Preparation method for reducing content of harmful substances in roast meat and product and application thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method for reducing the content of harmful substances in roast meat and a product and application thereof. The preparation method comprises the following steps: mixing meat paste and NaCl to obtain a mixture; the mass ratio of the meat paste to the NaCl is (0.5-3.0): 100; pickling the mixture to enable the water content of the meat paste to be 55%-70% so as to obtain pickled meat paste; and roasting the salted meat paste until the central temperature of the meat paste is 70-80 DEG C to obtain the roasted meat. According to the preparation method disclosed by the invention, the food safety risk of the roast meat is reduced, the content of heterocyclic amine and polycyclic aromatic hydrocarbon in the roast meat is reduced, the cohesive force and elasticity of the roast meat are improved, and the quality and safety of the roast meat are improved. The barbecue processed by the preparation method has the advantages of low content of harmful substances and high quality.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a preparation method for reducing the content of harmful substances in roasted meat, and its products and applications. Background Art

[0002] With the change of people's eating habits, roasted meat has gradually become a favorite food among consumers. However, the processing process of roasted meat is often accompanied by high temperature and open fire, which will cause Maillard reaction and other oxidation reactions of food components such as fat and protein, and then generate a variety of potentially harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons. These substances have health risks such as carcinogenicity and mutagenicity. Especially for processed red meat, due to its relatively high content of fat, heme and other components, it is more likely to form carcinogens such as N-nitroso compounds and heterocyclic amines during the processing. Therefore, how to reduce the generation of these harmful substances and maintain the safety of food while ensuring the flavor and quality of roasted meat has become a difficult problem to be solved in the field of food processing.

[0003] At present, the prior art usually uses other chlorides to replace NaCl during the preparation of roasted meat to promote protein hydrolysis and reduce the generation of acrylamide, a harmful substance in the system. For example, the prior art (LUO J, NASIRU M M, ZHUANG H, et al. Effects of partial NaCl substitution with high temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham[J]. 2021, 140: 110001.) found that replacing 25% of NaCl with KCl and combining with high-temperature heating can promote protein hydrolysis; the prior art ( V, SENYUVA H Z J F C. Acrylamide formation is prevented by divalent cations during the Maillard reaction[J]. 2007, 103(1): 196 - 203.) found that in the sugar-asparagine model, magnesium salts and chlorides can significantly reduce the generation of acrylamide, a harmful substance in the system. However, although other chlorides except NaCl have a certain salty taste, they usually have obvious bitter and metallic tastes and are not suitable for food processing. The research on whether NaCl has an impact on the formation of harmful substances in roasted meat and how to inhibit harmful substances by regulating the content of NaCl is not sufficient. Summary of the Invention

[0004] To address the deficiencies in the prior art, the present invention provides a preparation method, product, and application for reducing the content of harmful substances in grilled meat. By regulating the addition amount of NaCl in the grilled meat, the method provided by the present invention reduces the content of harmful substances in the grilled meat and improves the quality of the grilled meat. The preparation method, product, and application for reducing the content of harmful substances in grilled meat provided by the present invention specifically include the following technical solutions:

[0005] A preparation method for grilled meat, comprising the following steps:

[0006] Mix minced meat and NaCl to obtain a mixture; the mass ratio of the minced meat to NaCl is (0.5 - 3.0):100;

[0007] Marinate the mixture to make the water content of the minced meat 55% - 70% to obtain marinated minced meat;

[0008] Roast the marinated minced meat until the central temperature of the minced meat reaches 70 - 80°C to obtain grilled meat.

[0009] Preferably, the minced meat includes pork minced meat, beef minced meat, and poultry minced meat.

[0010] Preferably, the marinating temperature is 4 - 10°C and the marinating time is 8 - 12 h.

[0011] Preferably, the roasting temperature is 210 - 230°C and the time is 8 - 12 min.

[0012] Preferably, before the roasting, it further includes a step of shaping the obtained marinated minced meat into a meat patty.

[0013] Preferably, the thickness of the meat patty is 5 - 10 mm and the diameter is 80 - 100 mm.

[0014] The present invention also provides a grilled meat product prepared by the above - described preparation method. The content of heterocyclic amines in the grilled meat product is ≤3.73 μg / kg, and the content of polycyclic aromatic hydrocarbons is ≤1.59 μg / kg.

[0015] The present invention also provides the application of the above - described method in reducing the content of harmful substances in grilled meat and / or improving the quality of grilled meat.

[0016] Preferably, the harmful substances include one or more of heterocyclic amines, polycyclic aromatic hydrocarbons, and α - dicarbonyl compounds; the polycyclic aromatic hydrocarbons include PAH4.

[0017] Preferably, the improvement of the quality of grilled meat includes improving the texture index of the grilled meat; the texture index includes the cohesiveness and / or elasticity of the grilled meat.

[0018] The beneficial effects of the present invention are as follows:

[0019] The present invention provides a method for preparing roasted meat, comprising the following steps: mixing minced meat and NaCl to obtain a mixture; the mass ratio of the minced meat to NaCl is (0.5 - 3.0):100; marinating the mixture to make the water content of the minced meat 55% - 70% to obtain marinated minced meat; roasting the marinated minced meat until the central temperature of the minced meat is 70 - 80°C to obtain roasted meat. The preparation method of the present invention reduces the contents of heterocyclic amines and polycyclic aromatic hydrocarbons in roasted meat by adjusting the content of sodium chloride in the roasted meat, and improves the cohesion and elasticity of the roasted meat. Chloride ions in NaCl can affect the water-holding capacity of muscle fibers, and can also affect the migration and transformation of precursors, control lipid and protein oxidation, etc., to affect the formation of heterocyclic amines and polycyclic aromatic hydrocarbons. The roasted meat obtained by using the preparation method of the present invention has the advantages of low content of harmful substances and high quality. The preparation method of the present invention reduces the food safety risk of roasted meat, improves the quality and safety of roasted meat, and has a wide application prospect. Description of the Drawings

[0020] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the embodiments.

[0021] Figure 1 It is the determination result of the content of α-dicarbonyl compounds in Experimental Example 1 of the present invention;

[0022] Among them, Figure 1 from left to right are the detection results of α-dicarbonyl compound 3-DG, α-dicarbonyl compound GO and α-dicarbonyl compound MGO. In each bar chart, different letters indicate significant differences between the results (P < 0.05). Detailed Embodiments

[0023] The present invention provides a method for preparing roasted meat, comprising the following steps:

[0024] Mixing minced meat and NaCl to obtain a mixture; the mass ratio of the minced meat to NaCl is (0.5 - 3.0):100; marinating the mixture to make the water content of the minced meat 55% - 70% to obtain marinated minced meat; roasting the marinated minced meat until the central temperature of the minced meat is 70 - 80°C to obtain roasted meat.

[0025] The present invention mixes minced meat and NaCl to obtain a mixture. As an embodiment, the mass ratio of the minced meat to NaCl is (0.5 - 3.0):100; as another embodiment, the mass ratio of the minced meat to NaCl can be any one of 0.5:100, 1.0:100, 1.5:100, 2.0:100, 2.5:100, and 3.0:100; as another embodiment, the mass ratio of the minced meat to NaCl is (1.0 - 2.5):100. In a specific embodiment, the mass ratio of the minced meat to NaCl is 1.5:100. The present invention defines the mass ratio range of the minced meat to NaCl. Within this range, the chloride ions in NaCl can affect the water-holding capacity of muscle fibers, and can also affect the migration and transformation of precursors, and control the formation of heterocyclic amines and polycyclic aromatic hydrocarbons by means of controlling lipid and protein oxidation, thereby reducing the content of impurities in roasted meat.

[0026] As an embodiment, the minced meat includes pork minced meat, beef minced meat, and poultry minced meat. As an embodiment, the present invention crushes fresh meat with a crusher to make minced meat.

[0027] After obtaining the mixture, the present invention marinates the mixture to make the water content of the minced meat 55% - 70% to obtain marinated minced meat. As an embodiment, the marinating temperature is 4 - 10°C; as another embodiment, the marinating temperature can be any one of 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, and 10°C. As an embodiment, the water content of the minced meat can be any one of 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, and 70%.

[0028] As an embodiment, the marinating time is 8 - 12 h; as another embodiment, the marinating time can be any one of 8 h, 9 h, 10 h, 11 h, and 12 h. In a specific embodiment, the marinating temperature is 4°C and the marinating time is 10 h.

[0029] After obtaining the marinated meat paste, the present invention roasts the marinated meat paste until the central temperature of the meat paste is 70-80 °C to obtain roasted meat. As an embodiment, the roasting temperature is 210-230 °C; as another embodiment, the roasting temperature can be any one of 210 °C, 220 °C and 230 °C. As an embodiment, the roasting time is 8-12 min; as another embodiment, the roasting temperature can be any one of 8 min, 9 min, 10 min, 11 min and 12 min. In a specific embodiment, the roasting temperature is 220 °C and the roasting time is 10 min. As an embodiment, the central temperature of the meat paste can be any one of 70 °C, 75 °C and 80 °C.

[0030] As an embodiment, before the roasting, the present invention shapes the obtained marinated meat paste to obtain meat patties. As an embodiment, the diameter of the meat patty is 80-100 mm; as another embodiment, the diameter of the meat patty can be any one of 80 mm, 90 mm and 100 mm. As an embodiment, the thickness of the meat patty can be 5-10 mm; as another embodiment, the thickness of the meat patty can be any one of 5 mm, 6 mm, 7 mm, 8 mm, 9 mm and 10 mm. In a specific embodiment, the diameter of the meat patty is 90 mm and the thickness of the meat patty is 7 mm.

[0031] The present invention also provides a roasted meat product prepared by using the preparation method described in the above technical solution. The roasted meat product has the advantages of low impurity content and high quality. The content of heterocyclic amines in the roasted meat product is ≤3.73 μg / kg, the content of polycyclic aromatic hydrocarbons is ≤1.59 μg / kg, and the cohesion and elasticity of the roasted meat are relatively high, and the eating experience of the roasted meat is good.

[0032] The present invention also provides the application of the method as described above in reducing the content of harmful substances in roasted meat and / or improving the quality of roasted meat.

[0033] As an implementation mode, the harmful substances in the present invention include one or more of heterocyclic amines, polycyclic aromatic hydrocarbons and α-dicarbonyl compounds. As an implementation mode, the heterocyclic amines include carboline heterocyclic amines, quin(ox)oline heterocyclic amines and pyridine heterocyclic amines; as another implementation mode, the carboline heterocyclic amines include Norharman, Harman, AαC, MeAαC and Trp-P-2; as another implementation mode, the quin(ox)oline heterocyclic amines include IQx, 4,8-DiMeIQx, 7,8-DiMeIQx and MeIQx; as another implementation mode, the pyridine heterocyclic amines include PhIP; as an implementation mode, the polycyclic aromatic hydrocarbons include PAH4; as an implementation mode, the PAH4 includes benzo[a]anthracene (BaA), (Chr), benzo[b]fluoranthene (BbF) and benzo[a]pyrene (BaP); as an implementation mode, improving the quality of roasted meat includes improving the texture index of roasted meat; the texture index includes the cohesiveness of roasted meat and / or the elasticity of roasted meat.

[0034] To further illustrate the present invention, the present invention will be described in detail below with reference to the drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0035] Example 1 A method for preparing a roasted beef patty

[0036] The steps of the preparation method are as follows: Crush 60 g of fresh beef to make minced meat, add NaCl equivalent to 0.5% of the mass of the minced meat to the minced meat, and mix to obtain a mixture. Make the mixture into a meat patty with a thickness of 7 mm and a diameter of 90 mm, marinate the meat patty at 4°C for 8 - 12 h, and keep the water content of the minced meat in the meat patty at 60% to obtain marinated minced meat. Roast the marinated minced meat at 210°C for 10 min until the internal temperature of the meat patty reaches 75°C to obtain a roasted beef patty.

[0037] Example 2 A method for preparing a roasted beef patty

[0038] The preparation method is the same as that of Example 1, except that the dosage of NaCl is 1.0% of the mass of the minced meat.

[0039] Example 3 A method for preparing a roasted beef patty

[0040] The preparation method is the same as that of Example 1, except that the dosage of NaCl is 1.5% of the mass of the minced meat.

[0041] Example 4 A method for preparing a roasted beef patty

[0042] The preparation method is the same as that of Example 1, except that the dosage of NaCl is 2.0% of the mass of the minced meat.

[0043] Example 5 A method for preparing roasted beef patties

[0044] The preparation method is the same as that of Example 1, except that the amount of NaCl used is 2.5% of the mass of the minced meat.

[0045] Example 6 A method for preparing roasted beef patties

[0046] The preparation method is the same as that of Example 1, except that the amount of NaCl used is 3.0% of the mass of the minced meat.

[0047] Example 7 A method for preparing roasted beef

[0048] The preparation method is the same as that of Example 1, except that the water content of the minced meat in the beef patty is 55%.

[0049] Example 8 A method for preparing roasted beef

[0050] The preparation method is the same as that of Example 1, except that the water content of the minced meat in the beef patty is 70%.

[0051] Example 9 A method for preparing roasted beef

[0052] The preparation method is the same as that of Example 1, except that the internal temperature of the beef patty is 70 °C.

[0053] Example 10 A method for preparing roasted beef

[0054] The preparation method is the same as that of Example 1, except that the internal temperature of the beef patty is 80 °C.

[0055] Example 11 A method for preparing roasted pork patties

[0056] The preparation method is the same as that of Example 1, except that the meat raw material is pork.

[0057] Example 12 A method for preparing roasted pork patties

[0058] The preparation method is the same as that of Example 2, except that the meat raw material is pork.

[0059] Example 13 A method for preparing roasted pork patties

[0060] The preparation method is the same as that of Example 3, except that the meat raw material is pork.

[0061] Example 14 A method for preparing roasted pork patties

[0062] The preparation method is the same as that of Example 4, except that the meat raw material is pork.

[0063] Example 15 A method for preparing roasted pork patties

[0064] The preparation method is the same as that of Example 5, except that the meat raw material is pork.

[0065] Example 16 A method for preparing a roasted pork patty

[0066] The preparation method is the same as that of Example 6, except that the meat raw material is pork.

[0067] Example 17 A method for preparing a roasted pork patty

[0068] The preparation method is the same as that of Example 7, except that the meat raw material is pork.

[0069] Example 18 A method for preparing a roasted pork patty

[0070] The preparation method is the same as that of Example 8, except that the meat raw material is pork.

[0071] Example 19 A method for preparing a roasted pork patty

[0072] The preparation method is the same as that of Example 9, except that the meat raw material is pork.

[0073] Example 20 A method for preparing a roasted pork patty

[0074] The preparation method is the same as that of Example 10, except that the meat raw material is pork.

[0075] Example 21 A method for preparing a roasted chicken patty

[0076] The preparation method is the same as that of Example 1, except that the meat raw material is chicken.

[0077] Example 22 A method for preparing a roasted chicken patty

[0078] The preparation method is the same as that of Example 2, except that the meat raw material is chicken.

[0079] Example 23 A method for preparing a roasted chicken patty

[0080] The preparation method is the same as that of Example 3, except that the meat raw material is chicken.

[0081] Example 24 A method for preparing a roasted chicken patty

[0082] The preparation method is the same as that of Example 4, except that the meat raw material is chicken.

[0083] Example 25 A method for preparing a roasted chicken patty

[0084] The preparation method is the same as that of Example 5, except that the meat raw material is chicken.

[0085] Example 26 A method for preparing a roasted chicken patty

[0086] The preparation method is the same as that of Example 6, except that the meat raw material is chicken.

[0087] Example 27 A preparation method of roasted chicken patties

[0088] The preparation method is the same as that of Example 7, except that the meat raw material is chicken.

[0089] Example 28 A preparation method of roasted chicken patties

[0090] The preparation method is the same as that of Example 8, except that the meat raw material is chicken.

[0091] Example 29 A preparation method of roasted chicken patties

[0092] The preparation method is the same as that of Example 9, except that the meat raw material is chicken.

[0093] Example 30 A preparation method of roasted chicken patties

[0094] The preparation method is the same as that of Example 10, except that the meat raw material is chicken. Comparative Example 1 A preparation method of roasted beef patties

[0095] The preparation method is the same as that of Example 1, except that NaCl is not added to the minced meat.

[0096] Experimental Example 1 Exploration of the content of harmful components in roasted patties

[0097] In this experimental example, after the roasted meat products prepared by the preparation methods shown in Examples 1 to 6 (as the test experimental groups) and Comparative Example 1 (as the control group) were cooled, they were ground into powder with a grinder to obtain different roasted beef powders. The obtained roasted beef powders of different groups were used as samples for subsequent tests. The detection raw material is: using a liquid as the mobile phase, different components in the sample are separated by a stationary phase (such as an adsorbent, a distributor, etc.). When the sample solution passes through the stationary phase, each component interacts with the stationary phase. Since the distribution coefficients of each component between the stationary phase and the mobile phase are different, their moving speeds in the chromatographic column will also be different, thus realizing the separation of components. The detection method is as follows.

[0098] (1) UPLC-MS / MS determination method for heterocyclic amine content:

[0099] Sample pretreatment: Accurately weigh 1 g of the freeze-dried powder of different groups of roasted beef patties into 50 mL centrifuge tubes, add 10 mL of 0.1 mol / L NaOH solution, vortex at 2000 rpm for 5 min, then add 10 mL of chromatographically pure acetonitrile, vortex at 2000 rpm for 1 min, successively add 6 g of MgSO4 and 1.5 g of sodium acetate, vortex at 2000 rpm for 5 min. After cooling, centrifuge at 4000 rpm for 5 min at 4 °C, collect the supernatant in a fixed volume for solid-phase extraction. For the solid-phase extraction part, after activating the Waters Oasis MCX solid-phase extraction column with 3 mL of methanol and 0.01 mol / L hydrochloric acid solution, load the sample. After completion, wash with 3 mL of 2% formic acid water, 9 mL of deionized water, and 3 mL of methanol, drain and then evacuate with a vacuum pump, discard the waste liquid, elute with 3 mL of ammoniated methanol (9:1, V / V), collect the eluate, perform nitrogen blowing, redissolve with 1 mL of methanol, and filter for measurement.

[0100] Liquid chromatography conditions: Detection was carried out using a Waters ACQUITY / Xevo TQ-S micro ultra-high performance liquid chromatography-mass spectrometry instrument. An ACQUITY BEH C18 chromatographic column (1.7 μm, 1 mm × 100 mm) was used, column temperature: 45 °C; injection flow rate: 0.5 ml / min, injection volume was 3 μL, mobile phase A was ultrapure water, mobile phase B was acetonitrile, and the mobile phase elution program was: 0 - 0.5 min, 90% A; 10 - 10.1 min, 50 - 90% A; 10 - 15 min, 90% A.

[0101] Ten HAAs were measured in the roasted beef powder samples, and the heterocyclic amine components and contents determined in different samples were recorded and summarized as shown in Table 1.

[0102] Table 1 Heterocyclic amine contents in different samples (μg / kg)

[0103]

[0104]

[0105] Note: Different letters in each row represent significant differences (p < 0.05).

[0106] As can be seen from Table 1, when the addition amount of NaCl in roasted meat is 1.0 - 2.5% of the total mass of meat mince, there are significant differences in the content of heterocyclic amine components in roasted meat compared with the Control group. With the increase in the addition amount of NaCl, except for PhIP and Tri-P-2 which are less affected, the other heterocyclic amines have obvious changes. Among them, the content of quinoline HAAs is relatively high (0.92 ± 0.1 - 3.31 ± 0.22 μg / kg), the content of carboline is less (0.21 ± 0.02 - 0.4 ± 0.03 μg / kg), 4,8-DiMeIQx, 7,8-DiMeIQx and MeIQx are generated more, IQx, Norharman and Harman are the second, and the generation amounts of other heterocyclic amines except IQx and MeIQx generally show a trend of first decreasing and then increasing with the increase in the addition amount of NaCl. When the addition amount of NaCl is 1.5%, the total content of heterocyclic amines is relatively low, which is 1.4 ± 0.1 μg / kg.

[0107] (2) HPLC determination method for polycyclic aromatic hydrocarbon content:

[0108] Sample pretreatment: Accurately weigh 3 g of the freeze-dried powder of roasted beef patties in different groups into a 50 mL centrifuge tube, add 1 g of diatomaceous earth and mix well, then add n-hexane, vortex at 2500 rpm for 30 s, ultrasonicate at 40 °C for 30 min, centrifuge at 4500 rpm for 5 min, transfer the supernatant, add n-hexane again for extraction, combine the two supernatants, and blow to near dryness with nitrogen below 35 °C. Add 4 mL of acetonitrile to the centrifuge tube after nitrogen blowing, vortex at 2500 rpm for 30 s, then add 900 mg of magnesium sulfate, 100 mg of PSA, 100 mg of C18 packing, vortex at 2500 rpm for 30 s, centrifuge at 4500 rpm for 3 min, extract the supernatant, repeat the extraction with 2 mL of acetonitrile, blow the extracted liquid to near dryness with nitrogen, dissolve to 1 mL with acetonitrile, and filter through a membrane for measurement.

[0109] Liquid chromatography conditions: High performance liquid chromatography tandem fluorescence detector, the chromatographic column is C18 chromatographic column (5 μm, 4.6 × 250 mm) Excitation wavelength / Emission wavelength: Chr and BaA are 270 / 385, Bb F is 256 / 446, BaP is 292 / 410, injection volume 20 μL, column temperature 30 °C, mobile phase A: water, mobile phase B: acetonitrile, gradient elution (0 - 5 min, 50% A; 5 - 20 min, 50 - 100% A; 20 - 28 min, 100% A; 28 - 32 min, 100 - 50% A).

[0110] Record the components and contents of polycyclic aromatic hydrocarbon PAH4 determined in different samples. PAH4 includes benzo[a]anthracene (BaA), (Chr), benzo[b]fluoranthene (BbF) and benzo[a]pyrene (BaP), and the results were summarized as shown in Table 2.

[0111] Table 2 Contents of PAH4 in different samples (μg / kg)

[0112] Group BaA Chr BbF BaP PAH4 Control 0.16±0.04a 0.56±0.11aba 0.41±0.12cd 0.11±0.03a 1.24±0.16b 0.5% NaCl 0.14±0.04ab 0.70±0.27a 0.38±0.15cd 0.07±0.03ab 1.29±0.25b 1.0% NaCl 0.16±0.02a 0.55±0.07ab 0.36±0.06d 0.06±0.01b 1.13±0.14c 1.5% NaCl 0.11±0.01ab 0.42±0.05bc 0.51±0.07cd 0.08±0.02ab 1.12±0.05c 2.0% NaCl 0.11±0.03ab 0.37±0.02bc 0.64±0.22bc 0.08±0.00ab 1.20±0.13b 2.5% NaCl 0.07±0.01b 0.33±0.04d 0.95±0.08a 0.10±0.01ab 1.45±0.06a 3.0% NaCl 0.12±0.02ab 0.40±0.01bc 0.85±0.11ab 0.10±0.02ab 1.47±0.12a

[0113] Note: Different letters in the same column represent significant differences (P < 0.05);

[0114] With the increase of NaCl content, two types of polycyclic aromatic hydrocarbons, Chr and BbF, in roasted meat were significantly affected by NaCl, and their contents were relatively high, 0.33 ± 0.04 - 0.70 ± 0.27 μg / kg and 0.36 ± 0.06 - 0.95 ± 0.08 μg / kg respectively, while the contents of BaP and BaA were relatively low; compared with the control group, as the NaCl content gradually increased, the content of Chr gradually decreased, the content of BbF gradually increased, and the total content of PAH4 showed a trend of first decreasing and then increasing. When the NaCl addition amount was 1.5%, the content of PAH4 was the lowest, 1.12 ± 0.05 μg / kg.

[0115] (3) UPLC-MS / MS determination method for the content of α-dicarbonyl compounds:

[0116] Sample pretreatment: Accurately weigh 5 g of freeze-dried powders of roasted beef patties in different groups into 50 mL centrifuge tubes, add 10 mL of 0.1% formic acid water, vortex at 2500 rpm for 5 min, then centrifuge at 10000 g at 4°C for 10 min. Transfer the supernatant and repeat the extraction once, and combine the two supernatants. Add 10 mL of n-hexane to remove fat and 0.5 mL of potassium ferrocyanide solution (carrez Ⅰ) and 0.5 mL of potassium hexacyanoferrate (Ⅱ) solution (carrez Ⅱ) to remove proteins, vortex at 2500 rpm for 5 min and then centrifuge at 10000 g for 10 min. Draw the middle layer with a syringe and take 3 mL of it for derivatization.

[0117] Derivatization: Place 3 mL of the extract into a brown centrifuge tube, add 100 μL of o-phenylenediamine solution dissolved in methanol at 200 mg / mL, preheat the shaker at 60°C, shake at 100 rpm for 20 min, and then terminate the reaction with an ice-water bath.

[0118] Solid-phase extraction: The sample was purified using an Oasis HLB solid-phase extraction column. First, the solid-phase extraction column was activated with 5 mL of methanol and 5 mL of ultrapure water, and then the entire sample was added. After dripping dry, 5 mL was added for rinsing, and then 3 mL of acetonitrile / water (v:v = 1:1) was used to elute the target compound, and the sample was dried with a vacuum pump. A portion of the eluate was centrifuged at 4 °C and 1000 g for 15 min, and the supernatant was the sample to be measured. Among them, 100 μL of the supernatant was added to 900 μL of acetonitrile / water for dilution as the 3-DG sample to be measured, and the rest was used as the MGO and GO samples to be measured. After passing through a 0.22 μm organic filter membrane, it was reserved for use.

[0119] Record the contents of α-dicarbonyl compounds measured in different samples, and summarize the results as Figure 1 shown.

[0120] As Figure 1 can be seen, with the addition of NaCl, the contents of MGO and GO in the beef patties showed a significant downward trend (P < 0.05), but the content of 3-deoxyglucosone increased significantly (P < 0.05). However, when the dosage was too high, all three showed a significant increase, and the content of 3-DG was more than ten times that of GO and MGO. NaCl may reduce the contents of glyoxal and methylglyoxal by inhibiting lipid oxidation.

[0121] Experimental Example 2 Determination of roasting loss of roasted beef patties

[0122] The method for determining the roasting loss is as follows:

[0123] After the roasted meat sample was taken out and cooled to room temperature, it was weighed. The roasting loss = (60 g - the mass after cooking) / 60 g × 100%.

[0124] In this experimental example, the roasted beef patties prepared by the preparation methods shown in Examples 1 to 6 (as the experimental groups to be measured) and Comparative Example 1 (as the control group) were used as samples for the determination of roasting loss, and the determination results are shown in Table 3.

[0125] Table 3 Determination results of roasting loss of different samples

[0126] Group Roasting loss (%) Control 22.06±0.35a 0.5% NaCl 18.44±0.35b 1.0% NaCl 12.61±1.08c 1.5% NaCl 11.22±0.82d 2.0% NaCl 9.83±0.33e 2.5% NaCl 11.50±0.33cd 3.0% NaCl 9.83±0.33e

[0127] Note: In Table 3, different letters in the same column represent significant differences (P < 0.05);

[0128] As can be seen from Table 3, the addition of NaCl significantly reduces the roasting loss. Compared with the control group, the roasting loss of the treatment group decreases from 22.06±0.35% to 9.83±0.33%, and decreases successively with the increase of the dose and then remains stable. At the same time, the moisture content gradually increases from 53.35±0.76% to 57.56±0.58%, and also tends to be stable after the addition amount reaches 1.5%, showing a linear negative correlation with the roasting loss (Pearson correlation coefficient is 0.933, R 2 = 0.878).

[0129] Determination of moisture content of roasted beef patties in Experimental Example 3

[0130] In this experimental example, referring to the method of GB5009.3—2016, first, the flat weighing bottle is dried to a constant weight in an oven at 103°C, and the constant weight is recorded as m3. An appropriate amount of the sample is placed in the flat bottle with the bottle cap tilted, and the weight is weighed to obtain m1. Then, they are put into the oven and dried to a constant weight to obtain a mass of m2. Then the moisture content (%) = (m1 - m2) / (m1 - m3)×100%.

[0131] In this experimental example, the roasted beef patties prepared by the preparation methods shown in Examples 1 to 6 (as the test experimental groups) and Comparative Example 1 (as the control group) are used as samples for moisture content determination. The determination results are shown in Table 4.

[0132] Table 4 Determination results of moisture content of different samples

[0133] Group Moisture content (%) Control 53.35±0.76c 0.5% NaCl 55.16±0.38b 1.0% NaCl 57.19±0.66a 1.5% NaCl 57.55±0.28a 2.0% NaCl 57.54±0.30a 2.5% NaCl 57.32±0.76a 3.0% NaCl 57.56±0.58a

[0134] Note: In Table 4, different letters in the same column represent significant differences (P < 0.05);

[0135] As can be seen from Table 4, the reduction of roasting loss corresponds to the increase of moisture content. After adding NaCl, the water activity of the sample shows an upward trend. When the addition amount reaches 1.5%, the water activity reaches 0.9, indicating that the proportion of free water in the system is higher.

[0136] Determination of texture of roasted beef patties in Experimental Example 4

[0137] In this experimental example, the roasted beef patties prepared by the preparation methods shown in Examples 1 to 6 (as the test experimental groups) and Comparative Example 1 (as the control group) are used as samples for texture determination. The determination method is as follows:

[0138] After the meat samples were roasted well, they were cooled at room temperature. At the position with uniform texture in the middle of each meat patty, cuboids with the size of 20mm×20mm×10mm were accurately cut and placed on the stage. Using a TA.newplus texture analyzer, a P / 36R probe, and the TPA compression mode, the test conditions were as follows: the pre-test speed was 2.0mm / s, the test speed was 1.0mm / s, the post-test speed was 2.0mm / s, the compression degree was 40%, and the interval time was 5s.

[0139] The texture measurement results of roasted beef patties in different groups were summarized in Table 5.

[0140] Table 5 Texture measurement results of different samples

[0141]

[0142] Note: In Table 5, different letters in the same column represent significant differences (P < 0.05);

[0143] As can be seen from Table 5, the addition of NaCl promoted protein swelling, affected the volume between muscle fibers, and thus increased the height of the meat patty after maturation. Myofibrillar proteins formed heat-induced gels in the muscle after heating, which would bind fat and water, making the meat more firm, elastic, and chewy. With the addition of NaCl, the elasticity, chewiness, and cohesiveness of the meat patty gradually increased. The presence of NaCl promoted the denaturation and dissolution of myofibrillar proteins. The oligomeric heads formed by the tails of myosin after heating would crosslink to form an elastic and viscous gel structure. The more gel structures there were, the stronger the elasticity and chewiness of the sample.

[0144] Based on the above experimental examples and results, it can be seen that in the roasted beef patties prepared in the examples of the present invention, the generation amount of PhIP is not much. This is because the addition of NaCl inhibits the conversion of creatine to creatinine with stronger water solubility during the frying process, thereby reducing the generation of HAAs, and PhIP is the main HAAs with creatinine as the precursor. This is because the addition of NaCl makes the beef patties contain a higher water content. The higher water content reduces the temperature inside the system and reduces the conversion of creatinine and creatine, as well as the migration and exposure of other precursors, resulting in a reduction in the generation amount of PhIP.

[0145] In summary, the preparation method of roasted meat provided by the present invention can reduce the content of heterocyclic amines and polycyclic aromatic hydrocarbons in roasted meat, improve the cohesiveness and elasticity of roasted meat. The roasted meat obtained by using the preparation method of the present invention has the advantages of low content of harmful substances and high quality. The preparation method of the present invention reduces the food safety risk of roasted meat, improves the quality and safety of roasted meat, and has broad application prospects in the field of roasted meat food processing.

[0146] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments without creative efforts as in this embodiment, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing barbecue, characterized in that: The steps include: Mixing minced meat and NaCl to obtain a mixture; the mass ratio of the minced meat to NaCl is (0.5-3.0):100; marinating the mixture so that the water content of the minced meat is 55% to 70%, thereby obtaining marinated minced meat; The marinated minced meat is roasted until the center temperature of the minced meat is 70-80° C. to obtain roasted meat.

2. The preparation method according to claim 1, characterized in that The minced meat includes minced pork, minced beef and minced poultry.

3. The preparation method according to claim 1, characterized in that: The pickling temperature is 4-10° C., and the pickling time is 8-12 hours.

4. The preparation method according to claim 1, characterized in that: The baking temperature is 210-230° C., and the baking time is 8-12 minutes.

5. The preparation method according to any one of claims 1 to 4, characterized in that: Before the baking, the method further comprises the step of shaping the obtained marinated minced meat to obtain meat patties.

6. The preparation method according to claim 5, characterized in that: The meat pie has a thickness of 5 to 10 mm and a diameter of 80 to 100 mm.

7. A barbecue product, characterized in that: The barbecue product is prepared by the preparation method according to any one of claims 1 to 6, wherein the heterocyclic amine content in the barbecue product is ≤3.73 μg / kg, and the polycyclic aromatic hydrocarbon content in the barbecue product is ≤1.59 μg / kg.

8. Use of the preparation method according to any one of claims 1 to 6 in reducing the content of harmful substances in barbecue and / or improving the quality of barbecue.

9. The use according to claim 8, characterized in that The harmful substances include one or more of heterocyclic amines, polycyclic aromatic hydrocarbons and α-dicarbonyl compounds; the polycyclic aromatic hydrocarbons include PAH4.

10. The use according to claim 8, characterized in that Improving the quality of the grilled meat includes improving the texture index of the grilled meat; the texture index includes the cohesion of the grilled meat and / or the elasticity of the grilled meat.

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