CN115886206B - 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
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- CN115886206B CN115886206B CN202211433281.0A CN202211433281A CN115886206B CN 115886206 B CN115886206 B CN 115886206B CN 202211433281 A CN202211433281 A CN 202211433281A CN 115886206 B CN115886206 B CN 115886206B
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- heterocyclic amine
- orange peel
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- meat
- alkaloid
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 103
- 229930013930 alkaloid Natural products 0.000 title claims abstract description 65
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- 238000000034 method Methods 0.000 title claims abstract description 26
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Landscapes
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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, and adding orange peel alkaloid and adjuvants to obtain meat emulsion; pressing the minced meat into meat cakes, and pickling and refrigerating in a refrigerator; the meat patties are baked after being smeared with edible oil. Compared with uncertainty of the suppression effect of polyphenol on the heterocyclic amine and adverse effect of the polyphenol on the taste of food, the method can stably and efficiently reduce the content of the heterocyclic amine in the roast chicken, so that the roast chicken product is safer to eat, can keep the original flavor, has simple process, low cost and strong practicability, and is 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 that are formed from protein-rich meat products that are heated at high temperatures during cooking. Research shows that heterocyclic amine has strong carcinogenicity and mutagenicity, and the risks of colon cancer, prostatic cancer, breast cancer and other diseases are all related to long-term intake of heterocyclic amine. The food prepared by the current popular food processing modes such as iron plate frying, roasting, marinating, quick-frying and the like has a large amount of heterocyclic amine, so that the worry about diet health caused by the heterocyclic amine is also a social hotspot which is concerned by consumers and public health departments.
At present, inhibiting the generation of heterocyclic amine in food mainly comprises changing the food processing mode, changing the food precursor components, adding exogenous plant extracts and the like. The natural product extract has the characteristics of low price, easily available raw materials, green and healthy property and the like, and is an ideal choice of heterocyclic amine inhibitors. Researchers have found that the hibiscus extract significantly reduces 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 antioxidants to effectively remove free radicals generated by Maillard reaction during high temperature heating process or combine with active intermediates of heterocyclic amine to inhibit the generation of heterocyclic amine. Phenolic acids and flavonoids in natural products are common exogenous additives currently used to inhibit the formation of heterocyclic amines. However, zeng et al have found that polyphenols such as rutin, luteolin, protocatechuic acid, p-coumaric acid, ferulic acid and chlorogenic acid promote the production of heterocyclic amines to varying degrees, wherein ferulic acid can increase the production of 4,8-DiMeIQx 7.67 times higher than that of the blank group (Zeng M, li Y, heZ, et al Meat Science,2016,116 (1): 50-57), and demonstrate the instability of the polyphenol compounds to the inhibition effect of heterocyclic amines. Further studies have found that flavanones have very poor inhibitory effects on heterocyclic amines (Jing J, he Y, wang Y, et al food Chemistry,2021, 336:127551), EGCG, apigenin and luteolin have no inhibitory effects on individual heterocyclic amines and even promote their formation (Zhu Q, zhang S, wang M, et al food & function,2016,7 (2): 1057-1066). In addition, plant extracts often have a negative effect on the organoleptic or flavor of the food product being prepared while inhibiting the formation of heterocyclic amines in meat products. Studies have reported that the use of rose extracts, while inhibiting the formation of heterocyclic amines in beef patties, simultaneously reduces the juiciness and texture acceptability of beef patties (Anna Judith Merez-Barez, martin Valenzuela-Melendres, et al foods,2021, 10:1184). In the prior art, no plant extract can ensure that the content of heterocyclic amine 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 simultaneously maintain the flavor of the meat product is urgently needed.
Orange is one of the most common citrus fruits and its annual yield is 60% of all citrus fruits. More than half of the daily consumption of oranges is used to extract juice, while the skin is treated as waste. The orange peel is rich in volatile oil, flavonoid compounds, alkaloids and other active ingredients. The alkaloids contained in pericarpium Citri Junoris mainly synephrine and N-methyltyramine, which have blood pressure increasing and shock resisting effects. In addition, synephrine has the effects of improving metabolism, increasing heat 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 of roasted chicken while maintaining its flavor using orange peel alkaloids.
Disclosure of Invention
In order to overcome the above-mentioned drawbacks and disadvantages of the prior art, a primary object of the present invention is to provide a method for stably reducing the content of heterocyclic amine in roasted chicken based on orange peel alkaloids.
The aim of the invention is achieved by the following scheme:
a method for stably reducing the content of heterocyclic amine in roasted chicken based on orange peel alkaloid, which comprises the following steps:
(1) Preparing chicken and orange peel alkaloids;
(2) Cleaning chicken, removing surface fat and skin, and adding pericarpium Citri Junoris alkaloid and adjuvants to obtain meat emulsion;
(3) Pressing the minced meat into meat cakes, and putting the meat cakes in a refrigerator for cold storage and pickling;
(4) Uniformly coating edible oil on two sides of the meat pie, and baking.
The preparation of the orange peel alkaloid in the step (1) comprises the following steps: cleaning, drying and crushing orange peel, preparing an alcohol extract of the orange peel alkaloid by using an ultrasonic-assisted heating reflux method, removing impurities by using a hydrochloric acid solution, treating the solution 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 and 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 ethanol water solution; wherein the volume fraction of the ethanol is 90%, the mass-volume ratio of the orange peel to the ethanol water 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, alcohol extract is combined, reduced pressure concentration is carried out to remove a solvent, then, the solution is continuously redissolved by hydrochloric acid, then, fat-soluble impurities are removed by filtration, the pH value of filtrate is regulated to be alkaline by alkaline solution, chloroform extraction is carried out, and after the extract is combined, reduced pressure concentration is carried out to obtain concentrated extract of the orange peel alkaloid.
The adsorption and purification of the orange peel alkaloid in the step (1) by using macroporous resin specifically refers to adding macroporous resin into an alkaloid concentrated extract, stirring at room temperature until adsorption is balanced, washing the adsorbed macroporous resin with water, resolving by using ethanol-water solution, concentrating the resolved solution under reduced pressure, and drying to obtain the purified orange peel alkaloid.
The addition amount of the orange peel alkaloid in the step (2) is 0.05-0.15% of the chicken mass, preferably 0.15%.
The auxiliary materials in the step (2) comprise one or more of potato starch, wheat starch or corn starch, and the addition amount is 1-5% of the chicken mass, preferably 1%.
The diameter of the meat pie in the step (3) is 2-3 cm, the thickness is about 1cm, and the mass is 5-6 g.
The refrigerating temperature of the meat patties in the step (3) is 2-8 ℃, preferably 4 ℃; the refrigerating time is 1 to 3 hours, preferably 3 hours.
The edible oil in the step (4) accounts for 1-5% of the mass of the meat patties, and is preferably 1%.
The baking temperature in the step (4) is 200-250 ℃, 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 (AαC), 2-amino-3-methyl-9H-pyrido [2,3-b ] indole (MeAαC), 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 (Norhan), 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 ] quinoline (MeIQ), 1-amino-3, 8-dimethylimidazo [4,5-f ] indole (1-methyl-9-H-pyrido ] indole (MeIQx), 1-methyl-9-H-1-amino-pyrido-9-pyrido [3,4-b ] indole (Harman), 3-amino-1-methyl-5H-pyrido [4,3-b ] indole (Trp-p-2).
Compared with the prior art, the invention has the following advantages:
(1) The processing method for inhibiting the generation of heterocyclic amine in roast chicken by adding the orange peel alkaloid has strong practicability, simple method and lower cost. Compared with the uncertainty of the inhibition effect of phenol compounds, the method can stably and effectively reduce the content of heterocyclic amine in the roast chicken, so that the inhibition rate of the generation of the heterocyclic amine in the roast chicken meat product can reach 76.5 percent.
(2) The processing method of the roast chicken can effectively reduce the content of heterocyclic amine and simultaneously maintain the taste and the mouthfeel of chicken cakes. The addition of the orange peel alkaloid can effectively reduce the bitter taste and the bitter aftertaste of the roasted chicken and remarkably increase the delicate flavor and the delicate flavor richness of the roasted chicken.
(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 such as 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 the processing byproduct orange peel in the beverage industry, and the processing method can recycle the orange peel, change waste into valuable, and remarkably improve the utilization rate of industrial waste.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The reagents used in the examples are commercially available as usual unless otherwise specified.
The chicken disclosed by the invention is a common meat commodity in the livestock product market, and can be purchased through a common channel. The orange peel alkaloid is prepared by cleaning, drying and crushing orange peel which is abandoned in the beverage industry, extracting by using an ultrasonic-assisted heating reflux method, and purifying by using macroporous resin.
The specific extraction steps of the orange peel alkaloid comprise: taking a proper amount of dried and crushed orange peel, adding 90% ethanol water solution according to the mass (g)/volume (mL) ratio of 1:10, heating and reflux extracting for 1h at 65 ℃ under the conditions that the ultrasonic power is 300W and the ultrasonic frequency is 40kHz, and repeating for three times. The alcohol extracts were combined and concentrated under reduced pressure to remove the solvent, and 2% hydrochloric acid was redissolved and filtered to remove the fat-soluble impurities. Then, the pH of the filtrate is adjusted to 10 by 10% NaOH solution, chloroform extraction is carried out for three times, and the extracts are combined and concentrated under reduced pressure to obtain concentrated extract of the orange peel alkaloid.
The specific purification steps of the orange peel alkaloid comprise: 1g of the pretreated NKA-II type macroporous resin was put into 6mL of the concentrated extract of alkaloid, and stirred at 130rpm at room temperature for 24 hours until adsorption equilibrium. The adsorbed macroporous resin was washed with deionized water, and then put into 20mL of 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, and vacuum drying to obtain pericarpium Citri Junoris alkaloid, drying and preserving for use.
Extraction of heterocyclic amine compounds:
accurately weighing 2g of roast meat, adding 4mL of 1M NaOH solution and 6mL of acetonitrile, swirling for 5min, and ultrasonically extracting for 30min. Then adding 2g of sodium chloride and 4g of anhydrous sodium sulfate, fully and uniformly mixing, centrifuging for 3min at 8500r/min, repeating the above extraction steps for 2 times, and combining the upper layer extract. To the extract was added 40mg of octadecylsilane chemically bonded silica (C18), 300mg of N-Propylethylenediamine (PSA), and after vortexing for 5min, centrifugation was performed for 3min at 8500 r/min. After filtration, the extract was transferred to a nitrogen lance, dried in a 40℃water bath with nitrogen, redissolved with 1mL of methanol, vortexed, filtered with a 0.22 μm organic microporous filter membrane and checked on the machine.
Detection of heterocyclic amine compounds:
the content of heterocyclic amine in the chicken cake was detected by UHPLC-MS/MS. Liquid chromatography conditions: the chromatographic column was a Phenomena Kinetex C column (100 mm. Times.3 mm. Times.2.6 μm); the sample injection amount is 5 mu L; column temperature 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 percent of A,0.5 to 7min,95 to 85 percent of A,7 to 9.5min,85 to 40 percent of A,9.5 to 9.6min,40 to 5 percent of A,9.6 to 11min,5 percent of A,11 to 11.5,5 percent of A,13min and 95 percent of A. Mass spectrometry conditions: electrospray ion source (ESI); multiple reaction monitoring mode (MRM); ionization temperature 500 ℃; the spraying voltage was 5kV.
The taste analysis method of the roasted chicken comprises the following steps:
5g of the roast chicken cake was weighed and added to 50mL of water for homogenization for 2min, centrifuged at 10000rpm for 5min, and the filtrate was collected after filtration and was taken out with distilled water to a volume of 300mL. The taste and mouth feel of the roasted chicken are analyzed by using a taste analysis system, namely an electronic tongue, an activated positive electrode, a negative electrode and all taste sensors are filled into 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 filled. All sensors are respectively cleaned for 90s, 120s and 120s through electrode cleaning liquid and reference solution before detection, instruments are arranged for self-detection after cleaning, and after the instruments are balanced and zeroed, samples are detected, the test time is 30s, and the test is circulated for 4 times. The test data were converted to potential values by Taste analysis application software and the average of the potential values measured three times was taken as the final test result.
The amounts of orange peel alkaloids, polyphenols, flavonoids and potato starches in the following examples and comparative examples are all percentages by weight of chicken; the edible oil is used in the mass percentage of the meat patties.
Example 1
The process conditions of chicken baking temperature, time, edible oil consumption, starch addition amount and the like are respectively optimized by taking the heterocyclic amine generation amount as an index, and the conditions related to the follow-up examples and the comparative examples are all optimized by adopting the embodiment.
Temperature and time optimization: the chicken breast meat is cleaned, the tissues such as fat, skin and the like attached to the surface are removed, the chicken breast meat is put into a meat grinder to be processed into uniform meat paste, the meat paste with the diameter of 2-3 cm and the thickness of about 1cm and the mass of 5-6 g is prepared, and the meat paste is placed into a 4 ℃ refrigeration for 3 hours. And then taking out the meat patties, and respectively baking at 200 ℃, 230 ℃ and 250 ℃ for 15min, and at 230 ℃ for 15min, 25min and 35min.
Optimizing the starch addition: washing chicken breast, removing fat and skin attached to the surface, processing into uniform meat paste in a meat grinder, respectively adding potato starch (1%, 3% and 5%) accounting for different mass ratios of chicken meat, preparing meat patties with diameter of 2-3 cm and thickness of about 1cm and mass of 5g, and refrigerating at 4 ℃ for 3h. Uniformly smearing edible oil accounting for 1% of the mass ratio of the meat patties on both sides, and baking at 230 ℃ for 15min.
Optimizing the consumption of edible oil: washing chicken breast, removing fat, skin and other tissues attached to the surface, putting into a meat grinder, processing into uniform meat paste, adding potato starch accounting for 1% of the chicken mass ratio, preparing a meat patty with a diameter of 2-3 cm, a thickness of about 1cm and a mass of 5g, and refrigerating at 4 ℃ for 3h. Edible oil (1%, 3%, 5%) accounting for different mass ratios of meat patties is uniformly smeared on two sides, and then baked for 15min at 230 ℃.
The content of heterocyclic amine in chicken patties was examined using UHPLC-MS/MS and the results are shown in Table 1. The total amount of the chicken cake heterocyclic amine is 2.64 mug/kg when the baking temperature is 200 ℃, the total amount of the chicken cake heterocyclic amine is 1.94 mug/kg when the baking temperature is 230 ℃, and the total amount of the chicken cake heterocyclic amine is 156.92 mug/kg when the baking temperature is 250 ℃. Therefore, it is found that the heterocyclic amine content in the chicken patties is significantly increased and new types of heterocyclic amines are produced at a baking temperature of 250℃without adding auxiliary materials such as starch and edible oil, and the total amount of heterocyclic amines is minimized at a baking temperature of 230℃and therefore, the baking temperature is preferably 230 ℃. The total amount of heterocyclic amine in chicken cake is 1.94 mug/kg when baked for 15min, 2.14 mug/kg when baked for 25min, and 4.42 mug/kg when baked for 35min. It can be seen that, without adding auxiliary materials such as starch and edible oil, the total amount of heterocyclic amine increases with the increase of the baking time, and new types of heterocyclic amine are generated when the baking time reaches 35min, so that the baking time is preferably 15min.
As is clear from Table 2, the total amount of the heterocyclic amine in the chicken cake was 383.47. Mu.g/kg when 1% of the edible oil was applied, the total amount of the heterocyclic amine in the chicken cake was 693.54. Mu.g/kg when 3% of the edible oil was applied, and the total amount of the heterocyclic amine in the chicken cake was 1293.50. Mu.g/kg when 5% of the edible oil was applied. It can be seen that at a starch addition of 1%, the heterocyclic amine content increases significantly with increasing edible oil usage, so that an edible oil usage of 1% is preferred. The total amount of chicken cake heterocyclic amine was 24.23. Mu.g/kg when 1% potato starch was added, 55.33. Mu.g/kg when 3% potato starch was added, and 98.49. Mu.g/kg when 5% potato starch was added. It can be seen that at an edible oil level of 1%, the heterocyclic amine content increases significantly with increasing potato starch addition, so that a potato starch addition of 1% is preferred.
TABLE 1 influence of the baking temperature and time on the heterocyclic amine content in the baked chicken (μg/kg, n=3)
* "/" means that the heterocyclic amine content is below the minimum limit of detection
TABLE 2 influence of edible oil and adjuvants on the content of heterocyclic amine in roast chicken (μg/kg, n=3)
Example 2
Washing chicken breast, removing fat, skin and other tissues attached to the surface, putting into a meat grinder, processing into uniform meat paste, adding 0.05% orange peel alkaloid and 1.0% potato starch, preparing a meat patty with a diameter of 2-3 cm and a thickness of about 1cm and a mass of 5-6 g, and refrigerating at 4 ℃ for 3h. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The content of heterocyclic amine in chicken patties was examined using UHPLC-MS/MS and the results are shown in Table 3. As a result, the total amount of heterocyclic amine in the chicken cake sample to which no orange peel alkaloid was added was 609.06.+ -. 5.24. Mu.g/kg, and the total amount of heterocyclic amine at 0.05% was 393.42. Mu.g/kg. Therefore, the addition of 0.05% 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 cake, and has the inhibition rate of 35.4% on the generation of the heterocyclic amine in the chicken cake.
TABLE 3 influence of alkaloid addition on the heterocyclic amine content in roast chicken (μg/kg, n=3)
* "/" means that the heterocyclic amine content is below the minimum limit of detection
Example 3
Washing chicken breast, removing fat, skin and other tissues attached to the surface, putting into a meat grinder, processing into uniform meat paste, adding 0.10% orange peel alkaloid and 1.0% potato starch, preparing into meat patties with a diameter of 2-3 cm and a thickness of about 1cm and a mass of 5-6 g, and refrigerating at 4 ℃ for 3h. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The content of heterocyclic amine in chicken patties was examined using UHPLC-MS/MS and the results are shown in Table 4. As a result, the total amount of heterocyclic amine in the chicken cake sample to which no orange peel alkaloid was added was 609.06.+ -. 5.24. Mu.g/kg, and the total amount of heterocyclic amine at 0.10% was 400.19. Mu.g/kg. Therefore, the addition of 0.10% 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 cake, and has the inhibition rate of 34.3% on the generation of the heterocyclic amine in the chicken cake.
TABLE 4 influence of alkaloid addition on the heterocyclic amine content in roast chicken (μg/kg, n=3)
* "/" means that the heterocyclic amine content is below the minimum limit of detection
Example 4
Washing chicken breast, removing fat, skin and other tissues attached to the surface, putting into a meat grinder, processing into uniform meat paste, adding 0.15% orange peel alkaloid and 1.0% potato starch, preparing into meat patties with the diameter of 2-3 cm and the thickness of about 1cm and the mass of 5-6 g, and refrigerating at 4 ℃ for 3h. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The content of heterocyclic amine in chicken patties was examined using UHPLC-MS/MS and the results are shown in Table 5. As a result, the total amount of heterocyclic amine in the chicken cake sample to which no orange peel alkaloid was added was 609.06.+ -. 5.24. Mu.g/kg, and the total amount of heterocyclic amine at 0.15% was 143.05. Mu.g/kg. Therefore, the addition of 0.15% 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 cake, and has the inhibition rate of 76.5% on the generation of the heterocyclic amine in the chicken cake.
TABLE 5 influence of alkaloid addition on the heterocyclic amine content in roast chicken (μg/kg, n=3)
* "/" means that the heterocyclic amine content is below the minimum limit of detection
Example 5
Washing chicken breast, removing surface adhered fat and skin, mincing into uniform paste, adding 0.15% alkaloid and 1.0% potato starch, making into meat cake with diameter of 2-3 cm and thickness of 1cm and mass of 5-6 g, and refrigerating at 4deg.C for 3 hr. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The taste and mouth feel of the chicken patties were analyzed by a taste analysis system, namely 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 patties.
TABLE 6 influence of alkaloid addition on taste and mouthfeel of roast chicken
Comparative example 1
The chicken breast meat is cleaned, the tissues such as fat and skin attached to the surface are removed, the chicken breast meat is put into a meat grinder for grinding into uniform meat paste, ferulic acid (0.05 percent, 0.10 percent and 0.15 percent) and 1.0 percent of potato starch with different dosages are respectively added, and the chicken breast meat is prepared into meat patties with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and the meat patties are refrigerated for 3 hours at the temperature of 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The content of heterocyclic amine in chicken patties was examined using UHPLC-MS/MS and the results are shown in Table 7. The total amount of heterocyclic amine in the roasted chicken added with 0.05% of ferulic acid is 334.66 +/-3.47 mug/kg, and the inhibition rate of heterocyclic amine generation is 45.1%; the total amount of heterocyclic amine in the roasted chicken added with 0.10 percent of ferulic acid is 619.76 +/-2.47 mug/kg, and the promotion rate of heterocyclic amine generation 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 heterocyclic amine generation is 68.4 percent; and the total amount of heterocyclic amine in the control group without ferulic acid was 609.06.+ -. 5.24. Mu.g/kg. Therefore, the low-concentration and high-concentration ferulic acid can obviously inhibit the generation of heterocyclic amine, but the medium-concentration ferulic acid promotes the generation of heterocyclic amine, and the uncertainty of the inhibiting effect of polyphenol compounds such as ferulic acid on the generation of heterocyclic amine is reflected.
TABLE 7 influence of varying amounts of ferulic acid on the formation of heterocyclic amines in roast chicken (. Mu.g/kg, n=3)
* "/" means that the heterocyclic amine content is below the minimum limit of detection
Comparative example 2
The chicken breast is cleaned, the tissues such as fat, skin and the like attached to the surface are removed, the chicken breast is put into a meat grinder to be processed into uniform meat paste, hesperidin (0.05%, 0.10% and 0.15%) and potato starch with different dosages are respectively added, and the chicken breast is prepared into meat cakes with the diameter of 2-3 cm, the thickness of about 1cm and the mass of 5-6 g, and the meat cakes are refrigerated for 3 hours at the temperature of 4 ℃. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The content of heterocyclic amine in chicken patties was examined using UHPLC-MS/MS and the results are shown in Table 8. The total amount of heterocyclic amine in the roasted chicken added with 0.05% of hesperidin is 761.68 +/-21.45 mug/kg, and the promotion rate of heterocyclic amine generation is 25.1%; the total amount of heterocyclic amine in the roasted chicken added with 0.10 percent of hesperidin is 233.39 +/-18.77 mug/kg, and the inhibition rate of 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 mug/kg, and the inhibition rate of heterocyclic amine generation is 80.5 percent; while the total amount of heterocyclic amine in the control group to which hesperidin was not added was 609.06.+ -. 5.24. Mu.g/kg. From these results, it is clear that while the intermediate concentration and the high concentration of hesperidin can significantly inhibit the formation of heterocyclic amines, the low concentration of polyphenols can promote the formation of heterocyclic amines, and uncertainty of the inhibitory effect of flavone compounds such as hesperidin on the formation of heterocyclic amines is reflected.
TABLE 8 Effect of varying amounts of hesperidin on the formation of heterocyclic amines in roast chicken (μg/kg, n=3)
* "/" means that the heterocyclic amine content is below the minimum limit of detection
Comparative example 3
Washing chicken breast, removing fat and skin, processing into uniform meat paste, adding 0.15% polyphenols (gallic acid, ferulic acid, p-coumaric acid, caffeic acid, chlorogenic acid) and 1.0% potato starch, making into meat cake with diameter of 2-3 cm, thickness of about 1cm and mass of 5-6 g, and refrigerating at 4deg.C for 3 hr. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The taste and mouth feel of the chicken patties were analyzed by a taste analysis system, namely an electronic tongue, and the results are shown in table 9. The result shows that the addition of the caffeic acid increases the bitter taste of the chicken cake, all the 5 polyphenol compounds aggravate the astringent taste of the chicken cake, reduces the delicious taste richness of the chicken cake, particularly chlorogenic acid, and reduces the delicious taste richness of the chicken cake to 0.13.
TABLE 9 influence of polyphenol addition on taste and mouthfeel of roast chicken
Comparative example 4
Washing chicken breast, removing fat and skin, adding meat grinder, processing into uniform meat paste, adding 0.15% flavonoid (naringin, hesperidin, naringenin, hesperetin, neohesperidin) and 1.0% potato starch, making into meat cake with diameter of 2-3 cm, thickness of about 1cm and mass of 5-6 g, and refrigerating at 4deg.C for 3 hr. Uniformly coating 1% edible oil on both sides, and baking at 230deg.C for 15min. Chicken cakes with only 1% edible oil and 1% potato starch were used as a blank.
The taste and mouth feel of the chicken patties were analyzed by a taste analysis system, namely an electronic tongue, and the results are shown in table 10. The result shows that the addition of naringin, hesperidin and hesperetin increases the sour taste and astringency of the chicken cake, the hesperetin aggravates the bitter taste of the chicken cake, and the 5 flavonoid compounds reduce the delicious taste richness of the chicken cake, in particular the naringin, and reduce the delicious taste richness of the chicken cake to 0.34.
TABLE 10 influence of addition of flavonoids on taste and mouthfeel of roast chicken
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (8)
1. A method for stably reducing the content of heterocyclic amine in roasted chicken based on orange peel alkaloid, which is characterized by comprising the following steps:
(1) Cleaning chicken, removing surface fat and skin, and adding pericarpium Citri Junoris alkaloid and adjuvants to obtain meat emulsion;
(2) Pressing the minced meat into meat cakes, and putting the meat cakes in a refrigerator for cold storage and pickling;
(3) Uniformly smearing edible oil on two sides of the meat pie, and baking;
the preparation of the orange peel alkaloid in the step (1) comprises the following steps: cleaning, drying and crushing orange peel, adding 90% ethanol aqueous solution, preparing an ethanol extract of orange peel alkaloid by using ultrasonic-assisted heating reflux, merging the ethanol extracts, concentrating under reduced pressure to remove a solvent, removing impurities by using a hydrochloric acid solution, performing alkali liquor treatment 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 NKA-II macroporous resin with the volume ratio of 75: eluting with ethanol-water solution of 25, concentrating, and drying to obtain purified pericarpium Citri Junoris alkaloid;
the addition amount of the orange peel alkaloid in the step (1) is 0.05-0.15% of the chicken mass.
2. The method for stably reducing the heterocyclic amine content in roasted chicken based on orange peel alkaloids according to claim 1, wherein:
the auxiliary materials in the step (1) comprise at least one of potato starch, wheat starch or corn starch, and the addition amount is 1-5% of the mass of chicken.
3. The method for stably reducing the heterocyclic amine content in roasted chicken based on orange peel alkaloids according to claim 1, wherein:
the diameter of the meat patties in the step (2) is 2-3 cm, the thickness of the meat patties is about 1cm, and the mass of the meat patties is 5-6 g.
4. The method for stably reducing the heterocyclic amine content in roasted chicken based on orange peel alkaloids according to claim 1, wherein:
the refrigerating temperature of the meat patties in the step (2) is 2-8 ℃ and the refrigerating time is 1-3 h.
5. The method for stably reducing the heterocyclic amine content in roasted chicken based on orange peel alkaloids according to claim 1, wherein:
the edible oil in the step (3) accounts for 1-5% of the mass of the meat patties.
6. The method for stably reducing the heterocyclic amine content in roasted chicken based on orange peel alkaloids according to claim 1, wherein:
the baking temperature in the step (3) is 200-250 ℃.
7. The method for stably reducing the heterocyclic amine content in roasted chicken based on orange peel alkaloids according to claim 1, wherein:
and (3) baking for 15-35 min.
8. The method for stably reducing the heterocyclic amine content in roasted chicken based on orange peel alkaloids according to claim 1, wherein:
the heterocyclic amine compound comprises at least one of the following components: 2-amino-3, 4, 8-trimethylimidazo [4,5-b ] 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-methylbipyrido [1,2-a:3',2' -d ] imidazo [1, 2-amino-3, 8-dimethylimidazo [4,5-f ] quinoline, 1-methyl-9H-pyrido [3,4-b ] indole, 2-amino-3-methyl-3-b ] pyrido [3,4-b ] indole.
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