Inhibition Of Ginger Essential Oil And Garlic Essential Oil On Benzo[a]pyrene Formation In Charcoal-grilled Sausages And Its Mechanism

Benzo[a]pyrene(BaP)is a kind of "three causes" chemical hazards that are easily produced during the processing of barbecue meat products.Exploring the method of controlling the BaP formation is the key point to the meat safe processing.It is also the important task for achieving Healthy China.Plant essential oils have good antioxidant and antibacterial activities,which have broad research in the field of meat products.The research of essential oils mostly focus on improving the flavor and extending the shelf life,and their influence on the BaP formation in meat processing has not been reported.Studying the influence of plant essential oils on the BaP production in barbecue meat products is helpful to improve the use value and resource utilization of essential oils,and also can provide theoretical guidance for the safe processing of barbecue meat products.In this paper,the conventional spices ginger and garlic were selected as the objects.Firstly,we investigated the effect of direct additting spices on the BaP formation in char-grilled sausages,and then compared the inhibitory effects of different components(water extracts,essential oils)on the BaP formation in char-grilled sausages.The relationship between the inhibition of BaP and the scavenging of free radicals was analyzed;the composition of ginger/garlic essential oil was identified by GC-MS,and the influence of its different active ingredients on the formation of BaP in charcoal grilled sausages was explored;finally,based on the theory of fatty acid producing BaP,the inhibitory mechanism of the active ingredients of ginger essential oil and garlic essential oil on the BaP formation in char-grilled sausages was studied.The main research contents and results are as follows:(1)The addition of ginger and garlic can significantly increase the b* value of charcoal grilled sausage,increase the specific flavor of charcoal grilled sausage,and significantly reduce the content of BaP in the grilled sausage(P < 0.05);both the water extracts and essential oils of ginger and garlic can significantly reduce the content of BaP in grilled sausages(P < 0.05),and compared with ginger/garlic water extract,ginger/garlic essential oil had higher free radical scavenging activity,and inhibited the BaP formation better still,the correlation analysis showed that there was a positive correlation between the inhibition of BaP by ginger/garlic essential oil and its free radical scavenging activity.(2)59 components(terpenes,alcohols,aldehydes and ketones,phenols,etc.)in ginger essential oil and 41 components(monosulfide,disulfide,trisulfide,etc.)in garlic essential oil have been identified by GC-MS;14 components in ginger essential oil and6 components in garlic essential oil were selected,all of them can inhibit the BaP formation in char-grilled sausages.Among ginger essential oil components,phenols had the best inhibitory activity.Among garlic essential oil components,trisulfides were the best.Correlation analysis showed that there is a significant positive correlation between the inhibitory effect of various components on BaP and their free radical scavenging rate(P < 0.05);combined with the chemical structure of various components,the inhibitory effect of phenolic components of ginger essential oil is related to the side chain part of their structure,and the inhibitory effect of garlic essential oil’s sulfide components mainly depends on the number of S atoms in the molecule.(3)Both the phenolic components of ginger essential oil and the trisulfide components of garlic essential oil can significantly increase the content of unsaturated fatty acids(especially polyunsaturated fatty acids,C18:2)in charcoal grilled sausages(P < 0.05),and significantly reduce the related indicators in the process of fat oxidation(diene value and carbonyl value,TBARS),reduced the total free radical content and BaP content in the sausage;correlation analysis showed there is a significant correlation between the unsaturated fatty acid content,carbonyl value,diene value and total free radicals content and the BaP content(P < 0.05),indicating that the inhibition of ginger/garlic essential oil on BaP formation in barbecued meat products is related to the influence on the oxidation and decomposition of fatty acids.The inhibition mechanism may be that the essential oil inhibited the production of small unsaturated molecules by the fatty acids oxidative decomposition,thereby blocked the subsequent formation of BaP.