thickness of 1 - 2 cm, a diameter of about 10 cm, and a weight of 70 - 90 g.

[0017] Furthermore, in step S3, the baking is carried out in an oven.

[0018] Furthermore, in step S3, the baking temperature is 220 - 230 °C, preferably 225 °C.

[0019] Furthermore, in step S3, the baking time is 16 - 24 min; among them, the baking time for one side is 8 - 12 min.

[0020] The technical solution of the present invention has the following advantages compared with the prior art:

[0021] (1) In the method of the present invention, the cysteine - proline combination is adopted. Compared with adding these two amino acids separately, it can efficiently scavenge heterocyclic amine intermediates such as methylglyoxal and glyoxal in grilled beef patties, thereby significantly reducing the content of heterocyclic amines in grilled beef patties, making the cooked meat products safer to eat, and the method has low cost and is applicable to large - scale industrial production;

[0022] (2) While reducing the content of free heterocyclic amines, the method of the present invention can also ensure that the quality characteristics of grilled beef patties are not affected;

[0023] (3) The cysteine and proline added in the method of the present invention are both natural nutritional components in food raw materials, with advantages such as safety, low cost, and high standardization, fully meeting the development trend of natural, green, and healthy. Detailed implementation manners

[0024] The present invention will be further described below in conjunction with specific embodiments, so that those skilled in the art can better understand the present invention and be able to implement it, but the specific embodiments cited do not limit the present invention.

[0025] Taking beef as an example, the present invention provides a beef processing method for reducing the content of free heterocyclic amines, including the following steps.

[0026] S1: Provide fresh beef and amino acids, wherein the amino acids are composed of cysteine and proline mixed in a mass ratio of 1-4:1-4;

[0027] S2: Make the fresh beef into minced beef through a meat grinder, add amino acids, stir well to make them evenly distributed and better play their roles; after stirring evenly, press and form to obtain a meat patty with a thickness of 1.5-2.5 cm, a diameter of about 10 cm, and a weight of 70-90 g; wherein, the addition amount of amino acids is 0.04-0.06% of the mass of the meat patty;

[0028] S3: Put the above-prepared beef patty into an oven for baking, the baking temperature is 220-230 °C, and the time is 16-24 min, wherein the single-sided baking time is 8-12 min.

[0029] Example 1

[0030] Make the fresh beef into minced beef through a meat grinder, add the cysteine-proline combination to the minced beef, and use a meat patty machine to make a meat patty with a diameter of 10 cm, a thickness of 1 cm, and a weight of about 80 g. The addition amount of the cysteine-proline combination accounts for 0.05% of the weight of the beef patty, and the corresponding mass ratio is 1:1; put the meat patty in an oven and bake it at 225 °C for 20 min, 10 min for each side.

[0031] Example 2

[0032] Make the fresh beef into minced beef through a meat grinder, add the cysteine-proline combination to the minced beef, and use a meat patty machine to make a meat patty with a diameter of 10 cm, a thickness of 1 cm, and a weight of about 80 g. The addition amount of the cysteine-proline combination accounts for 0.05% of the weight of the beef patty, and the corresponding mass ratio is 1:3; put the meat patty in an oven and bake it at 225 °C for 20 min, 10 min for each side.

[0033] Example 3

[0034] Fresh beef was made into minced meat using a meat grinder, and a cysteine-proline combination was added to the minced beef. A meat patty with a diameter of 10 cm, a thickness of 1 cm, and a weight of about 80 g was made using a meat patty machine. The addition amount of the cysteine-proline combination accounted for 0.05% of the weight of the beef patty, and the corresponding mass ratio was 1:4. The meat patty was placed in an oven and baked at 225 °C for 20 min, 10 min for each side.

[0035] Example 4

[0036] Fresh beef was made into minced meat using a meat grinder, and a cysteine-proline combination was added to the minced beef. A meat patty with a diameter of 10 cm, a thickness of 1 cm, and a weight of about 80 g was made using a meat patty machine. The addition amount of the cysteine-proline combination accounted for 0.05% of the weight of the beef patty, and the corresponding mass ratio was 3:1. The meat patty was placed in an oven and baked at 225 °C for 20 min, 10 min for each side.

[0037] Example 5

[0038] Fresh beef was made into minced meat using a meat grinder, and a cysteine-proline combination was added to the minced beef. A meat patty with a diameter of 10 cm, a thickness of 1 cm, and a weight of about 80 g was made using a meat patty machine. The addition amount of the cysteine-proline combination accounted for 0.05% of the weight of the beef patty, and the corresponding mass ratio was 4:1. The meat patty was placed in an oven and baked at 225 °C for 20 min, 10 min for each side.

[0039] Comparative Example 1

[0040] Fresh beef was made into minced meat using a meat grinder, and cysteine was added to the minced beef. A meat patty with a diameter of 10 cm, a thickness of 1 cm, and a weight of about 80 g was made using a meat patty machine. The addition amount of cysteine accounted for 0.05% of the weight of the beef patty. The meat patty was placed in an oven and baked at 225 °C for 20 min, 10 min for each side.

[0041] Comparative Example 2

[0042] Fresh beef was made into minced meat using a meat grinder, and cysteine was added to the minced beef. A meat patty with a diameter of 10 cm, a thickness of 1 cm, and a weight of about 80 g was made using a meat patty machine. The addition amount of cysteine accounted for 0.1% of the weight of the beef patty. The meat patty was placed in an oven and baked at 225 °C for 20 min, 10 min for each side.

[0043] Comparative Example 3

[0044] Fresh beef was made into minced meat with a meat grinder. Proline was added to the minced beef, and then made into a meat patty with a patty machine. The meat patty had a diameter of 10 cm, a thickness of 1 cm, and weighed about 80 g. The addition amount of proline accounted for 0.05% of the weight of the beef patty. The meat patty was placed in an oven and baked at 225 °C for 20 min, 10 min for each side.

[0045] Comparative Example 4

[0046] Fresh beef was made into minced meat with a meat grinder. Proline was added to the minced beef, and then made into a meat patty with a patty machine. The meat patty had a diameter of 10 cm, a thickness of 1 cm, and weighed about 80 g. The addition amount of proline accounted for 0.5% of the weight of the beef patty. The meat patty was placed in an oven and baked at 225 °C for 20 min, 10 min for each side.

[0047] Result analysis

[0048] The contents (ng / g) of free heterocyclic amines in the blank beef patties, the roasted beef patties in Examples 1 - 5 and Comparative Examples 1 - 4 were detected, and the texture properties of the blank beef patties and Examples 1 - 3 were compared. The free heterocyclic amines included free 2 - amino - 1 - methyl - 6 - phenyl - imidazo[4,5 - b]pyridine (PhIP), amino - quinoxaline heterocyclic amines (MeIQx) and free quinoxaline - type heterocyclic amines (4,8 - DiMeIQx and IQx).

[0049] 1. The detection method of free heterocyclic amines is as follows:

[0050] The beef patties baked in the above Examples 1-5 and Comparative Examples 1-4 were respectively crushed with a pulverizer. 4 g of beef patty powder was accurately weighed into a homogenization test tube, 30 mL of 1 mol / L NaOH solution was added, and homogenized for 1 min using an AH-30 automatic homogenizer. The meat paste was transferred to a 200 mL beaker containing 14 g of diatomaceous earth, 50 mL of ethyl acetate was added and stirred evenly, ultrasonic extraction was carried out for 30 min, followed by vacuum filtration. The obtained extract was collected, and the extraction was repeated twice to ensure complete extraction of free heterocyclic amines, and the ethyl acetate layers were combined. The obtained free heterocyclic amine extract was blown to about 20 mL with nitrogen at 50 °C, and 100 μL of 2 mol / L HCl solution was added to neutralize the residual NaOH. An MCX solid-phase extraction column was used to enrich and purify the heterocyclic amines in the sample. Solid-phase extraction: First, the MCX column was activated with 6 mL of chromatographic-grade methanol, 6 mL of ultrapure water, and 6 mL of ethyl acetate respectively according to the operation instructions of the solid-phase extraction column, with a flow rate of 1.0 mL / min; then the ethyl acetate extract was loaded at a flow rate of 0.6 mL / min. Subsequently, the column was rinsed with 6 mL of 0.1 M HCl and 6 mL of methanol (1 mL / min) in sequence. Finally, the heterocyclic amines retained in the column were eluted with methanol-ammonia solution (19:1, v / v) (0.5 mL / min) to obtain 6 mL of eluate. The eluate was dried with nitrogen, redissolved with 300 μL of methanol, and filtered through a 0.22 μm needle filter before UPLC-MS / MS analysis.

[0051] Liquid phase conditions: The chromatographic column was a Waters AcquityUPLC BEH C 18 chromatographic column (2.1 mm × 100 mm, 1.7 μm), the column temperature was set at 45 °C; mobile phases A (100% acetonitrile) and B (0.1% formic acid); gradient elution conditions: 0-2 min, 2% A; 2-12 min, 2%-20% A; 12-14 min, 20%-100% A; 14-17 min, 100%-2% A; 17-20 min, 2% A. The flow rate was 0.3 mL / min, and the injection volume was 2 μL. Mass spectrometry conditions: Electrospray positive ion mode (ESI + ); Detection method: Multiple reaction monitoring mode (MRM); Ion source temperature, 100 °C; Desolvation gas (nitrogen) temperature, 400 °C; Capillary voltage, 3.50 kV; Cone gas (nitrogen) flow rate, 50 L / h; Desolvation gas flow rate, 700 L / h; Pressure inside the collision cell, 3.15×10 -3 mbar; Collision gas (argon) flow rate, 0.15 mL / min.

[0052] The test results are shown in Table 1.

[0053] Table 1

[0054]

[0055]

[0056] Note: The content of free heterocyclic amines in each condition is three replicates, and the results are expressed as mean ± standard deviation; the inhibition rate of free heterocyclic amines after adding the cysteine-proline combination of the present invention to the relative blank grilled beef patties is shown in parentheses.

[0057] As can be seen from the table, the cysteine-proline combination in the present invention has a significant inhibitory effect on free heterocyclic amines with strong carcinogenicity. The stable and significant inhibitory effect achieved by the cysteine-proline combination of the present invention lies in its synchronous inhibition of multiple heterocyclic amines at the following two points: First, aminoimidazoazaarenes can be generated through a free radical pathway, while cysteine and proline have the functions of scavenging free radicals and antioxidant; Second, due to the presence of active amino groups and sulfhydryl groups, cysteine and proline can capture aldehyde intermediates of heterocyclic amines by forming adducts, thereby inhibiting the generation of multiple free heterocyclic amines.

[0058] The inhibitory effects of Comparative Example 1 and Comparative Example 3 on free heterocyclic amines are general, and the inhibitory effects are not stable with the increase of the addition amount. In Comparative Example 2, it has a promoting effect on the generation of a specific type of heterocyclic amine (PhIP). Therefore, the outstanding inhibitory effect obtained in the examples of the present invention has stability, which may be that the cysteine-proline combination can react with phenylacetaldehyde, pyruvaldehyde and glyoxal synchronously compared with adding single amino acids, thereby more efficiently scavenging the intermediates of these heterocyclic amines and improving the inhibitory effect.

[0059] 2. The texture measurement method of grilled beef patties is as follows:

[0060] Cut the beef patties into 1 cm³ cubes and conduct a double-cycle compression test. Measure hardness, cohesiveness, chewiness and elasticity. Texture measurement conditions: pre-test speed is 1.0 mm / s, test speed is 2.0 mm / s, post-test speed is 2.0 mm / s, strain is 75%, trigger type is automatic, and trigger force is 5.0 g.

[0061] The test results are shown in Table 2:

[0062] Table 2

[0063]

[0064]

[0065] By comparing the hardness, cohesiveness, chewiness, and elasticity of Comparative Examples 1 to 3 and the blank beef patties, it was found that adding amino acids did not affect the texture properties of the beef patties. This indicates that the compound amino acids added in the present invention do not reduce the quality characteristics while reducing free heterocyclic amines.

[0066] Obviously, the above examples are merely illustrations for clear explanation and are not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to exhaustively list all implementation manners here. And the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims

1. A meat processing method for reducing the content of free heterocyclic amines, characterized in that, Comprising the following steps, S1: Provide fresh meat and amino acids, where the amino acids are specifically a mixture of cysteine and proline; in the amino acids, the mass ratio of cysteine to proline is 1:3 - 4; S2: Process the fresh meat into minced meat, add the amino acids, stir well and press into shape to obtain meat patties; the addition amount of amino acids is 0.04 - 0.06% of the mass of the meat patties; S3: Bake the meat patties to obtain baked meat patties with a low content of bound heterocyclic amines.

2. The meat processing method according to claim 1, characterized in that, The fresh meat is fresh beef.

3. The meat processing method according to claim 1, characterized in that, In step S2, the fresh meat is processed into minced meat by a meat grinder.

4. The meat processing method according to claim 1, characterized in that, In step S2, the thickness of the meat patty is 1 - 2 cm.

5. The meat processing method according to claim 1, characterized in that, In step S2, the weight of a single meat patty is 70 - 90 g.

6. The meat processing method according to claim 1, wherein In step S3, the baking is carried out in an oven.

7. The meat processing method according to claim 1, characterized in that, In step S3, the baking temperature is 220 - 230 °C.

8. The meat processing method according to claim 1 or 7, characterized in that, In step S3, the baking time is 16 - 24 min; among them, the single-sided baking time is 8 - 12 min.

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