Influence Research Of Heterocyclic Amines And Poly Cyclic Aromatic Hydrocarbons Content In Spiced Beef By Liquid Smoke

Stewed beef is one of the traditional processing methods, which has been considered relatively safe because of the temperature of processing isn’t very high. In recent years, a large number of studies have reported longer cooking high-protein meat products can produce a variety of harmful compounds such as heterocyclic amines and polycyclic aromatic hydrocarbons, and other reports confirm that adding some spice and exogenous antioxidants can inhibit the formation of harmful substances. This paper selects liquid smoke, several polyphenolic compounds and Vc as additives, on the basis of analysis of its antioxidant properties, study the effect of adding on the formation of hazard and possible precursor compounds in stewed beef. Then analyze the possible inhibition mechanism, main findings are as follows:(1)DPPH clearance, and hydroxyl radical scavenging ABTS clearance were used to evaluate the antioxidant activity of the six additives. DPPH scavenging capacity of the order:Vc>2,6-Dimethoxyphenoland>guaiacol> Liquid Smoke> maltol> vanillin, hydroxyl radical scavenging order:Vc>2,6-dimethyl methoxyphenol>guaiacol> liquid smoke> vanillin>maltol, for ABTS scavenging order:2,6-dimethoxy phenol > Vc> guaiacol> liquid smoke> maltol> vanillin, As a whole, Vc antioxidant activity is the highest, followed by 2,6-dimethoxy phenol and guaiacol, the antioxidant activity of the three substances all higher than liquid smoke, and maltol and Pandan is the lowest.(2)There are a variety of heterocyclic amines and polycyclic aromatic hydrocarbons during the stewed beef, and increased significantly by the increasing of stewing time(p<0.05). It can be detected in the control group of fresh beef is PHIP, and the content is only 0.16ng/g, but no PAHs are detected. After stewing of 4h,9 PAHs can be detected and total content of PAHs is 428.65 ng/g. Two hours of stewing, different additions can, to a certain degree, inhibit the formation of heterocyclic amines and polycyclic aromatic hydrocarbons, and the effective concentration is vary.1.0% liquid smoke can significantly inhibit the produce of polar and non-polar heterocyclic amines (p<0.05), and other five additions can significantly inhibit the generation of polar heterocyclic amine below the concentration at 0.05%, of which 2,6-phenol is the best, for non-polar heterocyclic amine only 2,6-phenol and guaiacol have significant inhibitory effect at a concentration of 0.05%(p<0.05); Different additives at 0.05% can inhibit the generation of polycyclic aromatic hydrocarbons in stewed beef (p <0.05), which Vc is the best.(3) Glucose, amino acids, creatine and creatinine are the precursors of heterocyclic amines and polycyclic aromatic hydrocarbons during stewing beef, the changes of these substances will directly affect the change in content of heterocyclic amines and polycyclic aromatic hydrocarbons. By adding liquid smoke and other substances can inhibit the oxidation resistance of these precursors changed to heterocyclic amines and polycyclic aromatic hydrocarbons during stewing process,and thus inhibit the formation of heterocyclic amines and polycyclic aromatic hydrocarbons.