Method for reducing polycyclic aromatic hydrocarbon in barbecue meat product and application of method

Abstract

The invention relates to the technical field of barbecue food processing, in particular to a method for reducing polycyclic aromatic hydrocarbon in barbecue meat products and application of the method. Part of sodium salt in the barbecue meat product is replaced with calcium salt, polycyclic aromatic hydrocarbon in the barbecue meat product can be effectively reduced, the food safety of the barbecue meat product is improved, and a new thought is provided for developing healthy and low-salt processed meat products.

Description

Technical Field

[0001] The invention relates to the technical field of barbecue food processing, and in particular to a method for reducing polycyclic aromatic hydrocarbons in barbecue meat products and application thereof. Background Art

[0002] With the changes in the pace of life, consumers' demand for processed meat products is increasing because of their many advantages such as rich nutritional value, unique sensory experience and flavor. In addition, with the development of barbecue culture, barbecue processed meat products are becoming more and more popular.

[0003] Thermal processing methods such as smoking, frying, and grilling can give meat products a special flavor, but the thermal processing process can easily cause meat products to be contaminated, and often produces a variety of carcinogens, such as polycyclic aromatic hydrocarbons, heterocyclic amines, acrylamide, etc. Among them, polycyclic aromatic hydrocarbons (PAHs) refer to aromatic hydrocarbons containing two or more benzene rings. They are widely distributed in grilled and smoked foods, are carcinogenic and mutagenic, and can cause a variety of harms to the human body. This is considered to be linked to potential safety issues, so in addition to reducing the health risks caused by high sodium intake in processed meat products, consumers are also in urgent need of safer processed meat products.

[0004] At present, in order to reduce the content of PAHs in grilled meat products, the existing technology usually marinates meat products for a long time, relying on antioxidants in the marinated meat to remove free radicals, thereby inhibiting the formation of PAHs; or limiting the distance between the grilled meat products and the flame to reduce the contact between the meat products and the smoke, and avoiding the PAHs in the smoke from being stained on the meat products. However, in order to better ensure the texture and flavor of processed meat products, the sodium content of marinated meat products is very high, which is not good for human health; limiting the distance between the grilled meat products and the flame to reduce the content of PAHs in the grilled meat products is not ideal. Therefore, how to provide a processing method for grilled meat products that is beneficial to health and has a low content of PAHs has become an urgent problem to be solved in this field. Summary of the invention

[0005] The object of the present invention is to provide a method and application thereof for reducing polycyclic aromatic hydrocarbons in barbecued meat products. The barbecued meat products prepared by the method provided by the present invention have low polycyclic aromatic hydrocarbons content, and the preparation method is simple and has low sodium content.

[0006] The present invention provides a method for reducing polycyclic aromatic hydrocarbons in barbecued meat products, comprising the following steps:

[0007] mixing raw meat, sodium salt and calcium salt to obtain a prepared meat product;

[0008] grilling the pre-prepared meat product to obtain a grilled meat product;

[0009] The mass of the sodium salt is 1% to 1.5% of the mass of the raw meat, and the mass of the calcium salt is 0.5% to 1% of the mass of the raw meat.

[0010] Preferably, the raw meat is any one of beef, mutton and pork.

[0011] Preferably, the sodium salt comprises sodium chloride.

[0012] Preferably, the calcium salt includes any one or more of calcium chloride, calcium gluconate, calcium citrate and calcium lactate.

[0013] Preferably, the amount of the sodium salt is 1.4% of the mass of the raw meat, and the amount of the calcium salt is 0.6% of the mass of the raw meat.

[0014] Preferably, the baking temperature is 270-290° C., the baking time is 10-20 min, and the bread is turned over every 1-3 min during baking.

[0015] Preferably, the grilled meat product includes sausage or steak.

[0016] Preferably, when the grilled meat product is a sausage, after the prefabricated meat product is prepared, the process further includes stuffing the prefabricated meat product into sausage casings to prepare the sausage to be grilled.

[0017] Preferably, the raw meat includes fat and lean meat, and the mass ratio of the fat to the lean meat is 2:8; and the raw meat is pork.

[0018] Preferably, the baking time is 15 minutes, and the bread is turned over every 2 minutes.

[0019] The beneficial effects of the present invention are:

[0020] The present invention uses calcium salt to partially replace traditional sodium salt and add it to raw meat to obtain pre-made meat products, which are then grilled to cook. By replacing part of the sodium salt with calcium salt, the content of polycyclic aromatic hydrocarbons in the grilled meat products can be reduced, and only a small amount of salt is added during the processing of the grilled meat products, which is beneficial to human health.

[0021] The present invention uses calcium salt as a substitute salt. The Ca in the calcium salt 2+ The pH value in grilled meat products including sausages can be lowered, thereby promoting the Maillard reaction of the grilled meat products and increasing the 5-HMF (5-hydroxymethylfurfural) content in the grilled meat products, so that the grilled meat products have a good grilled flavor; although 5-HMF is an important precursor of BaP (benzopyrene), the content of 5-HMF is increased after adding calcium salt in the present invention, but the content of BaP in the grilled meat products is finally reduced, because the calcium salt can inhibit the formation of BaP in the charcoal grilled sausages by inhibiting lipid oxidation.

[0022] In addition, lipid oxidation is an important way to produce BaP. POV (peroxide value) and TBA (thiobarbituric acid) are important indicators for determining the primary and secondary products of lipid oxidation. After adding calcium salt, the POV value and TBA value both showed a downward trend, which shows that the sausage was inhibited by calcium salt at the primary stage of lipid oxidation; Ca 2+ The endogenous enzymes in the charcoal grilled sausages are activated, and this activation enhances the degradation of hydroperoxides, the main product of lipid oxidation, inhibits the entire fat oxidation process, and further reduces the generation of polycyclic aromatic hydrocarbons. The present invention opens up a new way for the processing of low-salt and low-polycyclic aromatic hydrocarbon grilled meat products. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required to be used in the embodiments are briefly introduced below.

[0024] Figure 1 This is a schematic diagram of the test results of sausage test 1 of different groups in Experiment 1, and the test item is 5-HMF content;

[0025] Figure 2 The lipid oxidation results of different groups of sausages in Experiment 1, among which, Figure 2 (a) is a schematic diagram of POV content; Figure 2 (b) is a schematic diagram of TBA content;

[0026] Figure 3 This is a schematic diagram of the results of the BAP content test in different groups of sausages in Experiment 1;

[0027] Figure 4 Schematic diagram of the HMF, POV, TBA, and BAP contents in different groups of sausages in Experiment 2. DETAILED DESCRIPTION

[0028] The present invention provides a method for reducing polycyclic aromatic hydrocarbons in barbecued meat products, comprising the following steps:

[0029] mixing raw meat, sodium salt and calcium salt to obtain a prepared meat product;

[0030] grilling the pre-prepared meat product to obtain a grilled meat product;

[0031] The mass of the sodium salt of the present invention is 1% to 1.5% of the mass of the raw meat, and the mass of the calcium salt is 0.5% to 1% of the mass of the raw meat.

[0032] The present invention mixes raw meat, sodium salt and calcium salt to obtain a prefabricated meat product. The raw meat of the present invention is preferably any one of beef, mutton and pork, more preferably pork; the sodium salt is preferably sodium chloride, and the calcium salt is preferably one or more of calcium chloride, calcium gluconate, calcium citrate and calcium lactate;

[0033] The mass of the sodium salt of the present invention is preferably 1% to 1.5% of the mass of the raw meat, more preferably 1.4%; the mass of the calcium salt is preferably 0.5% to 1% of the mass of the raw meat, more preferably 0.6%.

[0034] After obtaining the prefabricated meat product, the present invention bakes the prefabricated meat product to obtain a grilled meat product. The baking temperature of the present invention is preferably 270-290° C., more preferably 280° C.; the baking time is preferably 10-20 minutes, more preferably 15 minutes; during the baking process, the meat is preferably turned over once every 1-3 minutes, more preferably once every 2 minutes.

[0035] The grilled meat product of the present invention is preferably a sausage or a steak, more preferably a sausage; the sausage is preferably a pork sausage, a beef sausage or a mutton sausage, more preferably a pork sausage;

[0036] When the grilled meat product is a sausage, the raw meat preferably includes fat and lean meat, and the mass ratio of fat to lean meat is preferably 2:8; the raw meat is preferably pork. After the prefabricated meat product is prepared, the present invention preferably further includes the step of stuffing the prefabricated meat product into a casing to prepare the grilled sausage. The calcium salt of the present invention is calcium lactate; the grilling time is 15 minutes, and the sausage is turned over every 2 minutes.

[0037] In order to further illustrate the present invention, a method for reducing polycyclic aromatic hydrocarbons in barbecued meat products and its application provided by the present invention are described in detail below in combination with the accompanying drawings and embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0038] Example 1

[0039] Preparation method of grilled sausages

[0040] Remove fat and tendons from fresh pork leg meat, mince the lean meat and fat separately, and fully mix the lean meat and fat in a mass ratio of 8:2 to obtain minced meat;

[0041] Adding 1.4% of the total weight of the minced meat with sodium chloride and 0.6% of the total weight of the minced meat with calcium lactate to the minced meat, and mixing them evenly to obtain a prefabricated meat product;

[0042] The prepared meat products were stuffed into sausages and placed on a grill 30 cm high, 20 cm wide and 60 cm long. When all the charcoal was burned out, charcoal grilling began. The samples were turned over every 2 minutes and grilled for 15 minutes to obtain grilled sausages.

[0043] Example 2

[0044] Preparation method of beef steak

[0045] Remove fat and tendons from fresh beef shanks, mince beef lean meat and pork fat meat separately, and fully mix the lean meat and pork fat meat in a mass ratio of 8:2 to obtain minced meat;

[0046] Adding 1.4% of the total weight of the minced meat with sodium chloride and 0.6% of the total weight of the minced meat with calcium lactate to the minced meat, and mixing them evenly to obtain a prefabricated meat product;

[0047] The pre-prepared meat product was made into meat patties using a mold and placed on a grill 30 cm high, 20 cm wide and 60 cm long. When all the charcoal was burned out, charcoal grilling began. The samples were turned over every 2 minutes and grilled for 15 minutes to obtain grilled steaks.

[0048] Example 3

[0049] In order to explore the effect of salt addition on the content of polycyclic aromatic hydrocarbons in grilled meat products, the present invention sets up the following experimental groups, the total amount of salt used in each group is 2.0% of the total mass of minced meat, and each group is repeated three times:

[0050] F1: sausages were prepared according to the method described in Example 1, except that the salt content was 2% sodium chloride;

[0051] F2: sausages were prepared according to the method described in Example 1, except that the salt content was 1.4% sodium chloride + 0.6% calcium chloride;

[0052] F3: sausages were prepared according to the method described in Example 1, except that the salt content was 1.4% sodium chloride + 0.6% calcium gluconate;

[0053] F4: sausages were prepared according to the method described in Example 1, except that the salt content was 1.4% sodium chloride + 0.6% calcium citrate;

[0054] F5: Sausages were prepared according to the preparation method described in Example 1.

[0055] The pre-prepared meat products or sausages in F1 to F5 are tested as follows:

[0056] Test 1: Determination of 5-hydroxymethylfurfural (5-HMF): Accurately weigh 5g of pre-prepared meat products, add 20mL of ultrapure water, 1mL of zinc acetate with a concentration of 150g / L, 1mL of potassium ferrocyanide with a concentration of 300g / L, and 5mL of n-hexane. The mixture is fully stirred for 1min, and then ultrasonically extracted for 10min. After extraction, the mixture is centrifuged in a high-speed centrifuge for 10min (8000g, 4℃), and the supernatant is retained.

[0057] Activate the CleanertPCX column with 5mL of methanol and 5mL of ultrapure water, and pour the supernatant into the column for solid phase extraction. After extraction, remove impurities with 5mL of ultrapure water. Finally, elute with 10mL of methanol and collect the eluent. Blow dry the eluent with nitrogen and mix it with 1mL of mobile phase. The mobile phase is a mixture of methanol and ultrapure water in a volume ratio of 15:85. Then filter and measure with a 0.22μm microporous organic membrane, and detect it by high performance liquid chromatography. The HPLC conditions are as follows: the mobile phase is a mixture of methanol and ultrapure water in a volume ratio of 15:85, isocratic elution; the injection volume is 20μL; the column temperature is 35°C, the flow rate is 0.6mL / min; the ultraviolet detection wavelength is 284nm. The 5-HMF standard curve is obtained by HPLC, and the calculation is performed based on the standard curve. The final detection results are as follows Figure 1 And as shown in Table 1.

[0058] Test 2: Determination of peroxide value (POV): Weigh 5 grams of charcoal-grilled sausage and place it in a 50mL centrifuge tube, add 25mL of n-hexane, and ultrasonicate for 30 minutes. After ultrasonic treatment, centrifuge the solution at 7500rpm for 15 minutes. Collect the supernatant and rotary evaporate (60rpm, 45°C) to obtain an oily liquid. Weigh 0.5 grams of the oil sample and place it in a 10mL volumetric flask, and dilute it to the scale with a mixture of chloroform and methanol in a volume ratio of 2:1. Use a pipette to transfer 1mL of the diluted sample solution into a 10mL volumetric flask, add 0.05mL of 3.5g / L ferrous chloride solution, and mix well. After mixing, add 0.05mLKHSO 4 Solution (300g / L) was reacted at room temperature for 5min. The same volume of chloroform-methanol solution was used as a blank control. The absorbance was measured at a wavelength of 500nm. The calculation was performed based on the standard curve established based on the reaction degree of the iron standard stock solution (1g / L) and potassium hydrogen sulfate solution. The final POV content result is as follows Figure 2 As shown in (a) and Table 1.

[0059] Test three: Determination of TBA: Place 5 grams of charcoal-grilled sausage into a 100mL conical flask, accurately add 50mL of the mixed solution (75g / LTCA+1g / LEDTA), and seal the conical flask with a stopper. Oscillate the mixture at 50°C for 30 minutes, and filter with a double-layer quantitative filter paper after cooling. Mix 5mL of the filtrate with 5mL of 0.02M TBA solution and put it into a colorimetric tube with a stopper. Place the test tube in a 90°C water bath for 30 minutes, then take it out and cool it to room temperature. Using the same volume of TCA solution as a control, measure the absorbance at a wavelength of 532nm. The results are as follows. Figure 2 As shown in (b) and Table 1.

[0060] Test 4: Determination of BaP: Place 5 grams of charcoal grilled sausage in a 50mL centrifuge tube, add 20mL of n-hexane, and vortex for 30 seconds. After ultra-safe sonic extraction for 30 minutes, centrifuge at 4500rpm for 15 minutes and collect the supernatant. First activate the BaP SPE column (500mg; 6mL) with 5mL of dichloromethane, and then activate the BaP SPE column (500mg; 6mL) with 5mL of n-hexane. Load all supernatants into the CleanertBaP SPE column and wash it. After the supernatant passes through the chromatographic column, wash the chromatographic column with 5mL of hexane. Finally, elute BaP with 5mL of dichloromethane and collect the eluate. The eluate is blown dry with nitrogen and mixed with 1mL of acetonitrile. Then filter with a 0.22μm microporous organic membrane and wait for measurement. The detection was carried out by high performance liquid chromatography (HPLC), and the chromatographic conditions were as follows: HPLC conditions: (a) chromatographic column: C18, column length 250mm, inner diameter 4.6mm, particle size 5μm; (b) mobile phase: acetonitrile + water = 88 + 12; (c) flow rate: 1.0mL / min; (d) fluorescence detector: excitation wavelength 384nm, emission wavelength 406nm; (e) column temperature: 35℃; (f) injection volume: 20μL. The BaP standard curve was obtained by HPLC, and the final result was calculated by the standard curve. Figure 3 And as shown in Table 1.

[0061] Table 1 Detection results of barbecue sausages

[0062]

[0063] Note: The significant differences with different letters in Table 1 are P < 0.05.

[0064] 5-HMF is one of the intermediate products of the Maillard reaction and is also the main precursor of BaP. Endogenous BaP in meat products can be generated through the Maillard reaction. Figure 1 As shown in Table 1, after adding calcium salt, the 5-HMF content in the pre-prepared meat products increased significantly (P<0.05), and the F2, F3, F4 and F5 groups increased by 10.53%, 12.77%, 6.94% and 5.82%, respectively, indicating that the addition of calcium salt promoted the Maillard reaction of charcoal grilled sausages. The increase of 5-HMF may be related to the decrease in pH value of charcoal grilled sausages after adding calcium salt. 2+ The presence of may enhance the production of 5-HMF.

[0065] In addition to the Maillard reaction pathway, lipid oxidation is also an important pathway for producing BaP. POV and TBA are important indicators for determining the primary and secondary products of lipid oxidation. The POV value reflects the production of hydroperoxides, which are the products of the primary stage of lipid oxidation; the TBA value reflects the content of malondialdehyde (MDA), which is the product of the second stage of lipid oxidation. Figure 2 As can be seen in (a) and Table 1, after adding different calcium salts, the POV value of the charcoal-grilled sausage decreased significantly (P<0.05). This shows that the addition of calcium salts inhibits lipid oxidation in grilled sausages. After adding calcium gluconate, the POV value of the F3 group decreased by 39.57%. The POV value of the F3, F4 and F5 groups decreased more than that of the F2 group. This may be because calcium gluconate, calcium citrate and calcium lactate themselves also have certain antioxidant properties. The hydroperoxides formed in the early stage of unsaturated fatty acid oxidation are unstable and can easily further form a more stable secondary product MDA. Figure 2 As shown in (b) and Table 1, the TBA value of the grilled sausages was significantly reduced after adding different calcium salts (P<0.05). Similarly, after adding calcium gluconate, the F3 group had the largest reduction, up to 48.36%. The POV and TBA values ​​observed in this experiment also showed a downward trend, indicating that fat oxidation in the grilled sausages was inhibited at the primary stage. The addition of calcium salts also introduced Ca + Ions activate endogenous enzymes (such as catalase, etc.) in charcoal-grilled sausages. This activation enhances the degradation of hydroperoxides, the main product of lipid oxidation, and inhibits the entire fat oxidation process.

[0066] Depend on Figure 3 As shown in Table 1, the BaP content of charcoal-grilled sausages with all four calcium salts added was significantly lower than that of the control group (P<0.05), and all were lower than the maximum allowable value. It is worth noting that calcium gluconate has a better inhibitory effect on BaP than other calcium salts, with an inhibition rate of up to 61.82%. Studies have shown that the formation of BaP is closely related to lipid oxidation and the Maillard reaction. At high temperatures, fatty acids will crack into hydrocarbons or their oxides, and hydrocarbons or their oxides can easily polymerize into cyclic monomers. These monomers eventually generate BaP through the Diels-Alder reaction. The products of the Maillard reaction are also inseparable from the production of harmful substances such as BaP. Studies have shown that the products of the Maillard reaction are closely related to the production of BaP and other harmful substances.

[0067] Example 4

[0068] In order to explore whether calcium salts can inhibit the formation of polycyclic aromatic hydrocarbons in barbecued meat products through antioxidant effects, the present invention conducted the following experiments.

[0069] According to the method described in Example 1, charcoal grilled sausages were prepared in four groups, each group was repeated three times, and the samples were analyzed for 5-HMF, POV, TBA and BaP according to the analysis method described in Example 3. The results are as follows: Figure 4 shown.

[0070] The difference between the groups lies in the different salt additions, the specific differences are as follows:

[0071] E1: salt content is 2% NaCl;

[0072] E2: salt content is 1.4% NaCl + 0.6% calcium lactate;

[0073] E3: The salt content is 1.4% sodium chloride + 0.6% calcium lactate + 0.03% sodium sulfite;

[0074] E4: The salt content is 1.4% sodium chloride + 0.6% calcium lactate + 0.03% resveratrol.

[0075] Depend on Figure 4 As shown in (a), compared with the E2 group, the 5-HMF content in the E3 group decreased significantly (P<0.05), indicating that the addition of sodium sulfite effectively inhibited the Maillard reaction of the grilled sausages and reduced the formation of Maillard reaction intermediates. The significant decrease in the 5-HMF content in the E4 group (P<0.05) may be due to the inherent antioxidant properties of resveratrol, which inhibited the Maillard reaction to a certain extent.

[0076] As an antioxidant, resveratrol can inhibit the oxidation of unsaturated fatty acids, which are the main precursors of BaP. Figure 4 As shown in (b), compared with the E2 group, the POV value of the E3 group did not change significantly (P>0.05), while the POV value of the E4 group was significantly lower than that of the E2 group (P<0.05). It can be seen that resveratrol, as an antioxidant, can effectively inhibit lipid oxidation in charcoal-grilled sausages. Figure 4 As shown in (c), compared with the E2 group, the TBA value of the E3 group was significantly increased (P<0.05), and the TBA value of the E4 group was significantly decreased (P<0.05). These results are consistent with the POV value, and also confirm that the addition of antioxidants, such as resveratrol, can inhibit lipid oxidation in charcoal-grilled sausages. Resveratrol inhibits the production of BaP by preventing the oxidation of unsaturated fatty acids. The POV value of the E3 group remained unchanged while the TBA value increased, which may be because the addition of sodium sulfite did not inhibit lipid oxidation in charcoal-grilled sausages, and may even enhance lipid oxidation to a certain extent. Figure 4 Middle (d) shows that the BaP content of E3 group was not significantly different from that of E2 group (P>0.05), while the BaP content of E4 group was significantly decreased compared with that of E2 group (P<0.05). This indicates that the addition of resveratrol significantly inhibited the production of BaP by inhibiting lipid oxidation.

[0077] The above results show that adding antioxidants such as resveratrol to charcoal grilled sausages (E4 group) can significantly reduce the BaP content in sausages, inhibit lipid oxidation, and inhibit the Maillard reaction to a certain extent. However, although the Maillard reaction of charcoal grilled sausages (E3 group) with the addition of sodium sulfite was inhibited, the BaP content did not change much. This confirms that the formation of BaP in charcoal grilled sausages is mainly through lipid oxidation rather than Maillard reaction. Therefore, calcium salts inhibit the formation of BaP in charcoal grilled sausages mainly by inhibiting lipid oxidation.

[0078] From the above experimental examples, it can be seen that the present invention can significantly reduce the content of BaP generated in the grilled meat product during the grilling process by partially replacing sodium salt with calcium salt. Therefore, the grilled meat product processed by the grilled meat product processing method of the present invention reduces the content of polycyclic aromatic hydrocarbons in the grilled meat while retaining a good grilled flavor, achieving the effect of both flavor and health.

[0079] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for reducing polycyclic aromatic hydrocarbons in barbecued meat products, characterized in that: The steps include: mixing raw meat, sodium salt and calcium salt to obtain a prepared meat product; grilling the pre-prepared meat product to obtain a grilled meat product; The mass of the sodium salt is less than or equal to 1-1.5% of the mass of the raw meat, and the mass of the calcium salt is 0.5%-1% of the mass of the raw meat.

2. The method according to claim 1, characterized in that The raw meat is preferably any one of beef, mutton and pork.

3. The method according to claim 1, characterized in that The sodium salt includes sodium chloride.

4. The method according to claim 1, characterized in that The calcium salt includes any one or more of calcium chloride, calcium gluconate, calcium citrate and calcium lactate.

5. The method according to claim 1, characterized in that The amount of the sodium salt used is 1.4% of the mass of the raw meat, and the amount of the calcium salt used is 0.6% of the mass of the raw meat.

6. The method according to claim 1, characterized in that The baking temperature is 270-290° C., the baking time is 10-20 minutes, and the bread is turned over every 1-3 minutes during baking.

7. The method according to claim 1, characterized in that The grilled meat product comprises sausage or steak.

8. The method according to claim 1, characterized in that When the grilled meat product is a sausage, after the prefabricated meat product is prepared, the method further includes stuffing the prefabricated meat product into sausage casings to prepare the sausage to be grilled.

9. The method according to claim 8, characterized in that The raw meat includes fat meat and lean meat, and the mass ratio of the fat meat to the lean meat is 2:

8.

10. The method according to claim 9, characterized in that The baking time is 15 minutes, and the bread is turned over every 2 minutes.

Images