Method for keeping barbecue quality through cooperation of plant polyphenol and low-temperature plasma

Abstract

The invention discloses a method for synergistically maintaining barbecue quality by plant polyphenol and low-temperature plasma, which comprises the following steps: removing fascia and fat from raw meat, then adding a chlorogenic acid solution treated by the low-temperature plasma into the raw meat, uniformly mixing, pickling, and baking to be mature. The raw material meat is pickled after the polyphenol solution is treated by the low-temperature plasma, so that the formation of polycyclic aromatic hydrocarbon and heterocyclic amine in the roast meat is remarkably inhibited, and the final product is good in color and taste. The pursuit of consumers on nutritional, healthy, delicious and attractive food can be met.

Description

Technical Field

[0001] The present invention relates to the technical field of improving the quality of grilled meat, and more particularly to a method for maintaining the quality of grilled meat by synergistically using plant polyphenols and low-temperature plasma. Background Art

[0002] Barbecue products are rich in color and aroma, and are loved by all kinds of people. However, during high-temperature processing, meat products are prone to quality deterioration and produce thermal processing hazards such as polycyclic aromatic hydrocarbons and heterocyclic amines. There are many factors that cause them, which are harmful to human health. Polycyclic aromatic hydrocarbons are formed by the cracking, cyclization and polymerization of fats, proteins and carbohydrates in food at high temperatures. They are mainly formed through the HAVA and Diels-alder mechanisms; heterocyclic amines are aromatic heterocyclic compounds produced after meat products are heated at high temperatures, most of which have polycyclic aromatic structures. They are mainly formed through free radical pathways and Maillard reactions.

[0003] Polyphenols are active substances extracted from natural plants with strong antioxidant properties. In recent years, polyphenols have been widely used to reduce thermal processing hazards, improve the quality of meat products and prevent discoloration. Chlorogenic acid, as a well-known health product, can be widely metabolized by the human body. Due to its potential biological activity, it has been one of the most studied polyphenols.

[0004] As an emerging non-thermal food processing technology, low-temperature plasma has the characteristics of low operating environment temperature and small changes in sample quality. Low-temperature plasma is a mixture of fully or partially ionized gases, and is also the fourth state of matter alongside gas, liquid, and solid. It contains high-energy substances such as active nitrogen, active oxygen, and hydroxyl free radicals. As a physical means that can cause chemical changes, low-temperature plasma technology has also attracted much attention in the food field. It has the effect of coloring and inhibiting bacteria in meat products, and is a safe technology.

[0005] Current research focuses on the effects of polyphenols or low-temperature plasma treatment alone on the quality of meat products, but it is not clear whether polyphenols and low-temperature plasma can synergistically improve the quality of grilled meat. Summary of the invention

[0006] The purpose of the present invention is to provide a method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, and the final product has good color and taste.

[0007] In order to achieve these objectives and other advantages of the present invention, a method for maintaining the quality of grilled meat by synergistically using plant polyphenols and low-temperature plasma is provided, comprising: The fascia and fat of the raw meat are removed and the meat is beaten into minced meat. Then, the chlorogenic acid solution treated with low-temperature plasma is added to the minced meat. After mixing evenly, the meat is marinated and baked until cooked.

[0008] Preferably, in the method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, the raw meat is fresh meat.

[0009] Preferably, in the method for synergistically maintaining the quality of barbecue by using plant polyphenols and low-temperature plasma, the time for treating the chlorogenic acid solution with low-temperature plasma is 15 to 60 min, the air intake is 30 L / min, and the power is 40 W.

[0010] Preferably, in the method for maintaining the quality of barbecue by synergistically combining plant polyphenols and low-temperature plasma, the concentration of the chlorogenic acid solution is 0.2-25 mmol / L.

[0011] Preferably, in the method for maintaining the quality of barbecue by synergistically combining plant polyphenols and low-temperature plasma, when the chlorogenic acid solution is treated with low-temperature plasma, the ambient temperature of the chlorogenic acid solution is 4°C.

[0012] Preferably, in the method for synergistically maintaining the quality of barbecue by using plant polyphenols and low-temperature plasma, the marinating temperature of the raw meat is 4°C, the ratio of the amount of marinating liquid to the mass of minced meat is 1:10 mL / g, and the marinating time is 4 h.

[0013] Preferably, in the method of maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, the specific method of roasting is: 250° C., 5 min on each side.

[0014] Preferably, the method of maintaining the quality of barbecue by synergistically combining plant polyphenols and low-temperature plasma comprises: The fascia and fat of the raw meat are removed and the meat is beaten into minced meat. A chlorogenic acid solution treated with low-temperature plasma is added to the minced meat. After the mixture is evenly mixed, the meat is pressed into round patties, marinated, and baked until cooked.

[0015] Preferably, in the method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, the meat patty has a thickness of 1.0 cm and a diameter of 5.5 cm.

[0016] The present invention has at least the following beneficial effects: The invention uses low-temperature plasma to treat the polyphenol solution and then marinate the raw meat, which significantly inhibits the formation of polycyclic aromatic hydrocarbons and heterocyclic amines in the barbecue, and the final product has good color and taste, which can meet consumers' pursuit of nutritious, healthy, delicious and attractive food.

[0017] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. DETAILED DESCRIPTION

[0018] The present invention is further described in detail below in conjunction with embodiments so that those skilled in the art can implement the invention with reference to the description.

[0019] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0020] The present invention provides a method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, comprising: The fascia and fat of the raw meat are removed and the meat is beaten into minced meat. Then, the chlorogenic acid solution treated with low-temperature plasma is added to the minced meat. After mixing evenly, the meat is marinated and baked until cooked.

[0021] The invention uses low-temperature plasma to treat the polyphenol solution and then marinate the raw meat, which significantly inhibits the formation of polycyclic aromatic hydrocarbons and heterocyclic amines in the barbecue, and the final product has good color and taste, which can meet consumers' pursuit of nutritious, healthy, delicious and attractive food.

[0022] In the method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, the raw meat is fresh meat.

[0023] In the method for synergistically maintaining the quality of barbecue by using plant polyphenols and low-temperature plasma, the time for treating the chlorogenic acid solution with low-temperature plasma is 15 to 60 minutes, the air intake is 30 L / min, and the power is 40 W.

[0024] In the method for maintaining the quality of barbecue by synergistically combining plant polyphenols and low-temperature plasma, the concentration of the chlorogenic acid solution is 0.2-25 mmol / L.

[0025] In the method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, when the chlorogenic acid solution is treated with low-temperature plasma, the ambient temperature of the chlorogenic acid solution is 4°C.

[0026] In the method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, the raw meat is marinated at a temperature of 4°C, the ratio of the amount of marinade to the mass of minced meat is 1:10 mL / g, and the marinating time is 4 h.

[0027] In the method for maintaining the quality of grilled meat by synergistically using plant polyphenols and low-temperature plasma, the specific method of grilling is: 250° C., 5 minutes on each side.

[0028] The method of maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma comprises: The fascia and fat of the raw meat are removed and the meat is beaten into minced meat. A chlorogenic acid solution treated with low-temperature plasma is added to the minced meat. After the mixture is evenly mixed, the meat is pressed into round patties, marinated, and baked until cooked.

[0029] In the method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma, the meat patty has a thickness of 1.0 cm and a diameter of 5.5 cm.

[0030] Example 1 The preparation method of barbecue food comprises: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of chlorogenic acid solution with a concentration of 0.2 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light) and treated with low-temperature plasma for 15 minutes, the ambient temperature of the chlorogenic acid solution is 4°C, the air intake is 30 L / min, and the power is 40 W. 2 mL of the chlorogenic acid solution treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 hours, and placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 minutes (5 minutes on each side), vacuum packed, and stored at -30°C.

[0031] Example 2 The preparation method of barbecue food comprises: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of chlorogenic acid solution with a concentration of 0.2 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light) and treated with low-temperature plasma for 30 minutes, the ambient temperature of the chlorogenic acid solution is 4°C, the air intake is 30 L / min, and the power is 40 W. 2 mL of the chlorogenic acid solution treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 h, and placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 min (5 min on each side), vacuum packed, and stored at -30°C.

[0032] Example 3 The preparation method of barbecue food comprises: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of chlorogenic acid solution with a concentration of 0.2 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light) and treated with low-temperature plasma for 45 minutes, the ambient temperature of the chlorogenic acid solution is 4°C, the air intake is 30 L / min, and the power is 40 W. 2 mL of the chlorogenic acid solution treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 hours, and placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 minutes (5 minutes on each side), vacuum packed, and stored at -30°C.

[0033] Example 4 The preparation method of barbecue food comprises: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of chlorogenic acid solution with a concentration of 0.2 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light) and treated with low-temperature plasma for 60 minutes, the ambient temperature of the chlorogenic acid solution is 4°C, the air intake is 30 L / min, and the power is 40 W. 2 mL of the chlorogenic acid solution treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 h, placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 min (5 min on each side), vacuum packed, and stored at -30°C.

[0034] Example 5 The preparation method of barbecue food comprises: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of chlorogenic acid solution with a concentration of 1 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light) and treated with low-temperature plasma for 15 minutes, the ambient temperature of the chlorogenic acid solution is 4°C, the air intake is 30 L / min, and the power is 40 W. 2 mL of the chlorogenic acid solution treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 h, and placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 min (5 min on each side), vacuum packed, and stored at -30°C.

[0035] Example 6 The preparation method of barbecue food comprises: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of chlorogenic acid solution with a concentration of 5 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light) and treated with low-temperature plasma for 15 minutes, the ambient temperature of the chlorogenic acid solution is 4°C, the air intake is 30 L / min, and the power is 40 W. 2 mL of the chlorogenic acid solution treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 h, placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 min (5 min on each side), vacuum packed, and stored at -30°C.

[0036] Example 7 The preparation method of barbecue food comprises: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of chlorogenic acid solution with a concentration of 25 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light) and treated with low-temperature plasma for 15 minutes, the ambient temperature of the chlorogenic acid solution is 4°C, the air intake is 30 L / min, and the power is 40 W. 2 mL of the chlorogenic acid solution treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 h, and placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 min (5 min on each side), vacuum packed, and stored at -30°C.

[0037] Comparative Example 1 The preparation method of the barbecue food comprises: removing fascia and fat from the raw meat (mutton) and beating into minced meat. Adding 2 mL of purified water to 20 g of minced meat, mixing evenly, pressing into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinating in a refrigerator at 4°C for 4 h, placing the meat patty on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baking at 250°C for 10 min (5 min on each side), vacuum packaging, and storing at -30°C.

[0038] Comparative Example 2 The preparation method of the barbecue food comprises: removing the fascia and fat from the raw meat (mutton) and beating it into minced meat. 100 mL of chlorogenic acid solution with a concentration of 25 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light), and the ambient temperature of the chlorogenic acid solution is 4°C. 2 mL of chlorogenic acid solution is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 h, and placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 min (5 min on each side), vacuum packed, and stored at -30°C.

[0039] Comparative Example 3 The preparation method of barbecue food includes: removing fascia and fat from raw meat (mutton) and beating into minced meat. 100 mL of pure water is placed in a conical flask and treated with low-temperature plasma for 15 minutes. The ambient temperature of the pure water is 4°C, the air intake is 30L / min, and the power is 40 W. 2 mL of pure water treated with low-temperature plasma is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, marinated in a refrigerator at 4°C for 4 hours, and placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 minutes (5 minutes on each side), vacuum packed, and stored at -30°C.

[0040] Comparative Example 4 The preparation method of the barbecue food comprises: removing the fascia and fat from the raw meat (mutton) and beating it into minced meat. 100 mL of chlorogenic acid solution with a concentration of 25 mmol / L is placed in a conical flask (the conical flask is wrapped with tin foil to avoid light), and the ambient temperature of the chlorogenic acid solution is 4°C. 2 mL of chlorogenic acid solution is added to 20 g of minced meat, mixed evenly, pressed into a round meat patty with a thickness of 1.0 cm and a diameter of 5.5 cm, and marinated in a refrigerator at 4°C for 4 h. The meat patty is placed on a metal rack and treated with low-temperature plasma for 15 min (7.5 min per side), the ambient temperature is 4°C, the air intake is 30 L / min, and the power is 40 W. The treated meat patty is placed on a wire rack of a Shuangjiang SJD-305-16 smokeless electric oven, baked at 250°C for 10 min (5 min per side), vacuum packed, and stored at -30°C.

[0041] Quality inspection test 1. Detection of PAHs content 2. Detection of heterocyclic amine content 3. Color and shear force testing Determination of PAHs content: grind the roasted lamb patties, weigh 4 g and put them into a 50 mL centrifuge tube, add 10 mL of n-hexane extract, vortex for 3 min, and sonicate for 15 min; centrifuge at 4500 r / min for 5 min, and aspirate the supernatant into a centrifuge tube; extract the lower layer of liquid with 10 mL of n-hexane twice, and combine the extracts for purification; connect solid phase extraction columns (BondElut ENV and Bond Elut SI) in series and activate them with 10 mL of n-hexane; add the sample to the solid phase extraction column and wash the residual liquid in the test tube with 2 mL of n-hexane; add 5 mL of n-hexane-dichloromethane (1:1) for elution, collect the eluate, and blow it to near dryness with nitrogen; add 1 mL of acetonitrile to make up the volume, vortex to mix, and refrigerate at -10℃ for 5 min; filter through a 0.22 μm nylon filter and analyze on an Agilent1260 high performance liquid chromatograph. The results are shown in Table 1.

[0042] Determination of heterocyclic amine content: grind the roasted mutton patties, weigh 2 g and put them into a 50 mL centrifuge tube, add 1 ceramic homogenizer and 10 mL deionized water, and shake for 20 min; add 10 mL of acetonitrile solution containing 1% acetic acid, shake for 15 min; add 4 g of anhydrous magnesium sulfate and 1 g of anhydrous sodium acetate extraction powder, shake for 1 min; centrifuge at 4°C and 3200 g for 10 min; take 6 mL of the supernatant and add it to a centrifuge tube (containing 900 mg of anhydrous magnesium sulfate, 300 mg of propylethylenediamine and 300 mg of capped C18EC), homogenize with a homogenizer at 1000 rpm for 1 min; centrifuge at 4°C and 3200 g for 5 min, take 1 mL of the supernatant and blow it to near dryness with nitrogen, add 0.5 mL of methanol solution, vortex and oscillate to dissolve the sample, filter the solution through a 0.22 μm PVDF filter membrane, and analyze it on HPLC-MS / MS. The results are shown in Table 1.

[0043] Color measurement: The color of the surface of the grilled lamb patties was measured using a CR-600D colorimeter. After zero calibration and white plate calibration, the instrument was placed vertically above the sample. The measurement time was 1 s, and the L* (brightness value), a* (redness value) and b* (yellowness value) of the sample were recorded. The results are shown in Table 2.

[0044] Shear force determination: The roasted meat was cut into pieces of approximately 2 cm × 1 cm × 0.8 cm. The shear force was determined using a muscle tenderizer. The results are shown in Table 2.

[0045] The test results are shown in Table 1 and Table 2, and are as follows: Table 1 Detection results of polycyclic aromatic hydrocarbons and heterocyclic amines Table 2 Color and shear force test results The data in Table 1 show that compared with the barbecues prepared in Comparative Examples 1 to 4 and Examples 1 to 6, the barbecue samples prepared in Example 7 have the lowest heterocyclic amine content, and the inhibition rate is as high as 62.28% compared with Comparative Example 1; this indicates that the synergistic treatment of plant polyphenols and low-temperature plasma, and the synergistic treatment method is that the chlorogenic acid solution is treated with low-temperature plasma and then mixed with minced meat for pickling, and the concentration of the chlorogenic acid solution treated with low-temperature plasma is 25 mmol / L, and the treatment time is 15 min, which can significantly reduce the heterocyclic amine content in the barbecue samples.

[0046] Compared with Comparative Examples 1 to 4, the PAH content detected in the barbecue sample prepared in Example 7 was the lowest, and the inhibition rate was as high as 21.74% compared with Comparative Example 1. This indicates that the synergistic treatment of plant polyphenols and low-temperature plasma, and the synergistic treatment method is that the chlorogenic acid solution is treated with low-temperature plasma and then mixed with minced meat for pickling, and the concentration of the chlorogenic acid solution treated with low-temperature plasma is 25 mmol / L, and the treatment time is 15 min, can significantly reduce the content of PAHs in the barbecue sample.

[0047] Compared with the barbecue prepared in Example 1, the content of polycyclic aromatic hydrocarbons detected in the barbecue sample prepared in Example 7 was slightly higher, but because the content of heterocyclic amines detected in the barbecue sample prepared in Example 7 was the lowest, comprehensive consideration showed that the barbecue sample prepared in Example 7 had better quality, indicating that adding a chlorogenic acid solution with a concentration of 25 mmol / L treated with low-temperature plasma to the minced meat for 15 min can better reduce the content of harmful substances in the barbecue than adding a chlorogenic acid solution with a concentration of 0.2 mmol / L treated with low-temperature plasma to the minced meat for 15 min.

[0048] Compared with the barbecue prepared in Example 2, the content of polycyclic aromatic hydrocarbons detected in the barbecue sample prepared in Example 7 was slightly higher, but because the content of heterocyclic amines detected in the barbecue sample prepared in Example 7 was the lowest, comprehensive consideration showed that the barbecue sample prepared in Example 7 had better quality, indicating that adding a 25 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 15 min can better reduce the content of harmful substances in the barbecue than adding a 0.2 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 30 min.

[0049] Compared with the barbecue prepared in Example 3, the content of polycyclic aromatic hydrocarbons detected in the barbecue sample prepared in Example 7 is lower, and because the content of heterocyclic amines detected in the barbecue sample prepared in Example 7 is the lowest, it means that adding a chlorogenic acid solution with a concentration of 25 mmol / L treated with low-temperature plasma to the minced meat for 15 min can significantly reduce the content of harmful substances in the barbecue, compared with adding a chlorogenic acid solution with a concentration of 0.2 mmol / L treated with low-temperature plasma to the minced meat for 45 min.

[0050] Compared with the barbecue prepared in Example 4, the content of polycyclic aromatic hydrocarbons detected in the barbecue sample prepared in Example 7 is slightly higher, but because the content of heterocyclic amines detected in the barbecue sample prepared in Example 7 is the lowest, the barbecue sample prepared in Example 7 has better quality after comprehensive consideration. It shows that adding a chlorogenic acid solution with a concentration of 25 mmol / L treated with low-temperature plasma to minced meat for 15 min can better reduce the content of harmful substances in barbecue compared with adding a chlorogenic acid solution with a concentration of 0.2 mmol / L treated with low-temperature plasma to minced meat for 60 min.

[0051] Compared with the barbecue prepared in Example 5, the content of polycyclic aromatic hydrocarbons detected in the barbecue sample prepared in Example 7 is slightly higher, but because the content of heterocyclic amines detected in the barbecue sample prepared in Example 7 is the lowest, the barbecue sample prepared in Example 7 has better quality after comprehensive consideration. It shows that adding a chlorogenic acid solution with a concentration of 25 mmol / L treated with low-temperature plasma to minced meat for 15 min can better reduce the content of harmful substances in barbecue compared with adding a chlorogenic acid solution with a concentration of 1 mmol / L treated with low-temperature plasma to minced meat for 15 min.

[0052] Compared with the barbecue prepared in Example 6, the content of polycyclic aromatic hydrocarbons detected in the barbecue sample prepared in Example 7 is slightly higher, but because the content of heterocyclic amines detected in the barbecue sample prepared in Example 7 is the lowest, the barbecue sample prepared in Example 7 has better quality after comprehensive consideration. It shows that adding a chlorogenic acid solution with a concentration of 25 mmol / L treated with low-temperature plasma to minced meat for 15 min can better reduce the content of harmful substances in barbecue compared with adding a chlorogenic acid solution with a concentration of 5 mmol / L treated with low-temperature plasma to minced meat for 15 min.

[0053] Compared with Comparative Example 1, in Examples 1 to 7, the concentration of chlorogenic acid solution of 0.2 to 25 mmol / L and the low-temperature plasma treatment time of 15 to 60 min can significantly reduce the content of polycyclic aromatic hydrocarbons and heterocyclic amines in grilled meat, among which changing the concentration of chlorogenic acid solution is more significant than adjusting the low-temperature plasma treatment time. When the low-temperature plasma treatment concentration is 25 mmol / L chlorogenic acid solution for 15 min, compared with Comparative Example 1, the inhibition rate of polycyclic aromatic hydrocarbons content is as high as 21.74%, and the inhibition rate of heterocyclic amine content is as high as 62.28%. It shows that low-temperature plasma treatment of chlorogenic acid solution has the effect of reducing harmful substances in grilled meat.

[0054] The data in Table 2 show that compared with the barbecues prepared in Comparative Examples 1 to 4 and Examples 1 to 6, the barbecue sample prepared in Example 7 has the largest brightness value, indicating that the synergistic treatment of plant polyphenols and low-temperature plasma, and the synergistic treatment method is to treat the chlorogenic acid solution with low-temperature plasma and then mix it with minced meat for marinating, and the concentration of the chlorogenic acid solution treated with low-temperature plasma is 25 mmol / L, and the treatment time is 15 min, which can significantly improve the brightness value of the barbecue sample.

[0055] Compared with Comparative Examples 1 to 4, the barbecue sample prepared in Example 7 has the largest brightness value, no significant changes in redness and yellowness values, the smallest shear force value, and the tenderness is improved by 11.94% compared with Comparative Example 1. This indicates that the synergistic treatment of plant polyphenols and low-temperature plasma, and the synergistic treatment method is that the chlorogenic acid solution is treated with low-temperature plasma and then mixed with minced meat for pickling, and the concentration of the chlorogenic acid solution treated with low-temperature plasma is 25 mmol / L, and the treatment time is 15 min, can better improve the quality of barbecue.

[0056] Compared with the barbecue prepared in Example 1, the shear force value of the barbecue sample prepared in Example 7 is slightly larger, but because the brightness value of the barbecue sample prepared in Example 7 is the largest, comprehensive consideration shows that the barbecue sample prepared in Example 7 has better quality, indicating that adding a 25 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 15 min can better improve the quality of the barbecue than adding a 0.2 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 15 min.

[0057] Compared with the barbecue prepared in Example 2, the shear force value of the barbecue sample prepared in Example 7 is slightly larger, but because the brightness value of the barbecue sample prepared in Example 7 is the largest, comprehensive consideration shows that the barbecue sample prepared in Example 7 has better quality, indicating that adding a 25 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 15 min can better improve the quality of the barbecue than adding a 0.2 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 30 min.

[0058] Compared with the barbecue prepared in Example 3, the shear force value of the barbecue sample prepared in Example 7 is slightly larger, but because the brightness value of the barbecue sample prepared in Example 7 is the largest, comprehensive consideration shows that the barbecue sample prepared in Example 7 has better quality, indicating that adding a 25 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 15 min can better improve the quality of the barbecue than adding a 0.2 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 45 min.

[0059] Compared with the barbecue prepared in Example 4, the barbecue sample prepared in Example 7 has a slightly larger shear force value, but because the barbecue sample prepared in Example 7 has the largest brightness value, the barbecue sample prepared in Example 7 has better quality after comprehensive consideration. This indicates that adding a 25 mmol / L chlorogenic acid solution treated with low-temperature plasma to minced meat for 15 min can better improve the quality of barbecue than adding a 0.2 mmol / L chlorogenic acid solution treated with low-temperature plasma to minced meat for 60 min.

[0060] Compared with the barbecue prepared in Example 5, the barbecue sample prepared in Example 7 has a similar shear force value, but because the barbecue sample prepared in Example 7 has the largest brightness value, the barbecue sample prepared in Example 7 has better quality after comprehensive consideration. This indicates that adding a 25 mmol / L chlorogenic acid solution treated with low-temperature plasma to minced meat for 15 min can better improve the quality of barbecue compared with adding a 1 mmol / L chlorogenic acid solution treated with low-temperature plasma to minced meat for 15 min.

[0061] Compared with the barbecue prepared in Example 6, the barbecue sample prepared in Example 7 has the largest brightness value, and because the shear force value of the barbecue sample prepared in Example 7 is smaller, it means that adding a 25 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 15 min can better improve the quality of the barbecue, compared with adding a 5 mmol / L chlorogenic acid solution treated with low-temperature plasma to the minced meat for 15 min.

[0062] Compared with Comparative Example 1, in Examples 1-6, the chlorogenic acid solution concentration of 0.2~5 mmol / L and the low-temperature plasma treatment time of 15~60 min all caused the brightness value of the grilled meat to be significantly reduced. When the low-temperature plasma treatment concentration was 25mmol / L chlorogenic acid solution for 15 min, compared with Comparative Example 1, the tenderness increased by 11.94% and the brightness value increased by 3.65%. This shows that low-temperature plasma treatment of chlorogenic acid solution has the effect of improving the quality of grilled meat.

[0063] In summary, adding chlorogenic acid solution treated with low-temperature plasma to minced meat can effectively reduce the content of polycyclic aromatic hydrocarbons and heterocyclic amines in grilled meat, and can synergistically improve the quality of grilled meat.

[0064] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes. They can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the embodiments shown and described herein.

Claims

1. A method for maintaining the quality of barbecue by synergistic use of plant polyphenols and low-temperature plasma, characterized in that: include: The fascia and fat of the raw meat are removed and the meat is beaten into minced meat. Then, the chlorogenic acid solution treated with low-temperature plasma is added to the minced meat. After mixing evenly, the meat is marinated and baked until cooked.

2. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 1, characterized in that: The raw meat is fresh meat.

3. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 1, characterized in that: The time for low-temperature plasma treatment of chlorogenic acid solution was 15-60 min, the air intake volume was 30 L / min, and the power was 40 W.

4. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 1, characterized in that: The concentration of the chlorogenic acid solution is 0.2-25 mmol / L.

5. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 1, characterized in that: When the chlorogenic acid solution is treated with low-temperature plasma, the ambient temperature of the chlorogenic acid solution is 4°C.

6. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 1, characterized in that: The marinating temperature of the raw meat was 4°C, the mass ratio of the marinating liquid to the minced meat was 1:10 mL / g, and the marinating time was 4 h.

7. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 1, characterized in that: The specific baking method is: 250℃, 5 min on each side.

8. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 1, characterized in that: include: The fascia and fat of the raw meat are removed and the meat is beaten into minced meat. A chlorogenic acid solution treated with low-temperature plasma is added to the minced meat. After the mixture is evenly mixed, the meat is pressed into round patties, marinated, and baked until cooked.

9. The method for maintaining the quality of barbecue by synergistically using plant polyphenols and low-temperature plasma as claimed in claim 8, characterized in that: The patty has a thickness of 1.0 cm and a diameter of 5.5 cm.

Images