生姜对烘烤猪肉饼品质及杂环胺形成的影响  

Effects of Ginger on the Quality of Roasted Pork Patties and the Formation of Heterocyclic Aromatic Amines

作　　者：王可心 王华丽 单艳琴 许女[4] 李静[1] 王浩[1] WANG Ke-xin;WANG Hua-li;SHAN Yan-qin;XU Nü;LI Jing;WANG Hao(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;China National Center for Food Safety Risk Assessment,Beijing 100024,China;Jiangsu Xingye Food Co.,Ltd.,Xinghua 225700,Jiangsu,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030800,Shanxi,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]国家食品安全风险评估中心,北京100024 [3]江苏兴野食品有限公司,江苏兴化225700 [4]山西农业大学食品科学与工程学院,山西晋中030800

出　　处：《食品研究与开发》2023年第5期9-14,共6页Food Research and Development

基　　金：国家自然科学基金项目(32001818);泰州市“双创计划”企业创新人才类项目。

摘　　要：选取猪肉与生姜为研究对象,探究不同生姜浓度(0.5%、1.0%、1.5%)对烘烤猪肉饼品质及杂环胺(heterocyclic aromatic amines,HAAs)生成的影响。结果表明,生姜能够降低猪肉饼的质量损失率并且改善色泽。生姜对8种HAAs(MeIQ、MeIQx、4,8-DiMeIQx、PhIP、IQx、IQ、AαC、Trp-P-2)均具有很好的抑制效果。浓度为1.5%的生姜对烘烤猪肉饼的总HAAs含量抑制率为55.45%。随着生姜浓度的增加,对游离氨基酸的消耗减少。因此生姜对烘烤猪肉饼中的HAAs有很好的抑制活性。The effects of ginger at different concentrations(0.5%,1.0% and 1.5%)on the quality of roasted pork patties and production of heterocyclic aromatic amines(HAAs)in roasted pork patties were explored with pork and ginger as research objects. It was found that ginger could reduce the weight loss rate of pork patties and improve the color. Additionally,ginger showed a good inhibitory effect on eight HAAs(MeIQ,MeIQx,4,8-DiMeIQx,PhIP,IQx,IQ,AαC and Trp-P-2). The inhibitory rate of the total content of HAAs of the roasted pork patties was 55.45% with the addition of 1.5% ginger. With the increase in ginger addition,the consumption of free amino acids decreased. So ginger had good inhibitory activity against HAAs in roasted pork patties.

关 键 词：烘烤猪肉饼 杂环胺(HAAs) 生姜 抑制 游离氨基酸 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]