酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响

云南农业大学食品科学技术学院, 云南昆明 650201;
云南省畜产品加工工程技术研究中心, 云南昆明 650201
基金项目:云南省高端科技人才引进项目（2012HA009）
中图分类号:TS251.5⁺2

Influence of the acidulants on the acrylamide and other indicators in fried cured beef

College of Food Science and Technology, Yunan Agricultural University, Kunming 650201, China;
Research Center of Livestock Product Processing and Engineering Technology of Yunnan Province, Kunming 650201, China
Received Date:2016-01-05
Available Online:2016-07-15
CLC number:TS251.5⁺2

摘要:研究了柠檬酸、富马酸、酒石酸、琥珀酸4种酸味剂及不同浓度酒石酸溶液浸泡处理对油炸牛干巴中丙烯酰胺含量及其他指标的影响.结果表明，富马酸、酒石酸、琥珀酸均显著降低了牛干巴中丙烯酰胺的含量，其中酒石酸溶液对丙烯酰胺抑制率达到最大，为92.0%；随酒石酸溶液浓度的增加，牛干巴中丙烯酰胺的抑制率下降，酒名酸溶液浓度为0.25 wt%时，丙烯酰胺抑制率最高，达92.5%；牛干巴的水分、还原糖、游离氨基酸、蛋白质含量，也因酸味剂种类的不同及酒石酸溶液浓度的改变而存在显著差异（ P<0.05）.在油炸牛干巴的生产过程中可以用0.25 wt%浓度的酒石酸溶液浸泡的方法来抑制丙烯酰胺的生成.
- 油炸牛干巴/
- 酸味剂/
- 丙烯酰胺
Abstract:The inhibition of the different kinds of acidulants,such as citric acid,fumaric acid,tartaric acid and succinic acid,and the different concentrations of tartaric acid on the acrylamide of soaking cured beef were studied.The results showed that the fumaric acid,tartaric acid and succinic acid,all of them had significantly effects of reducing the acrylamide contents on cured beef,tartaric acid solution could inhibit 92.0% of the formed acrylamide.With the increase of tartaric acid solution,the inhibitation rate of acrylamide in fried cured beef decreased.When tartaric acid solution concentration was 0.25 wt%,the inhibitation rate of acrylamide was the highest and reached 92.5%.With the changes of the types and concentrations of acidulants,the moisture concent,reducing sugar content,free amino acids and protein content of cured beef had significant differences( P<0.05).In the actual production process could be soaked into 0.25 wt% concentration of tartaric acid solution to inhibit formation of acrylamide before frying.
- fried cured beef/
- acidulants/
- acrylamide
1. [1]
  AHN J S,CASTEL L,CLARKE D B,et al.Verification of the findings of acrylamide in heated foods[J].Food Addit Contam,2002,19:1116.
2. [2]
  KERAMAT J,LEBAIL A,PROST C,et al.Acrylamide in foods:chemistry and analysis.A review[J].Food and Bioprocess Technology,2011,4(3):340.
3. [3]
  LOPACHIN R M,BARBER D S,HE D,et al.Acrylamide inhibits dopamine uptake in rat striatal synaptic vesicles[J].Toxicological Sciences,2006,89(1):224.
4. [4]
  贾松,吕立夏.丙烯酰胺对小鼠小脑SOD基因表达的影响[J].同济大学学报(医学版),2003,24(1):28.
5. [5]
  王振,蔡智鸣,张欣文,等.丙烯酰胺对果蝇的遗传毒性研究[J].同济大学学报(医学版),2008,29(5):55.
6. [6]
  TARC.Monographs on the evaluation of carcinogen risk to humans:some industrial chemicals[J].Iyon:International Agency for Research on Cancer,1994,60:389.
7. [7]
  JUNG M Y,CHOI D S,JU J W.A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries[J]. Journal of Food Science,2003,68(4):1287.
8. [8]
  MESTDAGH F,MAERTENS J,CUCU T,et al.Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms[J].Food Chemistry,2008,107(1):26.
9. [9]
  徐昆龙,肖蓉.食用动物性食品卫生检验技术[M].昆明:云南科技出版社,2002.
1. [1]
  刘瑞雪,李迎博,李义梦,周腾. 壳聚糖-柠檬酸/聚丙烯酰胺双网络水凝胶的构筑与性能研究. 轻工学报, 2020, 35(1): 63-71.doi: 10.12187/2020.01.008
2. [2]
  王军,李迎宾,杨许召,邹文苑,王萍,惠蒙蒙. 咪唑基离子液体表面活性剂与牛血清蛋白混合体系相互作用研究. 轻工学报, 2019, 34(3): 21-27.doi: 10.3969/j.issn.2096-1553.2019.03.002
3. [3]
  任爱清,李伟荣,陈国宝. 香菇脆片真空油炸-热风联合干燥工艺研究. 轻工学报, 2013, 28(4): 45-47.doi: 10.3969/j.issn.2095-476X.2013.04.011
4. [4]
  张丽,张相辉,徐丽霞,关体青,陶冶,张帅,安毅. 保润剂对卷烟保润性能的影响. 轻工学报, 2012, 27(5): 38-40,58.doi: 10.3969/j.issn.2095-476X.2012.05.009
5. [5]
  申瑞玲,许辉,李林. 复合添加剂对面包烘焙品质的影响. 轻工学报, 2015, 30(1): 6-9.doi: 10.3969/j.issn.2095-476X.2015.01.002
6. [6]
  兰宏兵,余述燕,李嘉琪,许静茹,李淑雅,樊凯奇,尹志刚. 便携式免洗织物去污喷剂的研制. 轻工学报, 2019, 34(1): 57-63.doi: 10.3969/j.issn.2096-1553.2019.01.008
7. [7]
  陈志军,尹甲兴,朱海燕,王雪兆,杨清香,魏永豪. CO₂固体吸附剂研究述评. 轻工学报, 2011, 26(5): 107-111.doi: 10.3969/j.issn.1004-1478.2011.05.027
8. [8]
  章银良,周文权,张陆燕. 牛血清蛋白涂膜保鲜圣女果和小黄瓜的研究. 轻工学报, 2013, 28(3): 1-4.doi: 10.3969/j.issn.2095-476X.2013.03.001
9. [9]
  张刘蕾,姜启兴,许艳顺,邹公明,夏文水. 油炸和真空渗透对冻藏风味小龙虾品质的影响. 轻工学报, 2013, 28(4): 40-44.doi: 10.3969/j.issn.2095-476X.2013.04.010
10. [10]
  丘华,李昊,崔妍妍,梁敏. 响应面法优化非油炸即食牡蛎的微波-热风干燥研究. 轻工学报, 2017, 32(1): 21-27.doi: 10.3969/j.issn.2096-1553.2017.1.004
11. [11]
  徐粉,康位粉,孟彦羽,张立朝,方少明. 金属催化腈水解反应制备伯酰胺衍生物的研究进展. 轻工学报, 2017, 32(1): 72-81.doi: 10.3969/j.issn.2096-1553.2017.1.011
12. [12]
  熊卫东,张秋叶. 添加剂对黄豆粉速冻水饺品质的影响. 轻工学报, 2011, 26(2): 12-15.doi: 10.3969/j.issn.1004-1478.2011.02.004
13. [13]
  张玲,张天栋,李娟,李赓,赵英良,王星林,张志勇,高锐,杨晓燕,陈芳锐. 新型添加剂在卷烟纸中的应用. 轻工学报, 2012, 27(2): 26-30.doi: 10.3969/j.issn.1004-1478.2012.02.007
14. [14]
  魏明宝,叶长明,任屹罡,杨艳琴,赵继红. 一株微生物絮凝剂产生菌的筛选及絮凝特性. 轻工学报, 2012, 27(2): 13-17.doi: 10.3969/j.issn.1004-1478.2012.02.004
15. [15]
  张太军,毕晖,张敏,宋一兵,李莉,黄劲松,曾育聪,李涛,陈岱宜,崔凤玲. SiO₂-KH550/TiO₂防晒剂的制备与性能研究. 轻工学报, 2019, 34(1): 51-56.doi: 10.3969/j.issn.2096-1553.2019.01.007
16. [16]
  杨焕彬,曾庆培,林光明,刘晓丽,杨锡洪,宋琳,解万翠. 生物保鲜剂在禽肉保鲜中的应用研究进展. 轻工学报, 2021, 36(6): 38-46.doi: 10.12187/2021.06.005
17. [17]
  张春霞,李和平,杨放怀. 混合表面活性剂对乙苯的增溶作用. 轻工学报, 2011, 26(1): 47-50.doi: 10.3969/j.issn.1004-1478.2011.01.012
18. [18]
  刘绍华,白家峰,杨龙彦,陈义昌,许春平. 天然烟用添加剂的开发与应用研究进展. 轻工学报, 2017, 32(6): 81-87.doi: 10.3969/j.issn.2096-1553.2017.6.010
19. [19]
  杨韧强,毛多斌,黄朝章,郭松斌,邓梅忠. 卷烟纸中不同助燃剂类型对卷烟感官品质的影响. 轻工学报, 2018, 33(2): 50-54.doi: 10.3969/j.issn.2096-1553.2018.02.008
20. [20]
  马少康,成永峰,畅同晨,吴海宏. 注塑炭黑填充聚丙烯微观结构和导电性能的研究. 轻工学报, 2011, 26(5): 100-104.doi: 10.3969/j.issn.1004-1478.2011.05.025

点击查看大图

计量

PDF下载量:99
文章访问数:8406
引证文献数:0

通讯作者:陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响

Influence of the acidulants on the acrylamide and other indicators in fried cured beef

计量

通讯作者:陈斌, bchen63@163.com

酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响

English Abstract

Influence of the acidulants on the acrylamide and other indicators in fried cured beef

目录

酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响

Influence of the acidulants on the acrylamide and other indicators in fried cured beef

计量

文章相关

通讯作者:陈斌, bchen63@163.com

酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响

English Abstract

Influence of the acidulants on the acrylamide and other indicators in fried cured beef

目录