Study On The Formation And Inhibition Of Heterocyclic Aromatic Amines In The Processing Of Hill-black Pig Roast

This paper is an important part of the key R&D project of the Jilin Science and Technology Development Program on Green Processing and Hazardous Material Control Key Technology Research and Product Development of Hill-Black pig roast products（20210202104NC）.Hill-Black pig is a new excellent species bred by Jilin Jingqishen Company after crossbreeding and screening optimization.Hill-Black pork has an attractive appearance,good intra-muscular fat deposition and high nutritional value,but its deep processing products are rare.Roast products are a kind of meat products with unique flavor formed by marinating and roasting various animal meats,which are popular among consumers,but the high-temperature roasting process will produce HAAs and other harmful substances,which are hazardous to people’s life and health,and no research on the roast products of Hill-Black pig roast and its harmful substances inhibition has been reported.Therefore,in this paper,we used Hill-Black pork as the experimental raw material for roasting,studied the effects of cooking conditions,spices and their main phenolics on the formation and inhibition of HAAs in Hill-Black pig roast,and the processing conditions and spices concentration were selected to optimize the HAAs and sensory quality of Hill-Black pig roast,and a chemical model system was established to investigate the formation of HAAs in depth.The main research contents and conclusions of this paper are as follows::1.The study of different cooking conditions on the quality and formation of HAAs of Hill-Black pig roast showed that the quality and formation of HAAs of Hill-Black pig roast were affected by cooking time,cooking temperature and meat size.With the increase of cooking time and temperature,the cooking loss,hardness,chewiness,shear force,a^*value,b^*value,carbonyl content,creatinine and HAAs content increased,moisture content,L^*value,glucose and creatine content gradually decreased,cohesiveness and elasticity first increased and then decreased,and HAAs species increased;with the increase of the meat block,moisture content,glucose and creatine content of roast increased,cooking loss,hardness,chewiness,shear force,a^*value,carbonyl,creatinine and HAAs content gradually decreased,b^*value first increased and then decreased,and cohesiveness,elasticity and L^*value were maximum at meat block size 4.0 cm×4.0 cm×4.0 cm.2.The study on the inhibition of HAAs in Hill-Black pig roast by various spices showed that the polyphenol content of eight spices were:red chili>clove>pepper>cinnamon>bay leaf>star anise>cumin>ginger;all had strong radical scavenging ability,and 4%red chili had the best scavenging effect;all effectively inhibited the total HAAs content（30.70%～97.63%）,and made Me IQ,Me IQx below the limit of quantification;4%red chili inhibited the total HAAs best,especially for Norharman and Harman with 100%inhibition;the spice concentration also affected p H,cooking loss,color and precursor concentration,thus affecting the formation of HAAs.3.The experimental study on the optimization of the combined effects of processing conditions and spices on the HAAs and sensory quality of Hill-Black pig roast showed that the regression equations of HAAs（Y₁）and sensory scores（Y₂）of Hill-Black pig roast with cooking time（X₁）,cooking temperature（X₂）and chili concentration（X₃）were as follows:Y₁=1.28+1.15X₁+2.69X₂-0.61X₃+0.18X₁X₂+0.02X₁X₃+0.22X₂X₃+2.45X₁²+2.64X₂²+2.08X₃²Y₂=7.98+0.079X₁+0.29X₂+0.067X₃-0.22X₁X₂+2.500E-003X₁X₃-0.018X₂X₃-0.12X₁²-0.67X₂²-0.15X₃²The optimal process parameters of Hill-Black pig roast were:the cooking time was 61 min,the cooking temperature was 190°C,and chili concentration was 4.44%,under which the lowest HAAs content was 0.78 ng/g and the higher sensory score was7.82.4.The study on the inhibition of HAAs in Hill-Black pig roast by different phenolics showed that the total phenolic and flavonoid contents of the three phenolics were:capsaicin>quercetin>kaempferol;their DPPH-radical scavenging rates all increased with increasing concentration;both protein carbonyl and HAAs content decreased with increasing concentration,and quercetin and capsaicin had the best inhibition effect;the quercetin-treated group decreased the cooking loss,the capsaicin-treated group increased the p H value,and the color of the phenolics themselves affected the color of the roast;the glucose and creatine contents increased with the increase of quercetin and capsaicin concentrations,and showed a trend of increasing and then decreasing with the increase of kaempferol concentration,while the creatinine content showed an opposite trend.5.Studies on the formation of HAAs in glucose/creatinine/threonine model system and glucose/tryptophan model system by different phenolics showed that the addition of quercetin to the glucose/creatinine/threonine model system increased the p H,intermediate product content,browning degree and decreased the glucose content of the reaction solution;kaempferol and capsaicin increased the threonine content;capsaicin inhibited the formation of creatinine;only Only two quinoxaline HAAs,IQ and Me IQx,were detected in the system,and kaempferol and capsaicin inhibited IQ and Me IQx formation,while quercetin promoted Me IQx formation;the addition of kaempferol to the glucose/tryptophan model system decreased the p H,increased the intermediate product content and browning degree of the reaction solution;quercetin increased the tryptophan content;three carboline HAAs（Norhaman,Haman,AαC）and Ph IP were detected in the system,quercetin and capsaicin inhibited the formation of Norhaman,Haman and Ph IP,and all three phenolics promoted the formation of AαC.