CN115886206A - Method for stably reducing content of heterocyclic amine in roasted chicken based on orange peel alkaloid - Google Patents
Method for stably reducing content of heterocyclic amine in roasted chicken based on orange peel alkaloid Download PDFInfo
- Publication number
- CN115886206A CN115886206A CN202211433281.0A CN202211433281A CN115886206A CN 115886206 A CN115886206 A CN 115886206A CN 202211433281 A CN202211433281 A CN 202211433281A CN 115886206 A CN115886206 A CN 115886206A
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- China
- Prior art keywords
- orange peel
- chicken
- heterocyclic amine
- alkaloid
- amino
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and discloses a method for stably reducing the content of heterocyclic amine in roasted chicken based on orange peel alkaloid. The method comprises the following steps: removing surface fat and skin from chicken, adding orange peel alkaloid and adjuvants to obtain meat paste; pressing the meat paste into meat pie, and pickling and refrigerating in a refrigerator; coating edible oil on the meat pie and then baking. Compared with the uncertainty of the inhibition effect of the polyphenol on the heterocyclic amine and the adverse effect of the polyphenol on the mouthfeel of the food, the method disclosed by the invention can stably and efficiently reduce the content of the heterocyclic amine in the roasted chicken, so that the roasted chicken product is safer to eat and can keep the original flavor, and the method is simple in process, low in cost, high in practicability and suitable for large-scale production.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for stably reducing the content of heterocyclic amine in roasted chicken based on orange peel alkaloid.
Background
Heterocyclic amines are nitrogen-containing heterocyclic aromatic compounds formed by heating protein-rich meat products at high temperatures during cooking. Research shows that heterocyclic amine has strong carcinogenicity and mutagenicity, and the risk of colon cancer, prostatic cancer, breast cancer and other diseases is related to the long-term intake of heterocyclic amine. A large amount of heterocyclic amine exists in foods prepared by currently popular food processing modes such as iron plate frying, barbecue, marinating, stir-frying and the like, so that the worry about the health of the food is a social hotspot concerned by consumers and public health departments together.
At present, the inhibition of the generation of heterocyclic amine in food mainly comprises the changes of food processing modes, food precursor components, addition of exogenous plant extracts and the like. The natural product extract has the characteristics of low price, easily obtained raw materials, greenness, health and the like, and is an ideal choice for heterocyclic amine inhibitors. Researchers found that hibiscus extract significantly reduced the content of 4 heterocyclic amines in fried beef patties (Gibis M, weiss j. Meat science,2010,85 (4): 735-742). The plant extracts can be used as an antioxidant to effectively remove free radicals generated by Maillard reaction in the high-temperature heating process, or be combined with an active intermediate of heterocyclic amine, so that the generation of the heterocyclic amine is inhibited. Phenolic acids and flavonoids in natural products are common exogenous additives used for inhibiting the generation of heterocyclic amine at present. However, the research of Zeng et al finds that the polyphenol compounds such as rutin, luteolin, protocatechuic acid, p-coumaric acid, ferulic acid, chlorogenic acid and the like can promote the generation of heterocyclic amine to different degrees, wherein the generation amount of 4,8-DiMeIQx can be 7.67 times higher than that of the empty white control group by the ferulic acid (Zeng M, li Y, he Z, et al. Further studies found that flavanones have very poor inhibitory effects on heterocyclic amines (jin J, he Y, wang Y, et al food Chemistry,2021, 336. In addition, plant extracts, while inhibiting the production of heterocyclic amines in meat products, tend to have negative effects on the organoleptic or flavor properties of the food product being made. Studies have reported that the use of rose extract, while inhibiting the production of heterocyclic amines in beef patties, simultaneously reduces the juiciness and textural acceptability of the patties (Anna judite pirz-B a-ez, martin valelenzuela-melenedies, et al. Foods,2021,10, 1184. In the prior art, no plant extract can ensure that the heterocyclic amine content in the meat product can be effectively reduced and the taste and the mouthfeel of the meat product can be enriched, so that a substance which can safely and effectively inhibit the generation of the heterocyclic amine and can maintain the flavor of the meat product is urgently needed to be found.
Orange is the most common citrus fruit, and its annual yield accounts for 60% of all citrus fruit yields. More than half of the daily consumption of oranges are used for juicing, and the orange peels are treated as waste. The orange peel is rich in various active ingredients such as volatile oil, flavonoid compounds, alkaloid and the like. The alkaloids contained in pericarpium Citri Junoris are mainly synephrine and N-methyltyramine, and have effects of increasing blood pressure and resisting shock. In addition, synephrine also has the effects of improving metabolism, increasing calorie consumption, oxidizing fat, losing weight and the like, and is widely applied to health care industries such as medicines, foods, beverages and the like. There is no prior art method for reducing the heterocyclic amine content in roast chicken while maintaining its flavor using orange peel alkaloids.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention mainly aims to provide a method for stably reducing the content of heterocyclic amine in roasted chicken based on orange peel alkaloid.
The purpose of the invention is realized by the following scheme:
a method for stably reducing the content of heterocyclic amines in roasted chicken meat based on orange peel alkaloids comprises the following steps:
(1) Preparing chicken and orange peel alkaloid;
(2) Cleaning chicken, removing surface fat and skin, adding orange peel alkaloid and adjuvants, and making into meat paste;
(3) Pressing the meat paste into meat pie, and refrigerating and pickling in a refrigerator;
(4) Uniformly coating edible oil on two sides of the meat pie and then baking.
The preparation of the orange peel alkaloid in the step (1) comprises the following steps: cleaning orange peel, drying, crushing, preparing an alcohol extract of orange peel alkaloid by using an ultrasonic-assisted heating reflux method, removing impurities by using a hydrochloric acid solution, treating by using an alkali liquor to enable the alkaloid to be in a free state, extracting by using chloroform, concentrating to obtain a concentrated extract of the orange peel alkaloid, and finally adsorbing by using macroporous resin, eluting by using alcohol water, concentrating and drying to obtain the purified orange peel alkaloid.
Preferably, the heating reflux in the preparation of the orange peel alkaloid in the step (1) refers to heating reflux in an ethanol water solution; wherein the volume fraction of the ethanol is 90%, the mass-volume ratio of the orange peel to the ethanol aqueous solution is 1g/10mL, the reflux temperature is preferably 65 ℃, and the reflux time is preferably 1h.
In the preparation of the orange peel alkaloid in the step (1), after heating reflux is finished, alcohol extract is combined and subjected to reduced pressure concentration to remove a solvent, then hydrochloric acid is continuously used for redissolving, fat-soluble impurities are removed by filtration, the pH of filtrate is adjusted to alkalinity by using an alkaline solution, chloroform is used for extraction, and the extract liquor is combined and subjected to reduced pressure concentration to obtain the concentrated extract of the orange peel alkaloid.
The adsorption and purification by using macroporous resin in the preparation of the orange peel alkaloid in the step (1) specifically comprises the steps of adding macroporous resin into concentrated alkaloid extract, stirring at room temperature until the adsorption is balanced, then washing the adsorbed macroporous resin with water, carrying out resolution by using an ethanol-water solution, concentrating the resolution solution under reduced pressure, and drying to obtain the purified orange peel alkaloid.
In the step (2), the addition amount of the orange peel alkaloid is 0.05-0.15% of the mass of the chicken, and is preferably 0.15%.
In the step (2), the auxiliary materials comprise one or more of potato starch, wheat starch or corn starch, and the addition amount of the auxiliary materials is 1-5% of the mass of the chicken, preferably 1%.
The meat pie in the step (3) has the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g.
The refrigeration temperature of the meat pie in the step (3) is 2-8 ℃, and is preferably 4 ℃; the refrigeration time is 1-3 h, preferably 3h.
The amount of the edible oil in the step (4) is 1-5% of the mass of the meat pie, and is preferably 1%.
The baking temperature in the step (4) is 200-250 ℃, and preferably 230 ℃.
The baking time in the step (4) is 15-35 min, preferably 15min.
The heterocyclic amine compounds include but are not limited to: 2-amino-3, 4, 8-trimethylimidazo [4,5-f ] quinoxaline (4, 8-DiMeIQx), 2-amino-9H-pyrido [2,3-b ] indole (A. Alpha.C), 2-amino-3-methyl-9H-pyrido [2,3-b ] indole (MeA. Alpha.C), 2-amino-1, 6-dimethylimidazo [4,5-b ] pyridine (DMIP), 2-amino-1-methyl-6-phenylimidazo [4,5-b ] pyridine (PhIP), 2-amino-3, 4-dimethylimidazo [4,5-f ] quinoline (MeIQ), 2-amino-3, 8-dimethylimidazo [4,5-f ] quinoxaline (MeIQx), 1-methyl-9H-pyrido [3,4-b ] indole (Harman), 9H-pyrido [3,4-b ] indole (Norharman), 2-amino-3-methyl-imidazo [ 4-b ] indole (2-methyl-3-imidazo [ 4-b ] indole (2-5-b ] quinoxaline (2-methyl-3, 5-b ] indole (2-meIQx): 3',2' -d ] imidazole (Glu-p-1), 2-amino-bipyrido [1,2-a:3',2' -d ] imidazole (Glu-p-2), 3-amino-1, 4-dimethyl-5H-pyrido [4,3-b ] indole (Trp-p-1), 3-amino-1-methyl-5H-pyrido [4,3-b ] indole (Trp-p-2).
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) The processing method for inhibiting the generation of heterocyclic amine in the roasted chicken by adding the orange peel alkaloid has strong practicability, simple method and lower cost. Compared with the uncertainty of the inhibition effect of the polyphenol compound, the method can stably and effectively reduce the content of the heterocyclic amine in the roasted chicken, so that the generation inhibition rate of the heterocyclic amine in the roasted chicken product can reach 76.5%.
(2) The processing method of the roast chicken can effectively reduce the content of heterocyclic amine and keep the taste and mouthfeel of chicken patties. The addition of the orange peel alkaloid can effectively reduce the bitter taste and the bitter aftertaste of the roasted chicken, and obviously increase the delicate flavor and the richness of the delicate flavor.
(3) According to the invention, the content of heterocyclic amine in the roasted chicken is effectively reduced by adding the orange peel alkaloid, the uncertainty of the effect of common exogenous additives such as polyphenol in inhibiting the generation of the heterocyclic amine is avoided, and the negative effects of taste reduction and the like caused by the common exogenous additives such as polyphenol in inhibiting the generation of the heterocyclic amine are reduced.
(4) The alkaloid is derived from orange peels which are processing byproducts of the beverage industry, and the processing method can recycle the orange peels, change waste into valuable and obviously improve the utilization rate of industrial wastes.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The reagents used in the examples are commercially available without specific reference.
The chicken meat is common meat product in the livestock product market and can be purchased and obtained through a common channel. The orange peel alkaloid is prepared by cleaning, drying and crushing the waste orange peels processed in the beverage industry, extracting by using an ultrasonic-assisted heating reflux method and purifying by using macroporous resin.
The method specifically comprises the following steps: taking a proper amount of dried and crushed orange peels, adding 90% ethanol water solution according to the mass (g)/volume (mL) ratio of 1. The alcohol extract is combined and then decompressed and concentrated to remove the solvent, and the fat-soluble impurities are removed by filtration after the 2 percent hydrochloric acid is dissolved again. Then adjusting the pH of the filtrate to 10 with 10% NaOH solution, extracting with chloroform for three times, mixing the extractive solutions, and concentrating under reduced pressure to obtain concentrated extractive solution of pericarpium Citri Junoris alkaloid.
The specific purification steps of the orange peel alkaloid comprise: 1g of pretreated NKA-II macroporous resin was put into 6mL of concentrated extract of alkaloid, and stirred at room temperature at 130rpm for 24 hours until adsorption equilibrium. The adsorbed macroporous resin was washed with deionized water, and then put into 20mL of an ethanol-water (75, 25,v/v) solution, and stirred at 130rpm for 24 hours at room temperature for desorption. Concentrating the desorption solution under reduced pressure, vacuum drying to obtain pericarpium Citri Junoris alkaloid, drying and storing.
Extraction of heterocyclic amine compounds:
accurately weighing 2g of roasted meat, adding 4mL of 1M NaOH solution and 6mL of acetonitrile, carrying out vortex for 5min, and carrying out ultrasonic extraction for 30min. Then adding 2g of sodium chloride and 4g of anhydrous sodium sulfate, fully and uniformly mixing, centrifuging at 8500r/min for 3min, repeating the above extraction steps for 2 times, and combining the upper-layer extracting solution. 40mg of octadecylsilane chemically bonded silica (C18) and 300mg of N-Propylethylenediamine (PSA) were added to the extract, and the mixture was vortexed for 5 minutes and then centrifuged at 8500r/min for 3 minutes. Transferring the extract into a nitrogen blowing tube after filtration, drying the extract by nitrogen in water bath at 40 ℃, redissolving the extract by 1mL of methanol, mixing the redissolved extract by vortex, filtering the redissolved extract by a 0.22 mu m organic microporous filter membrane, and detecting the filtrate on a machine.
Detection of heterocyclic amine compounds:
and detecting the heterocyclic amine content in the chicken patty by adopting UHPLC-MS/MS. Liquid chromatography conditions: the chromatographic column is a Phenomena Kinetex C18 column (100 mm. Times.3 mm. Times.2.6 μm); the sample injection amount is 5 mu L; the column temperature is 40 ℃; the flow rate is 0.3mL/min; mobile phase A:1mM ammonium acetate solution (containing 0.1% formic acid), mobile phase B: acetonitrile; elution gradient: 0 to 0.5min,95% A,0.5 to 7min,95% to 85% A,7 to 9.5min,85% to 40% A,9.5 to 9.6min,40% to 5% A,9.6 to 11min,5% A,11 to 11.5,5% to 95% A,13min,95% A. Mass spectrum conditions: electrospray ion source (ESI); multiple reaction monitoring mode (MRM); the ionization temperature is 500 ℃; the spray voltage was 5kV.
Taste analysis method of roasted chicken:
weighing 5g of roast chicken cake, adding into 50mL of water, homogenizing for 2min, centrifuging at 10000rpm for 5min, filtering, collecting filtrate, and diluting to 300mL with distilled water. The taste and mouthfeel of the roast chicken are analyzed by using a taste analysis system, namely an electronic tongue, activated positive and negative electrodes and all taste sensors are arranged in a detection probe, and a reference solution (0.3 mM tartaric acid and 30mM KCl), a positive electrode cleaning solution (0.1M KCl, 0.01M KOH and 30% ethanol), a negative electrode cleaning solution (0.1M HCl and 30% ethanol) and a sample solution to be detected are sequentially arranged. All sensors are respectively cleaned for 90s, 120s and 120s through electrode cleaning liquid and reference solution before detection, the instrument is arranged for self-checking after cleaning, the sample is detected after the instrument balance returns to zero, the test time is 30s, and the cycle test is carried out for 4 times. The test data were converted into potential values by the Taste analysis application software, and the average of the latter three measured potential values was taken as the final test result.
In the following examples and comparative examples, the amounts of the orange peel alkaloid, the polyphenol compound, the flavonoid compound and the potato starch are all percentage by mass of the chicken meat; the edible oil accounts for the mass percentage of the meat pie.
Example 1
The production amount of heterocyclic amine is used as an index, the technological conditions of chicken baking temperature, time, edible oil consumption, starch addition amount and the like are optimized respectively, and the optimized conditions in the embodiment are adopted in the subsequent embodiments and comparative examples.
Temperature and time optimization: cleaning chicken breast, removing fat and skin tissues attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to be processed into uniform meat paste, preparing meat cakes with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the meat cakes for 3 hours at 4 ℃. Then taking out the meat pie and baking at 200 deg.C, 230 deg.C and 250 deg.C for 15min and at 230 deg.C for 15min, 25min and 35min respectively.
Optimizing the addition amount of starch: cleaning chicken breast, removing fat and skin, processing into uniform meat paste in a meat grinder, adding potato starch (1%, 3% and 5%) in different mass ratios of chicken meat, making into meat patty with diameter of 2-3 cm, thickness of 1cm and mass of 5g, and refrigerating at 4 deg.C for 3 hr. Uniformly coating edible oil accounting for 1% of the mass of the meat pie on the two sides, and then baking for 15min at 230 ℃.
Optimizing the using amount of the edible oil: cleaning chicken breast, removing fat and skin, processing into uniform meat paste in meat grinder, adding potato starch 1% of chicken meat, making into meat pie with diameter of 2-3 cm, thickness of 1cm and mass of 5g, and refrigerating at 4 deg.C for 3 hr. Uniformly coating edible oil (1%, 3% and 5%) with different mass ratios on two sides of the meat pie, and baking at 230 deg.C for 15min.
The heterocyclic amine content of the chicken patties was determined using UHPLC-MS/MS and the results are shown in Table 1. The total amount of heterocyclic amine in chicken patties was 2.64 μ g/kg at a baking temperature of 200 deg.C, 1.94 μ g/kg at a baking temperature of 230 deg.C, and 156.92 μ g/kg at a baking temperature of 250 deg.C. From this, it was found that the heterocyclic amine content in the chicken patties was significantly increased at a baking temperature of 250 ℃ without adding auxiliary materials such as starch and edible oil, and that a new type of heterocyclic amine was produced, and the total amount of heterocyclic amine was the lowest at a baking temperature of 230 ℃, so that a baking temperature of 230 ℃ was preferred. The total amount of the chicken patty heterocyclic amine is 1.94 mu g/kg when the chicken patty heterocyclic amine is baked for 15min, the total amount of the chicken patty heterocyclic amine is 2.14 mu g/kg when the chicken patty heterocyclic amine is baked for 25min, and the total amount of the chicken patty heterocyclic amine is 4.42 mu g/kg when the chicken patty heterocyclic amine is baked for 35min. It can be seen that the total amount of heterocyclic amine increases with the increase of baking time without adding starch, edible oil, and other auxiliary materials, and new kinds of heterocyclic amine are generated when the baking time reaches 35min, so the baking time is preferably 15min.
As can be seen from Table 2, the total amount of heterocyclic amine in chicken patties was 383.47. Mu.g/kg when 1% of the edible oil was applied, 693.54. Mu.g/kg when 3% of the edible oil was applied, and 1293.50. Mu.g/kg when 5% of the edible oil was applied. It can be seen that when the amount of starch added is 1%, the content of heterocyclic amine increases significantly with the increase of the amount of edible oil, so the amount of edible oil is preferably 1%. The total amount of chicken patty heterocyclic amine was 24.23 μ g/kg when 1% potato starch was added, 55.33 μ g/kg when 3% potato starch was added, and 98.49 μ g/kg when 5% potato starch was added. It can be seen that when the amount of the edible oil is 1%, the content of the heterocyclic amine is significantly increased with the increase of the amount of the added potato starch, so that the amount of the added potato starch is preferably 1%.
Table 1 effect of roasting temperature and time on heterocyclic amine content in roast chicken meat (μ g/kg, n = 3)
* "/" indicates that the heterocyclic amine content is below the minimum detection limit
Table 2 effect of edible oil and adjuvants on heterocyclic amine content in roast chicken meat (μ g/kg, n = 3)
Example 2
Cleaning chicken breast, removing tissues such as fat, skin and the like attached to the surface, putting the chicken breast into a meat grinder, processing the chicken breast into uniform meat paste, adding 0.05 percent of orange peel alkaloid and 1.0 percent of potato starch to prepare meat patties with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the meat patties for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. Chicken patties supplemented with only 1% edible oil and 1% potato starch served as blank control.
The heterocyclic amine content of the chicken patties was determined using UHPLC-MS/MS and the results are shown in Table 3. From the results, it is clear that the total amount of heterocyclic amine in the chicken patty samples without orange peel alkaloid added is 609.06 ± 5.24 μ g/kg, and the total amount of heterocyclic amine is 393.42 μ g/kg when the addition amount is 0.05%. Therefore, the addition of 0.05% of orange peel alkaloid can obviously inhibit the generation of heterocyclic amine in the chicken baking process, stably reduce the content of the heterocyclic amine in chicken patties, and inhibit the generation of the heterocyclic amine in the chicken patties by 35.4%.
Table 3 effect of alkaloid addition on heterocyclic amine content in roast chicken (μ g/kg, n = 3)
* "/" indicates that the heterocyclic amine content is below the minimum detection limit
Example 3
Cleaning chicken breast, removing fat, skin and other tissues attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to process the chicken breast into uniform meat paste, adding 0.10 percent of orange peel alkaloid and 1.0 percent of potato starch to prepare meat patties with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the meat patties for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. Chicken patties supplemented with only 1% edible oil and 1% potato starch served as blank control.
The heterocyclic amine content of the chicken patties was determined using UHPLC-MS/MS and the results are shown in Table 4. From the results, it is clear that the total amount of heterocyclic amines in the chicken patty samples without added orange peel alkaloid is 609.06 ± 5.24 μ g/kg, and that the total amount of heterocyclic amines is 400.19 μ g/kg when the added amount is 0.10%. Therefore, the addition of 0.10% of orange peel alkaloid can obviously inhibit the generation of heterocyclic amine in the chicken baking process, stably reduce the content of the heterocyclic amine in chicken patties, and has the inhibition rate of 34.3% on the generation of the heterocyclic amine in the chicken patties.
Table 4 effect of alkaloid addition on heterocyclic amine content in roast chicken (μ g/kg, n = 3)
* "/" indicates that the heterocyclic amine content is below the minimum detection limit
Example 4
Cleaning chicken breast, removing fat and skin tissues attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to process the chicken breast into uniform meat paste, adding 0.15% of orange peel alkaloid and 1.0% of potato starch to prepare meat patties with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the meat patties for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. A chicken patty supplemented with only 1% edible oil and 1% potato starch was used as a placebo.
The heterocyclic amine content of the chicken patties was determined using UHPLC-MS/MS and the results are shown in Table 5. From the results, it is clear that the total amount of heterocyclic amines in the chicken patty samples without added orange peel alkaloid is 609.06 ± 5.24 μ g/kg, and that the total amount of heterocyclic amines is 143.05 μ g/kg when the added amount is 0.15%. Therefore, the addition of 0.15% of orange peel alkaloid can obviously inhibit the generation of heterocyclic amine in the chicken baking process, stably reduce the content of the heterocyclic amine in the chicken patties, and has the inhibition rate of 76.5% on the generation of the heterocyclic amine in the chicken patties.
Table 5 effect of alkaloid addition on heterocyclic amine content in roast chicken (μ g/kg, n = 3)
* "/" indicates that the heterocyclic amine content is below the minimum detection limit
Example 5
Cleaning chicken breast, removing fat, skin and other tissues attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to grind into uniform meat paste, respectively adding 0.15% of alkaloid and 1.0% of potato starch to prepare meat patties with the diameter of about 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the patties for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. Chicken patties supplemented with only 1% edible oil and 1% potato starch served as blank control.
The taste and mouthfeel of the chicken patty were analyzed using a taste analysis system, i.e., an electronic tongue, and the results are shown in table 6. The result shows that the addition of the alkaloid can moderately reduce the sour taste, the bitter taste and the bitter aftertaste of the roasted chicken, moderately increase the delicate flavor and greatly improve the delicate flavor richness of the meat pie.
TABLE 6 Effect of alkaloid addition on roast chicken taste and mouthfeel
Comparative example 1
Cleaning chicken breast, removing fat, skin and other tissues attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to grind into uniform meat paste, respectively adding different amounts of ferulic acid (0.05%, 0.10% and 0.15%) and 1.0% of potato starch to prepare meat cakes with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the meat cakes for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. A chicken patty supplemented with only 1% edible oil and 1% potato starch was used as a placebo.
The heterocyclic amine content of the chicken patties was determined using UHPLC-MS/MS and the results are shown in Table 7. The detection shows that the total amount of heterocyclic amine in the roasted chicken added with 0.05 percent of ferulic acid is 334.66 +/-3.47 mu g/kg, and the inhibition rate of the generation of the heterocyclic amine is 45.1 percent; the total amount of heterocyclic amine in the roasted chicken added with 0.10 percent of ferulic acid is 619.76 +/-2.47 mu g/kg, and the promotion rate of the generation of the heterocyclic amine is 1.8 percent; the total amount of heterocyclic amine in the roasted chicken added with 0.15 percent of ferulic acid is 192.50 +/-1.28 mug/kg, and the inhibition rate of the heterocyclic amine generation is 68.4 percent; while the total amount of heterocyclic amines in the control group without ferulic acid was 609.06. + -. 5.24. Mu.g/kg. From this, it is understood that low-concentration and high-concentration ferulic acid can significantly inhibit the production of heterocyclic amine, but medium-concentration ferulic acid promotes the production of heterocyclic amine, and thus, the uncertainty of the inhibitory effect of polyphenol compounds such as ferulic acid on the production of heterocyclic amine is reflected.
TABLE 7 Effect of different amounts of ferulic acid on heterocyclic amine formation in roast chicken (μ g/kg, n = 3)
* "/" indicates that the heterocyclic amine content is below the minimum detection limit
Comparative example 2
Cleaning chicken breast, removing tissues such as fat, skin and the like attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to process the chicken breast into uniform meat paste, respectively adding different amounts of hesperidin (0.05%, 0.10% and 0.15%) and 1.0% of potato starch to prepare meat patties with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the meat patties for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. Chicken patties supplemented with only 1% edible oil and 1% potato starch served as blank control.
The heterocyclic amine content of the chicken patties was determined using UHPLC-MS/MS and the results are shown in Table 8. The detection shows that the total amount of heterocyclic amine in the roast chicken added with 0.05 percent of hesperidin is 761.68 +/-21.45 mu g/kg, and the promotion rate of the generation of the heterocyclic amine is 25.1 percent; the total amount of heterocyclic amine in the roasted chicken added with 0.10 percent of hesperidin is 233.39 +/-18.77 mu g/kg, and the inhibition rate of the heterocyclic amine generation is 61.7 percent; the total amount of heterocyclic amine in the roasted chicken added with 0.15 percent of hesperidin is 118.60 +/-13.09 mu g/kg, and the inhibition rate of the heterocyclic amine generation is 80.5 percent; while the total amount of heterocyclic amines in the control group without hesperidin was 609.06 + -5.24 μ g/kg. From this, it is found that although hesperidin at a medium concentration and a high concentration can significantly suppress the production of heterocyclic amine, polyphenol at a low concentration rather promotes the production of heterocyclic amine, and thus the suppression effect of flavone compounds such as hesperidin on the production of heterocyclic amine is uncertain.
TABLE 8 Effect of different amounts of hesperidin on heterocyclic amine production in roast chicken (μ g/kg, n = 3)
* "/" indicates that the heterocyclic amine content is below the minimum detection limit
Comparative example 3
Cleaning chicken breast, removing fat and skin tissues attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to process the chicken breast into uniform meat paste, respectively adding 0.15% of polyphenol compounds (gallic acid, ferulic acid, p-coumaric acid, caffeic acid and chlorogenic acid) and 1.0% of potato starch to prepare meat patties with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the patties for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. Chicken patties supplemented with only 1% edible oil and 1% potato starch served as blank control.
The taste and mouthfeel of the chicken patty were analyzed using a taste analysis system, i.e., an electronic tongue, and the results are shown in table 9. The results show that the bitter taste of the chicken patty is increased by adding the caffeic acid, the astringency of the chicken patty is increased by 5 polyphenol compounds, and the umami richness of the chicken patty is reduced, particularly the chlorogenic acid reduces the umami richness of the chicken patty to 0.13.
TABLE 9 influence of Polyphenol addition on roast chicken taste and mouthfeel
Comparative example 4
Cleaning chicken breast, removing fat, skin and other tissues attached to the surface of the chicken breast, putting the chicken breast into a meat grinder to process the chicken breast into uniform meat paste, respectively adding 0.15% of flavonoid compounds (naringin, hesperidin, naringenin, hesperetin and neohesperidin) and 1.0% of potato starch to prepare meat patties with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and refrigerating the meat patties for 3 hours at 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230 deg.C for 15min. Chicken patties supplemented with only 1% edible oil and 1% potato starch served as blank control.
The taste and mouthfeel of the chicken patty were analyzed using a taste analysis system, i.e., an electronic tongue, and the results are shown in table 10. The results show that the addition of naringin, hesperidin and hesperetin increases the sour taste and the astringent taste of the chicken patty, the hesperetin aggravates the bitter taste of the chicken patty, 5 flavonoid compounds reduce the delicious taste abundance of the chicken patty, and particularly the naringin reduces the delicious taste abundance of the chicken patty to 0.34.
TABLE 10 influence of flavone addition on taste and mouthfeel of roast chicken
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such modifications are intended to be included in the scope of the present invention.
Claims (10)
1. A method for stably reducing the content of heterocyclic amine in roasted chicken based on orange peel alkaloid is characterized by comprising the following steps:
(1) Cleaning chicken, removing surface fat and skin, adding orange peel alkaloid and adjuvants, and making into meat paste;
(2) Pressing the meat paste into meat pie, and refrigerating and pickling in a refrigerator;
(3) And uniformly coating edible oil on two sides of the meat pie and then baking.
2. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
the preparation of the orange peel alkaloid in the step (1) comprises the following steps: cleaning orange peel, drying, crushing, preparing an alcohol extract of orange peel alkaloid by using an ultrasonic-assisted heating reflux method, removing impurities by using a hydrochloric acid solution, treating by using an alkali liquor to enable the alkaloid to be in a free state, extracting by using chloroform, concentrating to obtain a concentrated extract of the orange peel alkaloid, and finally adsorbing by using macroporous resin, eluting by using alcohol water, concentrating and drying to obtain the purified orange peel alkaloid.
3. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
in the step (1), the addition amount of the orange peel alkaloid is 0.05-0.15% of the mass of the chicken.
4. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
in the step (1), the auxiliary materials comprise at least one of potato starch, wheat starch or corn starch, and the addition amount of the auxiliary materials is 1-5% of the mass of the chicken.
5. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
the diameter of the meat pie in the step (2) is 2-3 cm, the thickness is about 1cm, and the mass is 5-6 g.
6. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
the refrigeration temperature of the meat pie in the step (2) is 2-8 ℃, and the refrigeration time is 1-3 h.
7. The orange peel alkaloid based method for stably reducing the content of heterocyclic amines in roast chicken of claim 1, wherein:
the amount of the edible oil in the step (3) is 1-5% of the mass of the meat pie.
8. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
the baking temperature in the step (3) is 200-250 ℃.
9. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
the baking time in the step (3) is 15-35 min.
10. The orange peel alkaloid based stable method for reducing the heterocyclic amine content in roast chicken of claim 1, wherein:
the heterocyclic amine compound comprises at least one of the following compounds: 2-amino-3, 4, 8-trimethylimidazo [4,5-f ] quinoxaline, 2-amino-9H-pyrido [2,3-b ] indole, 2-amino-3-methyl-9H-pyrido [2,3-b ] indole, 2-amino-1, 6-dimethylimidazo [4,5-b ] pyridine, 2-amino-1-methyl-6-phenylimidazo [4,5-b ] pyridine, 2-amino-3, 4-dimethylimidazo [4,5-f ] quinoline, 2-amino-3, 8-dimethylimidazo [4,5-f ] quinoxaline, 1-methyl-9H-pyrido [3,4-b ] indole, 2-amino-3-methylimidazo [4,5-f ] quinoxaline, 2-amino-6-methyldiphyrido [1,2-a:3',2' -d ] imidazole, 2-amino-bipyridyl [1,2-a:3',2' -d ] imidazole, 3-amino-1, 4-dimethyl-5H-pyrido [4,3-b ] indole, 3-amino-1-methyl-5H-pyrido [4,3-b ] indole.
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