酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响

胡永金; 丁晓倩; 谷大海; 普岳红; 葛长荣

doi:10.3969/j.issn.2096-1553.2016.4.008

CN 41-1437/TS ISSN 2096-1553

酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响

胡永金 , 丁晓倩 , 谷大海 , 普岳红 , 葛长荣

胡永金, 丁晓倩, 谷大海, 等. 酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响[J]. 轻工学报, 2016, 31(4): 55-59. doi: 10.3969/j.issn.2096-1553.2016.4.008

引用本文: 胡永金, 丁晓倩, 谷大海, 等. 酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响[J]. 轻工学报, 2016, 31(4): 55-59. doi: 10.3969/j.issn.2096-1553.2016.4.008

HU Yong-jin, DING Xiao-qian, GU Da-hai, et al. Influence of the acidulants on the acrylamide and other indicators in fried cured beef[J]. Journal of Light Industry, 2016, 31(4): 55-59. doi: 10.3969/j.issn.2096-1553.2016.4.008

Citation: HU Yong-jin, DING Xiao-qian, GU Da-hai, et al. Influence of the acidulants on the acrylamide and other indicators in fried cured beef[J]. Journal of Light Industry, 2016, 31(4): 55-59. doi: 10.3969/j.issn.2096-1553.2016.4.008

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]
  楚文娟 , 樊文鹏 , 高子婷 , 韩路 , 田海英 , 姬小明 , 万纪强 , 来苗 . 新型保润剂丙二醇吡咯酯的制备及其对再造烟叶保润效果研究. 轻工学报, 2024, 0(0): -.

点击查看大图

计量

PDF下载量: 99
文章访问数: 8301
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

胡永金, 丁晓倩, 谷大海, 等. 酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响[J]. 轻工学报, 2016, 31(4): 55-59. doi: 10.3969/j.issn.2096-1553.2016.4.008

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

收稿日期: 2016-01-05
网络出版日期: 2016-07-15

基金项目: 云南省高端科技人才引进项目（2012HA009）

关键词:

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.

English Abstract

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

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.