Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

被引：59

作者：

Bula, Maria ^{[1
]}

Przybylski, Wieslaw ^{[2
]}

Jaworska, Danuta ^{[2
]}

Kajak-Siemaszko, Katarzyna ^{[2
]}

机构：

[1] Warsaw Univ Life Sci SGGW, Analyt Ctr, Warsaw, Poland

[2] Warsaw Univ Life Sci SGGW, Fac Human Nutr & Consumer Sci, Dept Food Gastron & Food Hyg, Warsaw, Poland

来源：

FOOD CHEMISTRY | 2019年 / 276卷

关键词：

Pork; Glucose; Ultimate pH; HAAs; RAW MEAT QUALITY; SENSORY QUALITY; GRILLED BEEF; RN GENOTYPE; RED MEAT; MUSCLE; COLOR; TEMPERATURE; MODEL; BIOMARKERS;

D O I：

10.1016/j.foodchem.2018.10.073

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of the research was to analyze the influence of chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) after heat treatment. Material for analysis was taken from 36 samples of pork with different ultimate pH. The results showed that the studied meat was characterized by variation in chemical composition, especially in precursors of HAAs. The formation of HAAs in meat was significantly related to ultimate pH (r = -0.80), glucose concentration (r = 0.60) and color parameters (r = 0.61-0.80). These studies also demonstrated the increased amount of HAAs in meat with higher temperature of grilling. Raising the grill temperature from 180 degrees C to 220 degrees C resulted in a two-fold increase in the 4,8-DiMeIQx content and nine-fold 7,8-DiMeIQx. In the case of grilling at 220 degrees C, the increase in 7,8-DiMeIQx content was accompanied by a decrease in tenderness and juiciness (r = -0.60) and deterioration of overall quality (r = 0.70).

引用

页码：511 / 519

页数：9

共 38 条

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