Method for reducing PhIP content in barbecue meat product

Abstract

The invention belongs to the technical field of safe processing of meat products, and particularly relates to a method for reducing the PhIP content in barbecue meat products. According to the invention, the fresh meat is treated by using the high-voltage pulsed electric field, and the meat product is pickled in combination with the specific mixed barbecue pickling material, so that the PhIP content in the obtained barbecued meat product is remarkably reduced, and compared with the meat product which is not treated, the PhIP content is reduced by 87.27%; and a new thought is provided for reducing the content of PhIP in the barbecue meat product in food safety.

Description

Technical Field

[0001] The present invention belongs to the technical field of safe processing of meat products, and particularly relates to a method for reducing the content of PhIP in grilled meat products. Background Art

[0002] PhIP is a heterocyclic amine that is easily formed in thermally processed meat products such as grilled meat. Long-term intake of meat products with high PhIP content has an increased risk of developing cancer. Therefore, people are increasingly paying attention to controlling the PhIP content during the grilled processing of meat products.

[0003] Currently, the main methods for reducing the PhIP content in grilled meat products are as follows: 1. Using substances such as polyphenolic compounds with a meta-dihydroxy structure and sulfur-containing spices such as isothiocyanates as additives to reduce the PhIP content in grilled meat; 2. Adding reducing glucose to fresh meat to reduce the formation of PhIP, or adding 5% honey during frying to reduce the PhIP content, or marinating chicken with a marinade containing 10% glucose to reduce the PhIP content in grilled chicken. However, the above methods all have the problem of adding other auxiliary materials or sugars to meat products and being difficult to accurately control the dosage. If the addition amount is too much, it will limit the range of grilled food consumers (diabetic patients cannot eat) and may affect the taste of grilled meat. If the addition amount is insufficient, the amount of PhIP formed in grilled meat products cannot be significantly controlled.

[0004] Therefore, how to reduce the PhIP content in grilled meat products while ensuring low sugar and good taste has become an urgent problem to be solved in this field. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a method for reducing the PhIP content in grilled meat products. The fresh meat is treated with high-voltage pulsed electric fields and marinated with a specific mixed grilled meat marinade, which can significantly reduce the formation amount of PhIP in the grilled meat products.

[0006] The technical solution of the present invention is as follows: In the first aspect of the present invention, a mixed grilled meat marinade is provided. The mixed grilled meat marinade comprises components in the following mass ratio: Component A: Component B = 100:1 to 5:1; Component A is a prepared marinade; Component B is obtained by reacting glucose and glycine.

[0007] Further, by weight, the prepared marinade comprises the following components: 0 to 30 parts of chili powder, 0 to 20 parts of pepper powder, 5 to 25 parts of Chinese prickly ash powder, 0 to 30 parts of sesame powder, 0 to 5 parts of fennel powder, 5 to 15 parts of cumin powder, 0 to 20 parts of garlic powder, 0 to 30 parts of onion powder, and 5 to 25 parts of salt.

[0008] Specifically, the following modulation marinade is used: 10 parts of pepper powder, 10 parts of Chinese prickly ash powder, 30 parts of sesame powder, 2 parts of fennel powder, 5 parts of cumin powder, and 15 parts of salt (for 500g of meat); Or 20 parts of chili powder, 15 parts of Chinese prickly ash powder, 10 parts of cumin powder, 10 parts of garlic powder, 15 parts of onion powder, and 15 parts of salt (for 500g of meat).

[0009] Furthermore, the preparation method of component B is as follows: Dissolve glucose and glycine in water and react, and then spray-dry the reaction solution to obtain component B.

[0010] Component B is actually a product containing carbonyl compounds.

[0011] Among them, the molar ratio of glucose to glycine is 3:1 to 10:1; the sum of the masses of glucose and glycine accounts for 5% to 20% of the mass of water; the reaction temperature is 120 to 180 °C, and the time is 60 to 180 min; the reaction pH is 5.2 to 6.8.

[0012] Among them, the inlet hot air temperature for spray drying is 150 to 200 °C, and the outlet hot air temperature is 70 to 100 °C.

[0013] The content of component B increases by 5% to 15% after the reaction.

[0014] The preparation method of the mixed barbecue marinade is as follows: (1) Prepare component B: Dissolve glucose and glycine in water and react, and then spray-dry the reaction solution to obtain component B; (2) Mix 0 to 30 parts of chili powder, 0 to 20 parts of pepper powder, 5 to 25 parts of Chinese prickly ash powder, 0 to 30 parts of sesame powder, 0 to 5 parts of fennel powder, 5 to 15 parts of cumin powder, 0 to 20 parts of garlic powder, 0 to 30 parts of onion powder, and 5 to 25 parts of salt evenly to obtain component A; (3) Mix component A and component B in a mass ratio of 100:1 to obtain the mixed barbecue marinade.

[0015] In the second aspect of the present invention, a method for reducing the content of PhIP in grilled meat products is provided, including the following steps: S1, prepare the mixed barbecue marinade using the above method; S2, pretreatment of meat products: Select fresh meat products, cut them after cleaning, and then perform high-voltage pulsed electric field treatment; S3, Marinating of meat products: Add the mixed barbecue marinade obtained in S1 to the meat products treated by high-voltage pulsed electric field in S2, and perform mixed marinating; S4, Barbecue processing: Place the marinated meat products on a barbecue device for roasting.

[0016] Preferably, in S2, the meat products are cut into pieces with a size of 1 cm×1 cm to 4 cm×4 cm; Preferably, in S2, the field strength of the high-voltage pulsed electric field is 1 to 30 kV / cm, the pulse width is 1 - 200 μs, and the frequency is 1 - 1000 Hz. Preferably, in S2, the number of times of high-voltage pulsed electric field treatment is 1 to 500 times.

[0017] Preferably, in S3, the marinating temperature of the meat products is 0 to 15°C, and the marinating time is 10 to 180 min.

[0018] The application of high-voltage pulsed electric field in reducing the content of PhIP in grilled meat products is also within the protection scope of the present invention.

[0019] The beneficial effects of the present invention are as follows: (1) In the present invention, fresh meat is treated with high-voltage pulsed electric field and combined with a specific mixed barbecue marinade for marinating the meat products. The content of PhIP in the grilled meat products obtained is significantly reduced. Compared with the untreated meat products, the content of PhIP is reduced by 87.27%; (2) The present invention adopts the method of combining green high-voltage pulsed technology with a mixed barbecue marinade to reduce the content of PhIP in grilled meat products, providing a new idea for reducing the content of PhIP in grilled meat products in food safety. Description of the Drawings

[0020] Figure 1 Shows the influence of the high-voltage pulsed electric field strength of the present invention on PhIP in grilled pork; Figure 2 Shows the influence of the mixing ratio of the modulated marinade and the product containing carbonyl compounds on PhIP in grilled mutton. Detailed Embodiments

[0021] In order to enable those skilled in the art to better understand the present invention, the present invention will be further described in detail below in combination with specific embodiments.

[0022] Example 1 A method for reducing the content of PhIP in grilled pork, comprising the following steps: (1)Preparation of Component B (product containing carbonyl compounds): Dissolve glucose and glycine in water at a molar ratio of 5:1 (the sum of the masses of glucose and glycine accounts for 10% of the mass of water); heat the solution to 150 °C and react for 120 min under the condition of pH 6; subsequently, spray-dry the reaction solution (the inlet hot air temperature of the spray is 180 °C, and the outlet hot air temperature is 85 °C) to obtain Component B (product containing carbonyl compounds); (2)Meat pretreatment: Select fresh pork, wash it clean, cut it into pieces of 2 cm × 2 cm, and divide it into 4 equal parts on average. The first part is treated with a high-voltage pulsed electric field with a field strength of 10 kV / cm for 30 times, the pulse width is 10 μs, and the frequency is 200 Hz; the second part is treated with a high-voltage pulsed electric field with a field strength of 20 kV / cm for 30 times, the pulse width is 10 μs, and the frequency is 200 Hz; the third part is treated with a high-voltage pulsed electric field with a field strength of 30 kV / cm for 30 times, the pulse width is 10 μs, and the frequency is 200 Hz; the fourth part is not treated with a high-voltage pulsed electric field; (3)Meat marinating: Mix the prepared marinade (Component A: 10 parts of pepper powder, 10 parts of Chinese prickly ash powder, 30 parts of sesame powder, 2 parts of fennel powder, 5 parts of cumin powder and 15 parts of salt (for 500 g of meat)) with Component B (product containing carbonyl compounds) prepared in (1) at a mass ratio of 100:1, and prepare 4 portions of mixed barbecue marinade according to this method; add the 4 portions of mixed barbecue marinade to the 4 portions of pork pieces treated with a high-voltage pulsed electric field in (2) respectively, and place the 4 portions of pork pieces in an environment of 20 °C for marinating for 60 min; (4)Barbecue processing: Place the marinated pork pieces on a barbecue grill and barbecue them with charcoal fire, control the barbecue temperature at 200 °C, and grill each side for 5 min until the surface of the pork is golden yellow and cooked through.

[0023] Example 2 A method for reducing the content of PhIP in grilled mutton, comprising the following steps: (1)Preparation of Component B (product containing carbonyl compounds): Dissolve glucose and glycine in water at a molar ratio of 5:1 (the sum of the masses of glucose and glycine accounts for 10% of the mass of water); heat the solution to 150 °C and react for 120 min under the condition of pH 6; subsequently, spray-dry the reaction solution, the inlet hot air temperature of the spray is 180 °C, and the outlet hot air temperature is 85 °C, to obtain Component B (product containing carbonyl compounds); (2)Meat pretreatment: Select fresh mutton, wash it clean, cut it into pieces of 4 cm × 4 cm, divide it into 4 equal parts, and all are treated with a high-voltage pulsed electric field. The field strength is set at 10 kV / cm, treated 40 times, the pulse width is 10 μs, and the frequency is 200 Hz; (3) Meat curing: Prepare 4 portions of prepared curing marinade (Component A: 20 parts of chili powder, 15 parts of Chinese prickly ash powder, 10 parts of cumin powder, 10 parts of garlic powder, 15 parts of onion powder, and 15 parts of table salt (for 500 g of meat)). Mix 3 of them with the Component B (product containing carbonyl compounds) prepared in (1) in mass ratios of 100:1, 50:1, and 10:1 respectively to obtain 3 portions of mixed roasted meat curing marinade. Add the 3 portions of mixed marinade to the 3 portions of mutton cubes treated by high-voltage pulsed electric field in (2) respectively. Add the remaining one portion of Component A to the 4th portion of mutton according to the required amount of the meat quality, without adding Component B. Place the 4 portions of mutton in an environment at 4 °C and cure for 90 min; (4) Grilling process: Place the cured mutton cubes on a grill and grill them with charcoal fire. Control the grilling temperature at 200 °C and grill each side for 8 min until the surface of the mutton turns golden yellow and is cooked through.

[0024] Comparative Example 1 The difference from Example 1 is that in step (1), glucose and glycine are dissolved in water at a molar ratio of 1:1; in step (2), the fixed electric field strength is 10 kV / cm, and other steps are the same as those in Example 1.

[0025] The measured PhIP content in the grilled pork is 65 ± 3 ng / g. It can be seen that when glucose and glycine are at a molar ratio of 1:1, the content of carbonyl compounds decreases, and the effect of reducing PhIP is not good.

[0026] Comparative Example 2 The difference from Example 1 is that in step (1), glucose and glycine are dissolved in water at a molar ratio of 13:1; in step (2), the fixed electric field strength is 10 kV / cm, and other steps are the same as those in Example 1.

[0027] The measured PhIP content in the grilled pork is 61 ± 4 ng / g. It can be seen that when glucose and glycine are at a ratio of 13:1, the amino acid ratio is too low, the ability to produce carbonyl compounds decreases, and the effect of reducing the PhIP content becomes weaker.

[0028] Test Example The inhibitory effects on PhIP in Example 1 and Example 2 were detected by a liquid chromatography-mass spectrometry instrument as follows: 1) High-performance liquid chromatography conditions The chromatographic column was Zorbax Eclipse Plus C18 (2.1×150 nm, 3.5 μm); the column temperature was 25 °C; the flow rate was 0.2 mL / min; the mobile phase: A was ammonium formate (10 mol / L, PH = 3.5), and B was acetonitrile; the elution gradient was: 0 - 12 min, 10% - 60% (B); 12 - 14 min, 60% - 10% (B); the injection volume was 1 μL.

[0029] 2) Mass spectrometry conditions The ion source used in this mass spectrometry was the ESI source; the nebulizing and collision gas was nitrogen; the nebulizing gas pressure was 40 psi; the capillary voltage was 4000 V; the dryer flow rate was 10 L / min; the dryer temperature was 350 °C; the PhIP mass spectrometry transition modes were: PhIP, m / z 225.3 → m / z 210.

[0030] Figure 1 Table 1 shows the effect of high - voltage pulsed electric field intensity on the content of PhIP in grilled pork in Example 1.

[0031] Table 1 Effect of high - voltage pulsed electric field intensity on the content of PhIP in grilled pork Electric field strength PhIP content 0 55 ± 3 ng / g 10 20 ± 4 ng / g 20 12 ± 2 ng / g 30 7 ± 4 ng / g

[0032] From Table 1 and Figure 1 it can be seen that when fresh meat is not treated with high - voltage pulsed electric field, its PhIP content is relatively high. When the electric field intensity increases to 30 kV / cm, the PhIP content decreases significantly. Considering that further increasing the electric field intensity will greatly increase the equipment cost and there is no significant change in the effect of reducing the PhIP content, the electric field intensity is no longer increased for meat treatment.

[0033] Figure 2 Table 2 shows the effect of the mixing ratio of the modulated marinade and the product containing carbonyl compounds on the content of PhIP in grilled lamb.

[0034] Table 2 Effect of the ratio of component A and component B on the content of PhIP in grilled lamb Ratio of component A and component B PhIP content Calculated by the amount of seasoning required for the meat mass: 0 127 ± 5 ng / g 100：1 53 ± 3 ng / g 50：1 20 ± 5 ng / g 10：1 8 ± 4 ng / g

[0035] From Table 2 and Figure 2It can be seen that when the product containing carbonyl compounds is not used, the PhIP content is relatively high. When the mixing ratio of the marinade and the product containing carbonyl compounds is decreased, the PhIP content gradually decreases. When the mixing ratio of the marinade and the product containing carbonyl compounds is 10, the PhIP content is the lowest. However, if the mixing ratio of the marinade and the product containing carbonyl compounds is further decreased, it will have a significant impact on the color and flavor of the roasted meat. Therefore, considering the impact on the flavor of the roasted meat and other factors, the mixing ratio of the marinade and the product containing carbonyl compounds is not further decreased.

Claims

1. A mixed barbecue marinade, characterized in that: The composition comprises the following mass ratios: Component A: Component B = 100:1~5:1; The component A is a prepared marinade; and the component B is obtained by reacting glucose and glycine.

2. The mixed barbecue marinade according to claim 1, characterized in that: The prepared marinade comprises the following components in parts by weight: 0~30 parts of chili powder, 0~20 parts of pepper powder, 5~25 parts of pepper powder, 0~30 parts of sesame powder, 0~5 parts of fennel powder, 5~15 parts of cumin powder, 0~20 parts of garlic powder, 0~30 parts of onion powder and 5~25 parts of salt.

3. The method for preparing the mixed barbecue marinade according to claim 1, characterized in that: The following steps are involved: (1) Preparing component B: dissolving glucose and glycine in water for reaction, and then spray-drying the reaction solution to obtain component B; (2) Evenly mix 0-30 parts of chili powder, 0-20 parts of pepper powder, 5-25 parts of pepper powder, 0-30 parts of sesame powder, 0-5 parts of fennel powder, 5-15 parts of cumin powder, 0-20 parts of garlic powder, 0-30 parts of onion powder and 5-25 parts of salt to obtain component A; (3) Component A and component B are mixed in a mass ratio of 100:1 to obtain a mixed barbecue marinade.

4. The preparation method according to claim 3, characterized in that: In (1), the molar ratio of glucose to glycine is 3:1 to 10:1; and the sum of the mass of glucose and glycine accounts for 5% to 20% of the mass of water.

5. The preparation method according to claim 3, characterized in that: (1), the reaction temperature is 120~180℃, the reaction time is 60~180 min; and the reaction pH is 5.2~6.

8.

6. The preparation method according to claim 3, characterized in that: In (1), the inlet hot air temperature of the spray drying is 150-200°C, and the outlet hot air temperature is 70-100°C.

7. A method for reducing PhIP content in grilled meat, characterized in that: The following steps are involved: S1, preparing a mixed barbecue marinade using the preparation method according to claim 3; S2, pretreatment of meat: select fresh meat, clean it, cut it, and then treat it with a high-voltage pulse electric field; S3, marinating the meat: adding the mixed barbecue marinade obtained in S1 to the meat treated by the high-voltage pulse electric field in S2, and marinating the meat; S4, grilling processing: placing the marinated meat on the grilling equipment for grilling.

8. The method according to claim 7, characterized in that In S2, the field strength of the high-voltage pulse electric field is 1~30 kV / cm, the pulse width is 1~200 μs, and the frequency is 1~1000 Hz.

9. The method according to claim 7, characterized in that In S2, the number of high voltage pulse electric field treatments is 1 to 500 times.

10. The method according to claim 7, characterized in that In S3, the marinating temperature of meat was 0~15℃ and the marinating time was 10~180 min.

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