Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages  

作　　者：Diaodiao Yang Zhiyong He Zhaojun Wang Qin Fang Fatih Oz Jie Chen Maomao Zeng 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,214122,China [2]International Joint Laboratory on Food Safety,Jiangnan University,Wuxi,214122,China [3]Department of Food Engineering,Faculty of Agriculture,Ataturk University,25240,Erzurum,Turkey

出　　处：《Food Bioscience》2022年第3期1378-1384,共7页食品生物科学（英文）

基　　金：supported by the National Key R&D Program of China(Grant No.2018YFD0401200);National First-Class Discipline Program of Food Science and Technology(Grant No.JUFSTR20180201).

摘　　要：Heterocyclic amines (HAs) could be generated though sausage processing.The results showed that garlic,black pepper,chili inhibited the formation of HAs (584.29 ng/g,613.11 ng/g,677.23 ng/g) whereas ginger and Sichuan pepper intensified (965.66 ng/g,916.59 ng/g) compare with control sausage 863.86 ng/g.Furthermore,the study showed that garlic,black pepper,chilli all inhibited the formation of total HAs at stage of raw,drying,baking and steaming and had different inhibitory effect at every stage.Black pepper had the best inhibitory effect across four stages and inhibition rate reached 65%,69%,66%,84% after each stage.Chilli was the only one had inhibitory effect on both free and protein-bound HAs at every stage and inhibition rate about free and protein-bound HAs reached 38% and 76% in finished sausage.Adding certain spices properly during processing would be helpful to obtain fewer HAs in sausage.

关 键 词：Heterocyclic amine SPICES Sausage processing UPLC-MS/MS 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]