A method for reducing the content of heterocyclic amines and advanced glycation end products in barbecued meat products using plasma-activated water pretreatment

Abstract

The application discloses a method for reducing the content of heterocyclic amines and advanced glycation end products in grilled meat products by using plasma-activated water pretreatment. The method mainly comprises the following steps: treating distilled water by using cold plasma to prepare plasma-activated water; soaking raw meat in the plasma-activated water for pretreatment; grinding the soaked raw meat into meat patties, and then performing high-temperature grilling to obtain grilled meat products. The raw meat is pretreated by using plasma-activated water, and then high-temperature grilling is performed, so that the content of heterocyclic amines and advanced glycation end products in the grilled meat products is reduced, the grilled meat products are safer to eat, the method is simple to operate and low in cost, the method can be integrated into common steps (such as cleaning and marinating) of meat product processing, and the method can be applied to factory production; meanwhile, the sensory quality of the grilled meat products is not affected; and the method completely conforms to the development trend of natural, green and healthy.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing technology, and particularly relates to a method for reducing the content of heterocyclic aromatic amines and advanced glycation end products in barbecue meat products by using plasma-activated water for pretreatment. BACKGROUND

[0002] Barbecue meat products are meat products processed by using traditional high-temperature heating methods such as barbecue, baking, traditional oven cooking, etc. Because of its unique roasted and smoked flavor, barbecue meat products have a solid consumer base. With the increase of work pressure and the acceleration of life rhythm, eating barbecue meat products has become a way for people of all ages to relax and relax. However, many research reports show that meat products (beef, pork, chicken, mutton, etc.) will produce a large amount of heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) during high-temperature heating. Heterocyclic aromatic amines have multiple mutagenic and carcinogenic effects, which can increase the risk of diseases such as colorectal cancer, lung cancer, liver cancer, skin cancer and breast cancer. Advanced glycation end products have been shown to be related to health problems such as diabetes and its complications, cardiovascular disease, Alzheimer's disease and aging. Therefore, exploring an effective method to reduce the content of heterocyclic aromatic amines and advanced glycation end products in barbecue meat products is of great significance to improve the quality of life and alleviate the medical burden.

[0003] Cold plasma (CP) is a gas with low temperature, partial ionization, rich in active oxygen species and active nitrogen species, which is generated by introducing electrical energy to the gas at atmospheric pressure and ambient temperature. Plasma activated water (PAW) is a solution prepared by generating plasma discharge on the surface of water or directly in water using a cold plasma system. Due to the transient nature of active species, both cold plasma treatment and plasma activated water treatment have the advantages of being green, environmentally friendly and without chemical residues. Cold plasma treatment and plasma activated water treatment are both considered as new methods to reduce the generation of harmful substances in food during thermal processing. Hui et al. (2023) used cold plasma for beef auxiliary curing and found that cold plasma pretreatment had no inhibitory effect on heterocyclic amines in superheated steam roasted meat, had a slight inhibitory effect on Norharman in charcoal roasted meat, and had no inhibitory effect on other heterocyclic amines (Hui, T., Fang, Z. F., Ma, Q. L., Hamid, N., & Li, Y. L. (2023). Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam. Meat Science, 196, 109046. doi: 10.1016 / j.meatsci.2022.109046). This may be caused by the adverse effects of electric field, charged particles, ultraviolet light and electrons on food during the cold plasma pretreatment process. Moreover, the effect of cold plasma pretreatment on the content of advanced glycation end products in roasted meat products is not clear. SUMMARY

[0004] The present application aims to solve the above problems and provide a method for reducing the content of heterocyclic amines and advanced glycation end products in roasted meat products by using plasma activated water pretreatment.

[0005] According to the technical scheme of the present application, the method for reducing the content of heterocyclic amines and advanced glycation end products in roasted meat products by using plasma activated water pretreatment comprises the following steps,

[0006] S1: distill water is treated by cold plasma under the condition that the output power is 40-80 W for 1-5 min to obtain plasma activated water;

[0007] S2: soaking fresh raw meat in the plasma-activated water for pretreatment before grilling; soaking the plasma-activated water obtained in step S1 with fresh raw meat at a mass ratio of 4-6:1 (g:g), the soaking temperature being 10-30 DEG C, and the soaking time being 5-20 min, to obtain raw meat pretreated by the plasma-activated water;

[0008] S3: forming the raw meat pretreated by the plasma-activated water into a meat paste through a meat grinder, pouring into a mold for compression molding to obtain a meat patty, and placing into an oven for grilling.

[0009] Further, in the step S1, the pH of the plasma-activated water is 2.27-3.81, the oxidation-reduction potential is 399.50-556.87 mV, and the conductivity is 211.80-580.76 muS / cm.

[0010] Further, in the step S2, the thickness of the raw meat is 0.5-5 cm.

[0011] Further, in the step S3, the grilling temperature is 220-230 DEG C, and the time is 16-24 min, wherein the time for single-side grilling is 8-12 min.

[0012] The beneficial technical effects of the present application are embodied in the following aspects:

[0013] (1) The method for reducing the contents of heterocyclic amines and advanced glycation end products in grilled meat products by pretreatment with plasma-activated water can effectively and substantially reduce the contents of heterocyclic amines and advanced glycation end products in grilled meat products, making the grilled meat products safer for eating, and the method is simple in operation and low in cost, can be integrated into common steps of meat product processing (such as cleaning and pickling), and can be applied to factory production.

[0014] (2) The method for reducing the contents of heterocyclic amines and advanced glycation end products in grilled meat products by pretreatment with plasma-activated water can reduce the contents of heterocyclic amines and advanced glycation end products in grilled meat products, and can also ensure that the sensory quality of the grilled meat products is not affected.

[0015] (3) The method for reducing the contents of heterocyclic amines and advanced glycation end products in grilled meat products by pretreatment with plasma-activated water completely conforms to the development trend of natural, green and healthy. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 It is a comparison chart of DPPH free radical scavenging capacity of raw meat of the comparative examples and the examples;

[0017] Figure 2 It is a comparison chart of electron spin resonance spectrum of grilled meat of the comparative examples and the examples. Detailed Implementation

[0018] The present invention will be further described below with reference to specific embodiments, so that those skilled in the art can better understand and implement the present invention, but the embodiments are not intended to limit the present invention. In the following embodiments and comparative examples, the detection methods and conditions are as follows:

[0019] (1) Determination of heterocyclic amines

[0020] The roasted beef patties were pulverized using a grinder and freeze-dried. 2g of beef powder was accurately weighed and added to 30mL of 1mol / L sodium hydroxide solution. The mixture was homogenized and centrifuged at 10000 rpm for 10 min, and the supernatant was collected. 1mL of 2mol / L hydrochloric acid was added to the supernatant. The resulting supernatant was the free heterocyclic amine extract, used for solid-phase extraction. The remaining solid from the extraction of free heterocyclic amines was packed into a pressure-resistant bottle, and then 15mL of 6mol / L hydrochloric acid was added. The mixture was hydrolyzed at 110℃ for 24 hours. The hydrolysate was filtered, and the resulting clear liquid was the bound heterocyclic amine extract. 7.5mL of the hydrolysate was diluted to 30mL for solid-phase extraction. A PCX (3mL / 60mg) solid-phase extraction column was activated with 6mL each of methanol, water, and 0.1mol / L hydrochloric acid. After loading the sample, the column was washed with 6mL of 0.1mol / L hydrochloric acid and methanol, and then eluted with 6mL of 5% ammonia-methanol solution. After drying the eluent, the sample was reconstituted in 200 μL of methanol. After centrifugation at 10,000 rpm for 10 min, the supernatant was collected and the heterocyclic amines contained therein were determined using a Waters UPLC-TQD ultra-high performance liquid chromatography-tandem quadrupole mass spectrometer.

[0021] The conditions for ultra-high performance liquid chromatography-tandem quadrupole mass spectrometry were as follows: Chromatographic conditions: UPLC BEHC18 (100 mm × 2.1 mm, 1.7 μm) column; column temperature: 45 ℃; mobile phase: A: 100% acetonitrile, B: 0.1% formic acid water; elution gradient: 0–0.1 min 4% A, 0.1–18 min 40% A, 18–20 min 70% A; 20–22 min 100% A; 22–22.1 min 4% A; flow rate: 0.3 mL / min; sample chamber temperature: 4 ℃; column temperature: 45 ℃; injection volume: 5 μL. Mass spectrometry conditions: Electrospray ionization (ESI) source, positive ion mode; multiple reaction monitoring mode selected; ion source temperature: 110℃; desolvation gas temperature: 400℃; desolvation gas flow rate (nitrogen): 700 L / h; capillary voltage: 3.5 kV; cone gas flow rate (nitrogen): 50 L / h; collision gas flow rate (argon): 0.13 mL / min; scan range: 2–2000 Da.

[0022] (2) Determination of advanced glycation end products

[0023] Accurately weigh 2 g of beef powder, add 5 mL of n-hexane defatting, centrifuge at 5000 r / min for 10 min, remove the supernatant, and place the defatted sample in a fume hood to naturally evaporate the residual n-hexane. Add 30 mL of 2% trichloroacetic acid solution for homogenization. Centrifuge at 10000 r / min for 10 min, and the supernatant is the free advanced glycation end product extract solution for solid phase extraction. Weigh 100 mg of the remaining solid of the above extracted advanced glycation end product and fill it into a pressure-resistant bottle, add 1.5 mL of 0.2 mol / L borate buffer (pH 9.2), 1 mL of 1 mol / L sodium borohydride solution, add 3 drops of n-octanol defoaming agent, and reduce at 4℃ for 12 hours. Then add 2.5 mL of concentrated hydrochloric acid, and digest at 110℃ for 24 h under nitrogen protection. After digestion, the digestion solution is diluted to 10 mL, and the obtained clear solution is the bound advanced glycation end product extract solution. Use 6 mL of methanol and 6 mL of 0.1 mol / L hydrochloric acid to activate the PCX (3 mL / 60 mg) solid phase extraction column, and after loading, use 6 mL of 0.1 mol / L hydrochloric acid solution and methanol to sequentially perform elution, and then use 6 mL of methanol-ammonia mixed solution (methanol-ammonia water, 95:5, v / v) for elution. Nitrogen is blown to dryness, and 200 μL of water is used for redissolution, 10000 rpm centrifugation for 10 min, and then the supernatant is collected for determination of the advanced glycation end product contained therein by using the UPLC-TQD ultra-high performance liquid chromatography tandem quadrupole mass spectrometer of the United States Waters company.

[0024] The conditions of the ultra-high performance liquid chromatography tandem quadrupole mass spectrometer are as follows: chromatographic conditions: the chromatographic column is ACQUITY UPLC HSS T3 column (2.1 mm x 150 mm, 3.5 μm); the column temperature is 40℃; the mobile phase A is 100% acetonitrile, and the B is 0.1% formic acid; the gradient elution program is: 0-0.1 min, 1% A; 0.1-3 min, 1%-3%; 3-7 min, 3%-100% A; 7-9 min, 100% A; 9-10 min, 100%-1% A, and the flow rate is 0.2 mL / min. Mass spectrometry conditions: the electrospray ion source uses positive ion collection mode; the ion source temperature is 110℃; the desolvation gas temperature is 400℃, the flow rate is 600 L / h, the capillary voltage is 3.55 kV, the argon collision gas flow rate is 0.15 mL / min, the helium collision gas flow rate is 0.15 mL / min, and the helium cone hole gas flow rate is 50 L / h.

[0025] The cold plasma equipment used in the present application is provided by Nanjing Sumen Plasma Technology Co., Ltd., and includes a low-temperature plasma experimental power supply CTP-2000K and a voltage regulator TDGC2-1, and an air atmospheric experimental reactor DBD-50.

[0026] Example 1

[0027] Plasma activated water was obtained by treating distilled water under cold plasma, the output power of cold plasma was 40 W, the cold plasma activation time was 1 min, the pH of the obtained plasma activated water was 3.81, the oxidation-reduction potential was 399.50 mV, and the conductivity was 211.80 μS / cm; fresh beef was cut into beef pieces with a length of 2 cm, a width of 2 cm, and a thickness of 1.5 cm, the plasma activated water and the fresh beef pieces were soaked in a mass ratio of 5:1, the soaking temperature was 25℃, and the soaking time was 20 min, to obtain raw meat pieces pretreated by plasma activated water; the beef pieces were made into meat paste by a meat grinder, poured into a mold to press into meat patties with a thickness of 1.5 cm, a diameter of 6 cm, and a weight of 40 g, and placed in an oven for baking at 225℃ for 20 min, 10 min for each side.

[0028] In this embodiment, the contents of total free heterocyclic amines, total bound heterocyclic amines, total free advanced glycation end products and total bound advanced glycation end products in the obtained meat patties were 15.81±0.69 ng / g, 331.96±13.83 ng / g, 0.13±0.00 μg / g and 5.09±0.28 μg / g, respectively, which were significantly lower than those in the blank meat patties (20.63±0.80 ng / g, 388.6±8.79 ng / g, 0.16±0.01 μg / g and 5.86±0.24 μg / g), and the inhibition rates reached 23.34%, 14.57%, 16.61% and 13.04%, respectively.

[0029] Example 2

[0030] Plasma activated water was obtained by treating distilled water under cold plasma, the output power of cold plasma was 40 W, the cold plasma activation time was 1 min, the pH of the obtained plasma activated water was 3.81, the oxidation-reduction potential was 399.50 mV, and the conductivity was 211.80 μS / cm; fresh beef was cut into beef pieces with a length of 2 cm, a width of 2 cm, and a thickness of 1.5 cm, the plasma activated water and the fresh beef pieces were soaked in a mass ratio of 5:1, the soaking temperature was 25℃, and the soaking time was 20 min, to obtain raw meat pieces pretreated by plasma activated water; the beef pieces were made into meat paste by a meat grinder, poured into a mold to press into meat patties with a thickness of 1.5 cm, a diameter of 6 cm, and a weight of 40 g, and placed in an oven for baking at 225℃ for 20 min, 10 min for each side.

[0031] In this embodiment, the total free heterocyclic amines, total bound heterocyclic amines, total free advanced glycation end products and total bound advanced glycation end products in the obtained meat pie were 13.94±0.58 ng / g, 312.18±14.03 ng / g, 0.12±0.01 μg / g and 4.72±0.15 μg / g, respectively, which were significantly lower than the contents in the blank meat pie (20.63±0.80 ng / g, 388.6±8.79 ng / g, 0.16±0.01 μg / g and 5.86±0.24 μg / g), and the inhibition rates were 32.43%, 19.67%, 24.90% and 19.44%, respectively.

[0032] Example 3

[0033] Plasma-activated water was obtained by treating distilled water under cold plasma, the cold plasma output power was 60 W, the cold plasma activation time was 3 min, the pH of the obtained plasma-activated water was 2.59, the oxidation-reduction potential was 501.88 mV, and the conductivity was 517.07 μS / cm; fresh beef was cut into beef pieces with a length of 2 cm, a width of 2 cm and a thickness of 1.5 cm, the plasma-activated water was soaked with the fresh beef pieces at a mass ratio of 5:1, the soaking temperature was 20℃, and the soaking time was 10 min, to obtain the raw meat pieces pretreated by the plasma-activated water; the beef pieces were made into meat paste by a meat grinder, and were poured into a mold to press into meat pies with a thickness of 1.5 cm, a diameter of 6 cm and a weight of 40 g, which were placed in an oven and baked at 225℃ for 20 min, 10 min for each side.

[0034] In this embodiment, the total free heterocyclic amines, total bound heterocyclic amines, total free advanced glycation end products and total bound advanced glycation end products in the obtained meat pie were 13.94±0.58 ng / g, 312.18±14.03 ng / g, 0.12±0.01 μg / g and 4.72±0.15 μg / g, respectively, which were significantly lower than the contents in the blank meat pie (20.63±0.80 ng / g, 388.6±8.79 ng / g, 0.16±0.01 μg / g and 5.86±0.24 μg / g), and the inhibition rates were 32.43%, 19.67%, 24.90% and 19.44%, respectively.

[0035] Example 4

[0036] The distilled water was treated under cold plasma to obtain plasma-activated water, the cold plasma output power was 80 W, the cold plasma activation time was 5 min, the pH of the obtained plasma-activated water was 2.27, the oxidation-reduction potential was 556.87 mV, and the conductivity was 580.76 μS / cm; the fresh beef was cut into beef pieces with a length of 2 cm, a width of 2 cm, and a thickness of 1.5 cm, the plasma-activated water and the fresh beef pieces were soaked in a mass ratio of 5:1, the soaking temperature was 25°C, and the soaking time was 20 min to obtain the raw meat pieces pretreated by the plasma-activated water; the beef pieces were made into a meat paste by a meat grinder, poured into a mold to press into a meat patty with a thickness of 1.5 cm, a diameter of 6 cm, and a weight of 40 g, and placed in an oven for baking at 225°C for 20 min, 10 min for each side.

[0037] In the embodiment, the contents of total free heterocyclic amines, total bound heterocyclic amines, total free advanced glycation end products, and total bound advanced glycation end products in the obtained meat patty were 10.18±0.22 ng / g, 264.32±15.76 ng / g, 0.10±0.00 μg / g, and 4.04±0.18 μg / g, respectively, which were significantly lower than those in the blank meat patty (20.63±0.80 ng / g, 388.6±8.79 ng / g, 0.16±0.01 μg / g, and 5.86±0.24 μg / g), and the inhibition rates reached 50.66%, 31.98%, 38.95%, and 31.01%, respectively.

[0038] Comparative Example 1

[0039] The distilled water was used instead of the plasma-activated water in Example 1 and Example 4, and the other embodiments were the same. The pH of the distilled water used was 6.83, the oxidation-reduction potential was 323.23 mV, and the conductivity was 87.95 μS / cm. The fresh beef was cut into beef pieces with a length of 2 cm, a width of 2 cm, and a thickness of 1.5 cm, the plasma-activated water and the fresh beef pieces were soaked in a mass ratio of 5:1, the soaking temperature was 25°C, and the soaking time was 20 min to obtain the raw meat pieces pretreated by the plasma-activated water; the beef pieces were made into a meat paste by a meat grinder, poured into a mold to press into a meat patty with a thickness of 1.5 cm, a diameter of 6 cm, and a weight of 40 g, and placed in an oven for baking at 225°C for 20 min, 10 min for each side.

[0040] In the present comparative example, the contents of total free heterocyclic amines, total bound heterocyclic amines, total free advanced glycation end products and total bound advanced glycation end products in the obtained meat patties were 18.84±0.58 ng / g, 369.51±17.11 ng / g, 0.15±0.01 μg / g and 5.55±0.39 μg / g, respectively. Compared with Comparative Example 1, the contents of free heterocyclic amines, bound heterocyclic amines, free advanced glycation end products and bound advanced glycation end products in Example 1 and Example 4 were significantly reduced. Compared with water, plasma-activated water is a solution with unique physicochemical properties, and by using plasma-activated water pretreatment, the contents of free heterocyclic amines, bound heterocyclic amines, free advanced glycation end products and bound advanced glycation end products in the meat patties can be reduced.

[0041] Comparative Example 2

[0042] Fresh beef was cut into pieces with a length of 2 cm, a width of 2 cm and a thickness of 1.5 cm, and the beef pieces were placed in a plastic tray and treated under cold plasma (a device provided by Nanjing Sumen Plasma Technology Co., Ltd.) with an output power of 80 W for 5 min. The beef pieces were ground into a paste using a meat grinder and poured into a mold to press into a patty with a thickness of 1.5 cm, a diameter of 6 cm and a weight of 40 g. The patty was placed in an oven and baked at 225°C for 20 min, 10 min on each side. In the patty obtained in this comparative example, the contents of total free heterocyclic amines, total bound heterocyclic amines, total free advanced glycation end products and total bound advanced glycation end products were 19.22 ± 0.05 ng / g, 362.40 ± 2.29 ng / g, 0.16 ± 0.00 μg / g and 5.72 ± 0.30 μg / g, respectively. Compared with Comparative Example 2, the contents of free heterocyclic amines, bound heterocyclic amines, free advanced glycation end products and bound advanced glycation end products in Examples 1-4 were significantly reduced. Cold plasma is generated by introducing electrical energy into a gas at atmospheric pressure and ambient temperature, resulting in a gas containing a variety of active species, such as ultraviolet photons, excited molecules, positive ions, negative ions, charged particles, active oxygen and active nitrogen species. Plasma-activated water is a solution with unique chemical composition and physicochemical properties prepared by generating plasma discharge on the surface of water or directly in water using a cold plasma system. Compared with cold plasma treatment, plasma-activated water pretreatment can significantly reduce the contents of free heterocyclic amines, bound heterocyclic amines, free advanced glycation end products and bound advanced glycation end products in the baked patty. This is related to the fact that plasma-activated water treatment eliminates the adverse effects of electric fields, charged particles, ultraviolet light and electrons on food during cold plasma treatment, and has a deeper penetration ability in food. In addition, compared with cold plasma treatment, plasma-activated water pretreatment is simple and easy to operate, can be integrated into common steps of food processing (such as cleaning and marinating), and is easy to apply in large-scale production.

[0043] Example 5

[0044] The determination results of Comparative Examples 1-2 and Examples 1-4 were analyzed and arranged, and the specific results are shown in Tables 1-3 below.

[0045] Table 1 Comparison of free heterocyclic amine content in grilled meat products of comparative examples and examples

[0046]

[0047] Note: The free heterocyclic amine content of each condition is three repeats, and the results are expressed as mean ± standard deviation; the inhibition rate of free heterocyclic amines in the blank grilled beef patty and the grilled beef patty pretreated with plasma-activated water according to the method of the application is shown in the brackets.

[0048] Table 2 Comparison of the content of bound heterocyclic amines in the grilled meat products of the comparative examples and the examples

[0049]

[0050]

[0051] Note: The content of bound heterocyclic amines under each condition is three repetitions, and the results are expressed as mean ± standard deviation; the inhibition rate of bound heterocyclic amines in the blank grilled beef patty and the grilled beef patty pretreated with the plasma-activated water of the present application is in the brackets.

[0052] Table 3 Comparison of the content of free and bound advanced glycation end products in the grilled meat products of the comparative examples and the examples

[0053]

[0054] Note: The content of advanced glycation end products under each condition is three repetitions, and the results are expressed as mean ± standard deviation; the inhibition rate of advanced glycation end products in the blank grilled beef patty and the grilled beef patty pretreated with the plasma-activated water of the present application is in the brackets.

[0055] From the above results, it can be seen that: compared with the blank meat patty, the grilled meat products of Examples 1-4 pretreated with the plasma-activated water of the present application have significantly reduced heterocyclic amines and advanced glycation end products under the same grilling temperature and time conditions, the free heterocyclic amine content can be reduced by 50.66% at most, the bound heterocyclic amine content can be reduced by 31.98% at most, the free advanced glycation end product content can be reduced by 38.95% at most, and the bound advanced glycation end product content can be reduced by 31.01% at most.

[0056] Example 6

[0057] Take 2g of raw beef of the blank, Comparative Examples 1-2 and Examples 1-4, add 5mL of ethanol, homogenize, centrifuge at 4000r / min for 10min, and collect the supernatant. Mix 1mL of the extract with 4mL of 0.1mmol / L DPPH solution, avoid light, stand for 30min, and measure the absorbance at a wavelength of 517nm. Obtain the DPPH free radical scavenging rate. The results are as follows Figure 1 Take 100mg of grilled beef powder samples of the blank, Comparative Examples 1-2 and Examples 1-4, store them in NMR nuclear magnetic tubes for electron spin resonance spectrum detection. The EPR electron spin resonance parameters are set as follows: middle field, 3500G; scan width, 200G; scan time, 120s; microwave power, 20mW; modulation amplitude, 1.0G. Obtain the electron spin resonance spectrum of the grilled beef patty, identify the change in the total free radical content in the grilled beef patty, and the results are as follows Figure 2It can be seen that the antioxidant capacity of raw meat can be enhanced after the pretreatment of plasma-activated water, and the free radicals generated during the grilling process can be removed, thereby reducing the content of heterocyclic amines and advanced glycation end products in the grilled meat products.

[0058] Example 7

[0059] After the patty of Comparative Example 1-2 and Example 1-4 is grilled and naturally cooled to room temperature, sensory evaluation is performed. 18 members of a sensory evaluation team who are strictly selected and trained are invited to score, and no significant difference is found in the sensory evaluation, which indicates that the pretreatment of plasma-activated water does not have a great impact on the sensory of the patty.

[0060] It can be seen that the method for reducing the content of heterocyclic amines and advanced glycation end products in grilled meat products by pretreatment of plasma-activated water can effectively and substantially reduce the content of heterocyclic amines and advanced glycation end products in grilled meat products, so that the consumption of grilled meat products is safer, and the method is simple in operation and low in cost, can be integrated into common steps (such as cleaning and marinating) of meat product processing, and can be applied to factory production; the method for reducing the content of heterocyclic amines and advanced glycation end products in grilled meat products by pretreatment of plasma-activated water can reduce the content of heterocyclic amines and advanced glycation end products in grilled meat products, and can also ensure that the sensory quality of grilled meat products is not affected; the method for reducing the content of heterocyclic amines and advanced glycation end products in grilled meat products by pretreatment of plasma-activated water completely conforms to the development trend of natural, green and healthy.

Claims

1. A method for reducing the content of heterocyclic amines and advanced glycation end products in barbecued meat products by pre-treatment with plasma-activated water, characterized in that, The method comprises the following steps: S1: distill water is cold plasma treated for 1-5 min under the condition that the output power is 40-80 W, to obtain plasma activated water; S2: fresh raw meat is soaked in the plasma activated water for pre-treatment before grilling; the plasma activated water obtained in step S1 is soaked with fresh raw meat at a mass ratio of 4-6:1, the soaking temperature is 10-30 DEG C, and the soaking time is 5-20 min, to obtain raw meat pre-treated by plasma activated water; S3: the raw meat pre-treated by plasma activated water is made into minced meat by a meat grinder, poured into a mold for compression molding, to obtain a meat patty, which is put into an oven for grilling.

2. The method of reducing the content of heterocyclic amines and advanced glycation end products in barbecued meat products by pre-treatment with plasma-activated water according to claim 1, characterized in that: The pH of the plasma activated water in step S1 is 2.27-3.81, the oxidation-reduction potential is 399.50-556.87 mV, and the conductivity is 211.80-580.76 mu S / cm.

3. The method of reducing the content of heterocyclic amines and advanced glycation end products in barbecued meat products by pre-treatment with plasma-activated water according to claim 1, characterized in that: The thickness of the raw meat in step S2 is 0.5-5 cm.

4. The method for reducing the content of heterocyclic amines and advanced glycation end products in barbecued meat products by pre-treatment with plasma-activated water according to claim 1, characterized in that: In step S3, the grilling temperature is 220-230 DEG C, and the time is 16-24 min, wherein the time for single-side grilling is 8-12 min.

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