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

July 2016

Article Contents

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 shu

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

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
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沈阳化工大学材料科学与工程学院沈阳 110142

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

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通讯作者: 陈斌, bchen63@163.com