使用大气冷等离子体处理的花菜粉来减少化火腿中的N-尼托拉胺
Kyung Jo1, Seonmin Lee1, Seul-Ki-Chan Jeong1
1Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
Meat science
|September 12, 2024
概括
用大气冷等离子体 (ACP) 处理的花菜粉有效地治愈地面火腿,类似于酸盐. 这种天然的亚酸盐来源也显著减少了有害的酸氨的形成,特别是N-酸烯丁 (NPYR).
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 食品加工技术 食品加工技术
背景情况:
- 亚酸盐对于制肉的颜色和保存至关重要.
- 尼胺,潜在的致癌物质,可以在肉过程中形成.
- 寻求替代的天然化物来源以减轻健康问题.
研究的目的:
- 为了研究用大气冷等离子体 (ACP) 处理的花菜作为地面火腿固的天然酸盐来源.
- 为了评估经过ACP处理的花菜粉对化火腿中尼托拉胺形成的影响.
- 为了比较ACP处理的花菜与酸在火腿固中的有效性.
主要方法:
- 碎火腿是用酸盐和ACP处理的白菜粉 (PTCP) 在60和100毫克/公斤的初始酸盐度准备的.
- 评估了酸盐生成,抗氧化活性,固化色彩发育和剩余酸盐.
- 量化了三种特定的尼托胺 (NDMA,NDEA,NPYR) 的形成.
主要成果:
- 经过ACP处理,花菜中产生了酸盐,但降低了其抗氧化活性.
- PTCP表现出与酸盐相似的固化色彩发展和残留亚酸盐水平.
- 在接受PTCP100 mg/kg治疗的火腿中,N-尼托索皮罗利丁 (NPYR) 的形成显著降低100 mg/kg.
结论:
- 经过ACP处理的花菜粉作为一种有效的天然酸盐来源,用于肉化.
- 这种方法显示了实现期望的固化特征的潜力,同时抑制有害的尼托胺形成.
- 使用经过ACP处理的花菜为更健康的加工肉类生产提供了一个有希望的策略.
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