Research On The Accumulation During Processing Procedures And Inhibition Of Heterocyclic Amines In Western-style Smoked And Cooked Sausages

Heterocyclic amines(HAs)are a group of carcinogenic and mutagenic compounds produced by Maillard reaction during thermal processing,such as meat products that rich in animal-derived proteins.Since HAs are often considered to be produced only at high temperature processing,and related researches are usually conducted at high temperature.However,processing procedures at low temperature are also usually used in food industry and have significant impacts on the Maillard reaction.In this thesis,the western-style smoked and cooked sausage with lower processing temperature was used to investigate the accumulation of HAs in different processing stages(raw sausage,drying,baking and steaming).The effects of smoking,baking temperatures and baking time on the formation of HAs were also investigated.Finally,the effects of the additions of five spices(ginger,garlic,Sichuan pepper,black pepper and chilli pepper)on the formation of HAs in western-style smoked-and-cooked sausages was studied.It is expected to provide a basis for the reduction of HAs in meat products.The results on the accumulation of HAs in different processing stages of western-style smoked and cooked sausage showed that the lowest content of free and bound HAs was in raw sausages.AαC,DMIP of free state and MeAαC,1,5,6-TMIP of bound state were newly formed after drying,and the content of HAs was increased.HAs continued to accumulate after baking with no new HAs forming,and the content of free HAs reached a maximum of1.91±0.02 ng/g.AαC and MeIQ of bound state were formed after steaming.The content of bound HAs reached a maximum of 162.91±3.29 ng/g,and the total HAs was the highest.Studies on smoked sausages and baked sausages under the same processing conditions have shown that smoking significantly promoted the production of free and bound HAs in sausages.At the same temperature,the content of free AαC,Phe-P-1,Harman and Norharman in smoked sausage was significantly higher than baked sausage.The bound AαC,Norharman and PhIP were about 2 times higher than baked sausage,and DMIP was 4 times around.The total amount of free HAs and bound HAs in 60~oC smoked sausage was about 3 times and 1.5times of baked sausage.Studies on sausages at different baking temperatures(50~oC,60~oC and 70~oC)showed that the baking temperature significantly affected the formation of HAs in sausages.The higher the baking temperature,the lower content of the total HAs in sausages.Except for free Phe-P-1,the contents of free AαC,Harman,Norharman and bound AαC,Norharman,PhIP and DMIP decreased with the increase of temperature,and reached the minimum when the baking temperature was 70~oC.The total amount of free HAs in sausage baked at 60~oC was the lowest and the bound HAs reached a minimum at a baking temperature of 70°C.Studies on sausages with different baking time(10 min,15 min,20 min,25 min and 30min)showed that the content of HAs in sausages changed significantly with the extension of baking time.The free and bound HAs in the sausage reached a minimum of 2.56±0.06 ng/g and 468.38±2.94 ng/g when baking for 20 min,respectively.The effect of spices(0.1%ginger,garlic,Sichuan pepper,black pepper and chilli pepper)on the formation of HAs in sausages showed that the addition of ginger,garlic,Sichuan pepper,black pepper and chilli pepper had significant influence on formation of HAs.Garlic,black pepper and chilli pepper can inhibit the formation of free and bound HAs in sausages.Ginger and Sichuan pepper promoted the formationg of HAs.Based on the total HAs,the inhibition rates of garlic,black pepper and chilli pepper were up to 32%,29%and 22%,respectively.