Research On Control And Quality Factors Of Heterocyclic Amines In Braised Sauce Beef

Brined sauce meat products is a unique meat product with a long history,unique flavors and rich varieties,which has a long history.Brined sauce beef is a kind of braised meat products.It belongs to a high-grade meat food and is loved and favored by consumers because of its rich nutrition and unique flavor.However,due to the repeated cooking of the beef and beef soup,various hazardous substances have been detected,such as heterocyclic amines.Numerous studies have shown that heterocyclic amines are carcinogenic and mutagenic.Therefore,research on the formation mechanism and control of heterocyclic amines in brined sauce beef is imperative.In this paper,beef tendon meat is used as the raw material.The detection methods of heterocyclic amines in brined sauce beef and the formation of heterocyclic amines during stewing are mainly studied.At the same time,by changing the traditional process of beef sauce processing and the recipe of brine cooking solution to inhibit the formation of heterocyclic amines in brined sauce beef,reduce the content of heterocyclic amines in sauce beef,and provide a theoretical basis for making a new type of green brined sauce beef.1.Determination of heterocyclic amines in braised sauce beef.Solid phase extraction-high performance liquid chromatography-mass spectrometry(SPE-HPLC-MS / MS)was used to detect heterocyclic amine compounds in traditional beef sauce.30 m L of ethyl acetate was used as the extraction solution.The extracted solution was passed through a PRS column and a C18 solidphase extraction column,and separated using an Agilent SB-C18 column.The mobile phases were formic acid water(0.1%)(A)and acetonitrile(B).The gradient elution was performed,and then the analysis was performed on an API 4000 HPLC tandem triple quadrupole MS.Using the above conditions to detect 9 kinds of HAs,the separation of these 9 kinds of HAs is better.The average recovery of heterocyclic amines at the two spiked levels is between 51.70% and 88.25%,and the precision is between 0.42% and 2.40%.The detection limit is 0.025 ng / g-0.060 ng / g,and the limit of quantification is 0.070 ng / g-0.160 ng / g.2.Study on the effects of processing conditions on braised sauce beef quality and heterocyclic amine formation.The effects of cooking temperature and cooking time on the color,texture,and the content of heterocyclic amine precursors and heterocyclic amines were studied.The results show that the quality of brined sauce beef is affected by the cooking time and temperature.The content of middle heterocyclic amines will gradually increase with the increase of cooking temperature and cooking time.The number of marinated beefs has a significant effect on the content of heterocyclic amines in brined sauce beef.As the number of marinated beefs increased,the content of heterocyclic amines increased significantly.The content of heterocyclic amine in brined sauce beef was the highest when it was boiled 20 times,which was 21.43 ng / g.3.Effect of the antioxidant properties of spices on the formation of heterocyclic amines in braised sauce beef.The ability of four kinds of spices,fragrant leaves,ginger,rosemary and Sichuan Pepper,to remove DPPH· and ABTS+· free radicals gradually increased with the increase of the concentration of the extract.A linear correlation analysis was performed between the antioxidative activity and the total phenol and flavonoid content.The results showed that the ability to scavenge DPPH· and ABTS+· radicals had a significant correlation with the flavonoid content,and the ability to scavenge DPPH· free radicals also had a total phenol content.There is a certain correlation,but the correlation between the ability to scavenge ABTS+· free radicals and the total phenol content is not significant.The research on the effects of 4 spices including ginger,rosemary,Sichuan Pepper and longjing tea on the quality of braised sauce beef shows that in addition to rosemary,the other three spices have little effect on the nutritional content and yield of braised sauce beef.Rosemary will gradually increase the yield of braised sauce beef,and the moisture content of beef sauce will increase.All four kinds of spices will increase the p H of the sample.These spices can inhibit the conversion of creatine into creatinine.Among them,ginger and rosemary also increase the glucose content in the sample.These spices have strong inhibitory effects on heterocyclic amine formation in beef sauce.Among them,the inhibition rate of heterocyclic amines by Sichuan Pepper was the highest,being 76.42%.The inhibition of heterocyclic amines by these four spices is not entirely dependent on their antioxidant activity and the content of polyphenols,flavones and other substances.4.Study on process optimization of quantitative brine technology and its effect on braised sauce beef quality and heterocyclic amine formation.The results of single-factor test and orthogonal optimization test showed that the best process conditions for quantified brined sauce beef are 30 minutes drying time,90℃ drying temperature,150 minutes tumble time,80 minutes steaming time,2.2% salt(accounting for the old soup Water weight),and compound phosphate added 0.3%(accounting for the old soup water weight).The comparison of quantitative marinated beef with traditional marinated beef shows that the yield,redness value,yellowness value,and texture characteristics of quantitative marinated beef are superior to those of traditional marinated beef.Fewer heterocyclic amines.