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破解烯胺和Nε- ((carboxymethyl) lysine的代码:在热加工过程中在马片中使用鱼油和预测策略

Xiaoran Song¹, Jiening Yu¹, Xiaomei Yu¹

¹National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.

|January 28, 2025

概括

鱼油有效地减少了炸片中的有害化合物,如烯胺 (AA) 和Nε-氧甲基氨酸 (CML). 这种营养方法提高了食品安全在热门的炸食品行业.

科学领域:

食品科学与技术食品科学与技术
营养化学营养化学
食品安全食品安全

背景情况:

全球高消费炸土豆与吸引人的味道和便利性有关.
在加工过程中形成梅拉德反应危险产物 (MRHPs) 是一个重要的食品安全问题.
有限的研究存在于控制MRHPs,如烯胺 (AA) 和Nε-氧甲基) 氨酸 (CML),在炸产品.

研究的目的:

研究鱼油作为营养剂的有效性,以减轻马片中MRHP的形成.
确定鱼油处理对烯胺 (AA) 和Nε-氧甲基氨酸 (CML) 的同时降解的影响.
开发一个预测模型,用于热加工的马片中MRHP的形成.

主要方法:

在以空气为基础的热处理之前,土豆切片被鱼油处理.
进行了对烯胺 (AA),自由的Nε-(carboxymethyl) lysine (CML) 和结合的CML的量化.
采用随机森林模型,根据处理参数预测MRHP的形成.

主要成果:

添加鱼油 (30μL/g) 显著减少了39.2%的AA,自由CML减少了27.3%,结合CML减少了14.9%.
在160°C的温度下,在空气中进行了20-30分钟的热处理.
随机森林模型实现了MRHP形成的高预测精度 (R2>0.8).

结论:

鱼油是一种有效的营养策略,可以减轻炸片中关键MRHPs的形成.
这项研究为MRHP控制提供了新的见解,有助于提高食品行业的食品安全.
开发的预测模型提供了一种可靠的工具,用于了解和管理加工过程中危险产品的形成.

关键词:

烯胺是什么烯胺是什么基于空气的热加工马片鱼油鱼油是一种鱼油.机器学习. 机器学习.Nε-碳基甲基-氨酸.热处理条件热处理条件

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