LU501727B1 - Pork steak roasting method capable of reducing pahs and hcas - Google Patents
Pork steak roasting method capable of reducing pahs and hcas Download PDFInfo
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- LU501727B1 LU501727B1 LU501727A LU501727A LU501727B1 LU 501727 B1 LU501727 B1 LU 501727B1 LU 501727 A LU501727 A LU 501727A LU 501727 A LU501727 A LU 501727A LU 501727 B1 LU501727 B1 LU 501727B1
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- pork
- roasting
- meat
- steaks
- pahs
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- 238000000034 method Methods 0.000 title claims abstract description 61
- 238000001035 drying Methods 0.000 claims abstract description 45
- 235000013372 meat Nutrition 0.000 claims abstract description 40
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 claims abstract description 33
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- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 14
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a pork steak roasting method capable of reducing polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), comprising the following steps: (1) curing pork: mixing a mixed colorant with salt to obtain a curing solution, injecting the mixed curing solution into meat, and wet curing the meat, wherein an amount of the salt is 1.3-1.6% of the weight of the meat, and the mixed colorant is an aqueous solution containing the components by weight: per kilogram of aqueous solution, 0.010-0.030 g of monascus red, 0.001-0.005 g of allura red, and 0.001-0.005 g of cochineal; (2) pre-drying: pre-drying the cured pork to make water content of the pork in a range of 49-50%; (3) cooking: cooking the pre-dried pork at a temperature of 80-85°C for 17-25 min until a central temperature of the pork reaches 72°C; (4) post-drying: post-drying the cooked pork to make moisture content of the pork in a range of 51-52%; and (5) roasting: cutting the post-dried pork into pork steaks, and roasting the pre-treated pork steaks under a roasting power M-L1 (385 W+405 W) or M-L2 (252 W+576 W) using microwave combined light wave roasting method.
Description
PORK STEAK ROASTING METHOD CAPABLE OF REDUCING PAHS AND HCAS | |V201727
The present invention relates to pork steak roasting, and in particular relates to a pork steak roasting method capable of reducing polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
In China, pork consumption of urban and rural residents accounts for 80.6% of meat consumption. For enterprises producing cooked meat or high-temperature meat products, the production demand is also increasing year by year. With improving health awareness, people bring up higher requirements for food safety. Although traditional roasted pork steaks with charcoal have a rich aroma and attractive color, people think much of the problems of high roasting temperature, harmful smoke and other air pollution during the roasting process, and the increase in the amount of harmful substances (PAHs and HCAs) due to a long roasting time.
A radio frequency combined light wave roasting technique can make up for the defects of a traditional roasting method prone to produce harmful substances.
Radio frequency combined light wave roasting uses a microwave-light wave radiation heating principle. The principle of microwave conversion to heat energy is the result of interaction between polar molecules in a material and a microwave electromagnetic field. Under the action of an external alternating electromagnetic field, the polar molecules in the material are polarized and alternately oriented with the change of the polarity of the external alternating electromagnetic field. Such a large number of polar molecules are rubbed against each other due to frequent turning (about 10® times per second), so that electromagnetic energy is converted into heat energy. The principle of light wave generating heat energy is that the temperature gradient is from the inner layer of a material to the outer layer, and the direction of heat conduction is opposite to the direction of vapor migration. After trimmed and cured pork steaks are dried, cooked, and dried again, they are roasted by radio frequency combined with light waves. The roasted pork steaks are rich in flavor and soft and juicy in texture, the original quality of the pork steaks is maintained to a greater extent, and the method has the advantages of short time, high efficiency, and no or low content of PAHs and HCAs produced, so that a product has more stable and safer quality and great promotion value in production. 1
SUMMARY LU501727
To solve the above problems, the present invention provides a pork steak roasting method capable of reducing PAHs and HC As.
The objective of the present invention is implemented in the following manner: A pork steak roasting method capable of reducing PAHs and HCAs includes the following steps: (1) curing pork: mixing a mixed colorant with salt to obtain a curing solution, injecting the mixed curing solution into meat, and wet curing the meat, wherein an amount of the salt is 1.3- 1.6% of the weight of the meat, and the mixed colorant is an aqueous solution containing the components by weight: per kilogram of aqueous solution, 0.010-0.030 g of monascus red, 0.001-0.005 g of allura red, and 0.001-0.005 g of cochineal; (2) pre-drying: pre-drying the cured pork to make moisture content in a range of 49-50%, thereby facilitating formation of a hard protective film on the surface of the pork in the subsequent drying step, maintaining the moisture and the curing solution in the meat to prevent loss, and making the pork soft and juicy; (3) cooking: cooking the pre-dried pork at a temperature of 80-85°C for 17-25 min until a central temperature of the pork reaches 72°C; (4) post-drying: post-drying the cooked pork to make moisture content in a range of 51- 52%, thereby shaping the pork by drying to facilitate roasting; and (5) roasting: cutting the post-dried pork into pork steaks, and roasting the pre-treated pork steaks under a roasting power M-L1 (385 W+405 W) or M-L2 (252 W+576 W) using a microwave combined light wave method.
The amount of the salt is 1.3-1.6% of the weight of the meat. The ratio of the monascus red to the allura red to the cochineal in the mixed colorant is 10:1:1 to 6:1:1, and the mixed colorant has a concentration of 0.012-0.040%. During wet curing, the meat is cured at 3-5°C for 0.8-1.2 h.
The amount of the salt is 1.5% of the weight of the meat. During wet curing, the meat is cured at 4°C for 1.0 h.
The post-dried pork is cut into 100 mmx60 mmx 10 mm pork steaks with uniform size and thickness, and the pre-treated pork steaks are roasted under different roasting powers of M-L1 (385 W+405 W) and M-L2 (252 W+576 W) for 2.5-3.5 min and 3.5-4.5 min respectively using the microwave combined light wave roasting method.
The pork steaks are roasted under different roasting powers of M-L1 (385 W+405 W) and
M-L2 (252 W+576 W) for 3 min and 4 min respectively. 2
In the cooking step, the pre-dried pork is cooked at 82°C for 20 min. LU501727
In the pre-drying step, the cured pork is put into a drying oven at a temperature of 50-60°C.
In the post-drying step, the cooked pork is put into a drying oven at a temperature of 55-65°C.
In the pre-drying step, cured meat samples are dried at 50-60°C for 10 min. In the post- drying step, the cooked meat samples are dried at 55-65°C for 10 min.
Pork tenderloin with surface fascia and fat removed is cured as pork steaks. Removal of the surface fascia, fat, etc., on the one hand, is conducive to keeping the overall shape of the pork steaks, and on the other hand, is beneficial to reduce formation of harmful substances such as PAHs and HC As produced by a series of reactions such as cyclization and polymerization of fat under high temperature.
Compared with the prior art, the pork steak roasting method capable of reducing PAHs and
HCAs provided by the present invention can make the roasted pork steaks rich in flavor and soft and juicy in texture, maintain the original quality of the pork steaks to a greater extent, and have the advantages of short time, high efficiency, and no or low content of PAHs and HCAs produced, so that a product has more stable and safer quality and great promotion value in production. (1) The radio frequency combined light wave roasting technique is a new roasting technique. The pork steaks are roasted at an optimized frequency after a unique pretreatment, which can better maintain the overall appearance of the pork steaks, with a rich flavor and a soft and juicy texture. (2) Compared with the traditional charcoal roasted pork steaks, without adding any inhibitory additives, at a certain frequency, the radio frequency combined light wave roasting technique can effectively inhibit or reduce the production of harmful substances (PAHs and
HCAs), the total amount of PAH4 (BaP (benzo[a]pyrene), Ba (benzo|a]anthracene), BbFA (benzo|b]fluoranthene), and Chry (chrysene)) is zero or very low, the safety of roasted meat products is improved, and a green roasting technique is accomplished. (3) Compared with the traditional charcoal roasting method, the pretreated pork steaks are roasted by the radio frequency combined light wave technique, which greatly shortens the roasting time and improves the production efficiency. (4) The mixed colorant is used in the roasting method of the present application, which can improve the overall color and luster of the roasted pork steaks, thereby satisfying consumers’ preference. Compared with a single colorant, the mixed colorant not only improves the overall coloring ability, but also greatly improves safety. (5) In the meat processing industry, compared with the traditional charcoal roasted pork 3 steaks, the microwave combined light wave roasting method after unique pretreatment has the LU501727 advantages of convenient equipment assembly and operation, fast roasting, and stable product quality, realizes no production or low production of HCA and HCA harmful substances, reduces the emission of fine particle pollutants in traditional roasting, and reduces use of preservatives.
FIG. 1 is gas chromatography-mass spectrometry (GC-MS) chromatograms of 16 PAH standard substances.
FIG.2 is ultra performance liquid chromatography (UPLC-MS) chromatograms of 6 HCA standard substances.
FIG. 3 is a color difference diagram of pork steaks roasted by radio frequency combined with light waves; FIG. 3A is L*; FIG. 3B is a*; FIG. 3C is b*; and FIG. 3D is E*.
A pork steak roasting method capable of reducing PAHs and HC As includes the following steps: (1) curing pork: mixing a mixed colorant with salt to obtain a curing solution, injecting the mixed curing solution into meat, and wet curing the meat, wherein an amount of the salt is 1.3- 1.6% of the weight of the meat, and the mixed colorant is an aqueous solution containing the components by weight: per kilogram of aqueous solution, 0.010-0.030 g of monascus red, 0.001-0.005 g of allura red, and 0.001-0.005 g of cochineal:; (2) pre-drving: pre-drying the cured pork to make moisture content in a range of 49-50%, thereby facilitating formation of a hard protective film on the surface of the pork in the subsequent drying step, maintaining the moisture and the curing solution in the meat to prevent loss, and making the pork soft and juicy; (3) cooking: cooking the pre-dried pork at a temperature of 80-85°C for 17-25 min until a central temperature of the pork reaches 72°C; (4) post-drying: post-drying the cooked pork to make moisture content in a range of 51- 52%, thereby shaping the pork by drying to facilitate roasting; and (5) roasting: cutting the post-dried pork into pork steaks, and roasting the pre-treated pork steaks under a roasting power M-L1 (385 W+405 W) or M-L2 (252 W+576 W) using a microwave combined light wave roasting method.
The amount of the salt is 1.3-1.6% of the weight of the meat. The ratio of the monascus red 4 to the allura red to the cochineal in the mixed colorant is 10:1:1 to 6:1:1, and the mixed colorant LU501727 has a concentration of 0.012-0.040%. During wet curing, the meat is cured at 3-5°C for 0.8-1.2 h.
The amount of the salt is 1.5% of the weight of the meat. During wet curing, the meat is cured at 4°C for 10h.
The post-dried pork is cut into 100 mmx60 mmx 10 mm pork steaks with uniform size and thickness, and the pre-treated pork steaks are roasted under different roasting powers of M-L1 (385 W+405 W) and M-L2 (252 W+576 W) for 2.5-3.5 min and 3.5-4.5 min respectively using the microwave combined light wave roasting method.
The pork steaks are roasted under different roasting powers of M-L1 (385 W+405 W) and
M-L2 (252 W+576 W) for 3 min and 4 min respectively.
In the cooking step, the pre-dried pork is cooked at 82°C for 20 min.
In the pre-drying step, the cured pork is put into a drying oven at a temperature of 50-60°C.
In the post-drying step, the cooked pork is put into a drying oven at a temperature of 55-65°C.
In the pre-drying step, cured meat samples are dried at 50-60°C for 10 min. In the post- drying step, the cooked meat samples are dried at 55-65°C for 10 min.
Pork tenderloin with surface fascia and fat removed is cured as pork steaks. Removal of the surface fascia, fat, etc., on the one hand, is conducive to keeping the overall shape of the pork steaks, and on the other hand, is beneficial to reduce formation of harmful substances such as PAHs and HC As produced by a series of reactions such as cyclization and polymerization of fat under high temperature.
The present invention will be described in detail below in conjunction with a specific embodiment. It is necessary to point out that the embodiment is only for further illustration of the present invention, and should not be construed as a limitation on the protection scope of the present invention. Those skilled in the art can make some non-essential improvements and adjustments based on the above content of the present invention.
A pork steak roasting method capable of reducing PAHs and HCAs is as follows: 1. Process flow
Raw meat is subjected to trimming, curing, pre-drying, cooking, post-drying, roasting, cooling, packaging and sterilizing to obtain a finished product. 2. Key points of operation (1) Raw meat selection: 500 g of pork tenderloin was selected. (2) Trimming: The pork tenderloin was trimmed to remove surface fascia, fat, etc., and then the pork tenderloin was subjected to subsequent treatment as pork steaks. Removal of the 5 surface fascia and fat, on the one hand, is conducive to keeping the overall shape of the pork | U501727 steaks, and on the other hand, is beneficial to reduce formation of harmful substances such as
PAHs and HCAs produced by a series of reactions such as cyclization and polymerization of fat under high temperature. (2) Curing: The trimmed pork was cured. First, different amounts of monascus red, allura red, and cochineal were selected for addition to prepare mixed colorants with different concentrations. See Table 1 for details. Then salt was added at an amount of 1.5% of the weight of the meat. The mixed colorant and the salt were prepared into a mixed curing solution. The curing solution was injected into the meat according to 20% of the weight of the meat artificially, and the meat was cured at 4°C for 1 h. (3) Pre-drving: The cured pork was put into a drying oven and dried at 50-60°C for 10 min, thereby removing moisture from the cured pork, which is beneficial to improve the overall taste of the pork. (4) Cooking: The pork pre-dried under the above condition was cooked at 82°C for 20 min until a central temperature of the pork reached 72°C. (5) Post-drying: The cooked pork was put into a drying oven and dried at 55-65°C for 10 min, thereby mainly facilitating formation of a hard protective film on the surface of the pork, reducing water loss in the roasting process, and improving the overall quality of a product. (6) Roasting:
The post-dried pork was cut into 100 mmx60 mmx10 mm pork steaks with uniform size and thickness. The pre-treated pork steaks were roasted under different roasting powers of M-
L1 (385 W (microwave)+405 W (light wave)) and M-L2 (252 W (microwave)+576 W (light wave)) for 3 min and 4 min respectively using the microwave combined light wave roasting method. After being taken out and cooled, the pork steaks were packaged and sterilized to obtain the final product. 6
Table 1 Formulas and concentrations of mixed colorants LU501727 (No.) (weight ratio) mixed colorants 3. Determination of quality indices and safety indices 3.1 Determination by sensory evaluation
Sensory evaluation standards (Table 2) were formulated, and 8 people with a professional background in food were selected to set up a sensory evaluation team to evaluate sensory scores of four indices of color, flavor, taste, and juiciness of a product.
Table 2 Sensory evaluation standards of roasted pork steaks
Items at ‘ Standards of grading Score
Normal, brownish white, uniform, without 20 discoloration
Color 0.2 Normal, black or light yellow, uniform 15
Discolored, nonuniform 10
Good roasted meat flavor, no peculiar smell 20
Flavor 0.4 Weak roasted meat flavor or burnt flavor 15
No unique flavor of roasted meat 10
Moderate hardness, good springiness, easy to chew 20
Taste 0.2 Moderate hardness, slightly greasy, not easy to chew 15
Hard in texture, greasy, difficult to chew 10
Abundant juice, smooth taste, easy to swallow 20
Juiciness 0.2 Rich juice, normal taste, easy to swallow 15
No juice, rough taste, difficult to swallow 10 3.2 Determination of texture profile analysis (TPA) and shear force
The pork steaks were cut along the direction of muscle fibers to measure the length x width x height of 2 cmx1 cmx1 cm for TPA determination. A P50 probe was used for TPA in a 7
"secondary compression" mode at a return distance of 5.00 mm, a trigger force of 5 g, a pre- LU501727 test speed of 1 mm/s, a mid-test speed of 0.5 mm/s, a post-test speed of 0.5 mm/s, and an acquisition speed of 200 pps. The determination was repeated 3 times for each group to obtain an average value.
The shear force was determined using a probe model HDP/BS at a trigger force of 20 g, a pre-test speed of 2 mm/s, a mid-test speed of 2 mm/s, a post-test speed of 10 mm/s, a return distance of 30 mm, and an acquisition speed of 200 pps. The determination was repeated 3 times for each group to obtain an average value. 3.3 Determination of color difference values of roasted pork steaks with mixed colorants
The roasted pork steaks were put on a stage of a colorimeter, each sample was measured 3 times, L*, a*, b* and E* (color difference) were recorded (some were also represented by AL,
Aa, Ab, which meant the same thing), and the final results were represented by the overall color difference evaluation E*(E*=[(L*)>+(a*)>+(b*)?]'?). 3.4 Determination of PAHs
Determination method: Referring to a GC-MS method in GB 5009.265-2016 "Determination of Polycyclic Aromatic Hydrocarbons in Food", the GC-MS chromatograms of 16 PAH standard substances are shown in FIG. 1, thereby deriving standard curves and correlation coefficients of the 16 PAH standard substances, as shown in Table 3.
Table 3 Standard curves and correlation coefficients of 16 PAH standard substances
PAHS coefficient Lnearivveune RE
Naphthalene 4.428 y = 559.17x + 2184.6 0.9995
Acenaphthylene 6.348 y = 496.7x + 45.565 1
Acenaphthene 6.575 y = 320.87x + 243.84 1
Fluorene 7.196 y = 344. 6x + 80.306 0.9999
Phenanthrene 8.457 y =382.38x + 563.69 0.9994
Anthracene 8.524 y =505.73x - 28.037 1
Fluoranthene 10.65 y = 531.36x + 214.12 0.9999
Pyrene 11.164 y = 531.68x + 632.27 0.9998
Benzo[a]anthracene 14.698 y = 516.15x - 10.107 1
Chrysene 14.832 y =486.5x + 46.38 1
Benzo[b]fluoranthene 18.53 y = 475.61x - 43.04 1
Benzo[k]fluoranthene 18.614 y = 483.62x - 110.52 0.9999
Benzo[a]pyrene 19.642 y = 429.4x - 111.64 1 8
Indeno[1,2,3-c,d]pyrene 23.464 y =358.54x - 140.85 0.9999 LU501727
Dibenz|a,h]anthracene 23.596 y = 352.49x - 176.53 0.9998
Benzo[g,h,i]perylene 24.252 y =398.89x - 105.7 1 3.5 Determination of HCAs
Determination method: Referring to GB 5009.243-2016 "Determination of Heterocyclic
Amines in High-Temperature Cooked Food", the UPLC-MS chromatograms of 6 HCA standard substances are shown in FIG. 2, thereby deriving standard curves and correlation coefficients of the 6 HCA standard substances, as shown in Table 4.
Table 4 Standard curves and correlation coefficients of 6 HCA standard substances
HCAs coefficient Linearity curve coeticent
MelQ 4.217 y = 8.9775x + 0.3698 0.9987
MelQx 4.167 y = 2.8476x + 0.1602 0.9972 4,8-DiMelQx 4.351 y =4.1439x + 0.0169 0.9931 7,8-DiMelQx 4.350 y = 3.4913x + 0.6002 0.9818
PhIP 5.488 y = 15.079x + 0.9534 0.9919
Embodiment 5 groups of pork tenderloin of the same source and the same quality were selected as raw meat to perform the following operations. The weight of the pork tenderloin in each group is the same as 500 g. After surface fascia and fat were removed, the pork tenderloin was cured by wet curing. The pork tenderloin was cured by wet curing with the following specific steps.
Monascus red, allura red and cochineal were weighed respectively according to different ratios of amount in Table 1, and diluted into 5 corresponding aqueous solutions of different mass concentrations to obtain mixed colorants, see Table 1 for details. The concentration of the mixed colorant in Table 1 refers to the sum of the concentrations of the monascus red, allura red and cochineal. The amount of the mixed colorant was 20% of the weight of the pork tenderloin to be cured. Salt was added to the 5 mixed colorants of different concentrations (the amount of saltadded was 1.5% of the weight of the pork tenderloin to be cured). 5 different mixed coloring solutions were prepared. Then, the pork tenderloin were artificially injected and cured at 4°C for 1 h. In 5 different mixed curing solutions, one group of pork tenderloin was cured with one mixed colorant according to different concentrations respectively. Then, the cured pork tenderloin was pre-dried in an electric blast drying oven 101-2AB at 55°C for 10 min. After 9 pre-drying, the pork tenderloin was put into a high-temperature cooking bag and cooked athigh | U501727 temperature in a constant temperature water bath kettle XMDT-608 at 82°C for 20 min (the center temperature of the pork tenderloin should be 72°C or above). The cooked pork tenderloin was taken out and post-dried in the electric blast drying oven 101-2AB at 60°C for 10 min. The post-dried pork tenderloin was cut into slices about 100 mm in length, 60 mm in width and 10 mm in thickness to obtain port steaks. Then different radio frequency combined light wave roasting powers and times were selected for roasting. In this example, two roasting techniques were performed at 385 W (microwave)+405 W (light wave) for 3 min and 252 W (microwave)+576 W (light wave) for 4 min respectively. The quality of the finished pork steaks was analyzed. Also, the traditional charcoal roasting method with the same maturity was performed for 15 min, and harmful substances PAHs and HCAs were analyzed. The pork steaks roasted by the three different methods have the same conditions except for the roasting methods, and the difference does not affect the results. 1. Effects of radio frequency combined light wave roasting technique on sensory quality of pork steaks 5-10 people were selected to set up a sensory evaluation team to conduct sensory evaluation on the pork steaks pretreated and roasted at 252 W+576 W for 4 min and 385 W+405 W for 3 min. The results are shown in Table 5.
Table 5 Effects of radio frequency combined light wave roasting technique on sensory evaluation of pork steaks
Roasting
Roasting power Roasting Color Flavor Taste Juiciness method time (min) (W)
Radio frequency 252 W + combined 4min 14.66+0.57* 15.001.008 14.001.008 14.33+1.52°2 ca 576 W with light waves
Radio frequency 385 W + combined 3min 14.661.152 15.33+1.52* 15.00+1.008 13.66+1.528
PR 405 W with light waves
Traditional charcoal ISmin 14.00+1.008 15.67+0.579 12.33+0.578 11.001.008 roasting 10
It can be seen from Table 5 that the overall acceptance of the color, flavor, taste and [U501727 juiciness of the pork steaks roasted at 252 W+576 W for 4 min and the pork steaks roasted at 385 W+405 W for 3 min was relatively high. This is because the radio frequency combined light wave roasting can preserve the overall appearance of the pork steaks to a greater extent, and make the final product rich in flavor, soft and juicy. 2. Effects of radio frequency combined light wave roasting technique on texture and shear force of pork steaks
The pork steaks pretreated and roasted at 252 W+576 W for 4 min and the pork steaks pretreated and roasted at 385 W+405 W for 3 min were evaluated according to the determination methods of TPA and shear force in 3.2. The results are shown in Table 6.
Table 6 Effects of radio frequency combined light wave roasting on texture and shear force of pork steaks
Roasting Roasting Roasting Hardness Shear force Springiness time Cohesiveness method power (W) (min) (N) (N) (mm)
Radio frequency 252 W + combined 4 min 37.23+0.78P 38.480.995 0.5640.04* 0.58+0.02° 4 1 576 W with light waves
Radio frequency 385 W + combined 3 min 26.41£0.69° 32.92+0.21* 0.500.06? 0.60+0.01® 4 1 405 W with light waves
Traditional charcoal 15min 45.380.568 25.22+0.50° 0.57+0.018 0.42+0.01° roasting
It can be seen from Table 6 that the pork steaks roasted at 252 W+576 W for 4 min have a hardness of 37.23 N, a shear force of 38.48 N, a springiness of 0.56 mm, and a cohesiveness of 0.58; and the pork steaks roasted at 385 W+405 W for 3 min have a hardness of 26.41 N, a shear force of 32.92 N, a springiness of 0.50 mm, and a cohesiveness of 0.60. The pork steaks roasted by radio frequency combined with light waves are rich in flavor, and soft and juicy in texture, and maintain the original quality of the pork steaks to a greater extent. 3. Effects of radio frequency combined light wave roasting technique on color difference of pork steaks 11
The pork steaks pretreated and roasted at 252 W+576 W for 4 min and the pork steaks [U501727 pretreated and roasted at 385 W+405 W for 3 min were evaluated according to the determination of color differential values in 3.3. The results are shown in FIG. 3.
The results in FIG. 3 show that with the increase in the amount of the mixed colorants added, the a* and b* of the pork steaks roasted at 252 W+576 W for 4 min and the pork steaks roasted at 385 W+405 W for 3 min showed a rising trend, while L* and E* showed a trend of first falling and then rising. When the amount of the mixed colorants added was 0.033%, the pork steaks roasted at 252 W+576 W for 4 min have a brightness of L*58.79, a*16.51, b*13.62, and E*62.70; and the pork steaks roasted at 385 W+405 W for 3 min have a brightness of
L*63.42, a*13.43, b*16.93, and E*67.00. Compared with a blank group (L*57.52, a*3.43, b*8.09, and E*60.72), the overall brightness, redness and yellowness of the pork steaks roasted at 252 W+576 W for 4 min and the pork steaks roasted at 385 W+405 W for 3 min were improved, and the overall color difference was significantly better than that of the blank group.
Thus, the pork steaks roasted by radio frequency combined with light waves after the mixed colorants were added were bright in color and luster, and the overall color and luster of the pork steaks were greatly improved. 4. Effects of radio frequency combined light wave roasting technique on PAHs in pork steaks
The pork steaks roasted at 252 W+576 W for 4 min, the pork steaks roasted at 385 W+405
W for 3 min, and the pork steaks roasted by traditional charcoal roasting for 15 min were subjected to sample treatment and PAH extraction separately according to GB 5009.265-2016
Determination of PAHs in Food. After extraction, the samples were filtered through a 0.22 um microporous membrane, and then quantitatively and qualitatively analyzed using a QP2010 ultra gas chromatography-mass spectrometer. The results of Benzo[a|pyrene (BaP) and PAH4 in PAH16 are shown in Tables 7 and 8.
Table 7 Effects of radio frequency combined light wave roasting on PAH16 in pork steaks
PAH content (ue/ke) 385 W+405 W 252 W+576 W charsal roastine 3 min 4 min 15 min
Naphthalene 0.17+0.15° 0.03+0.018 0.05+0.008
Acenaphthylene 0.32+0.02°¢ 0.91+£0.242 1.56+0.232
Acenaphthene 8.21+0.822 10.02+0.498 12.60+1.83*
Fluorene 0.38+0.02° 0.78+0.10° 1.39+0.152
Phenanthrene 2.35+0.312 2.80+0.26° 11.61+0.842 12
Anthracene 0.34+0.012 0.33+0.072 5.70+0.08P LU501727
Fluoranthene 0.81£0.17° 0.69+0.05° 8.35+0.862
Pyrene 1.50+0.308 1.43+0.07° 10.24+0.908
Benzo[a]anthracene 0.13+0.04° 0.11£0.02° 1.27+0.212
Chrysene 0.23+0.11° 0.08+0.012 2.50+0.172
Benzo[b]fluoranthene 0.360.142 0.31+0.038 0.85+0.128
Benzo[k]fluoranthene 0.54+0.022 0.41+0.02" 0.70+0.072
Benzo[a]pyrene 0.35+0.01° 0.42+0.00? 0.620. 10?
Indeno[1,2,3-c,d]pyrene 0.64+0.048 0.70+0.03* 0.68+0.028
Dibenz[a,h]anthracene 0.720.028 0.74+0.018 0.70+0.042
Benzo[g.h,i]perylene 0.53+0.04* 0.57+0.03° 0.62+0.01°
Total PAH16 17.58 20.33 59.44
Table 8 Effects of radio frequency combined light wave roasting on PAH4 in pork steaks 385 W+405 W 252 W+576 W Traditional
PAH content (ug/kg) charcoal roasting 3 min 4 min 15 min
Benzo[aJanthracene 0.13+0.04° 0.11£0.02° 1.27+£0.212
Chrysene 0.23+0.11° 0.08#0.018 2.50+£0.172
Benzo[b]fluoranthene 0.54+0.028 0.41+0.02° 0.850.122
Benzo[a]pyrene 0.35+0.01P 0.42+0.00? 0.62+0, 102
Total PAH4 1.25 ng/kg 1.02 ng/kg 5.24 pg/kg
The results in Table 7 show that the content of benzo[a]pyrene (BaP) in the pork steaks roasted traditionally with charcoal for 15 min was 0.62 pg/kg, while the content of benzo[a]pyrene (BaP) in the pork steaks roasted at 252 W+576 W for 4 min was 0.42 ug/kg, and the content of benzo[a]pyrene (BaP) in the pork steaks roasted at 385 W+405 W for 3 min was 0.35 pg/kg, both of which were lower than that of the traditionally charcoal roasted pork steaks. GB2762-2017 stipulates that the limit of benzo[a]pyrene in smoked, roasted and grilled meat and meat products is 5 ug/kg, and the "Amendment on the maximum limit of PAHs in food", newly issued by the European Union on September 1, 2014, requires that the limit of benzo[a]pyrene in smoked meat and products thereof is 2 pg/kg. Accordingly, the contents of benzo[a]pyrene (BaP) produced by the two roasting methods of the present invention are lower than the national standard and the EU standard. 13
The results in Table 8 show that the total amount of PAH4 (CHR, BaA, BbFA, Bap) in the [U501727 pork steaks traditionally roasted with charcoal for 15 min was 5.24 pg/kg, while the total amount of PAH4 (CHR, BaA, BbFA, Bap) in the pork steaks roasted at 252 W+576 W for 4 min was 1.02 ug/kg, and the total amount of PAH4 (CHR, BaA, BbFA, Bap) in the pork steaks roasted at 385 W+405 W for 3 min was 1.25 pg/kg, both of which were much lower than that of the traditional charcoal roasting method. In the "Amendment on the maximum limit of PAHs in food" newly issued by the European Union, the total limit of PAH4 (CHR, BaA, BbFA, Bap) is reduced from the original 30 ug/kg to 12 ug/kg. However, the total amounts of PAH4 produced by the two roasting methods of the present invention are far lower than the EU standard. 5. Effects of radio frequency combined light wave roasting technique on HCAs in pork steaks
The pork steaks roasted at 252 W+576 W for 4 min, the pork steaks roasted at 385 W+405
W for 3 min, and the pork steaks traditionally roasted with charcoal for 15 min were subjected to sample treatment and HC A extraction separately according to the determination method of
HCAs in 3.5. After the extraction, the samples were filtered through a 0.22 um microporous membrane, and then quantitatively and qualitatively analyzed using a UP-LC Ms/Ms 6460 liquid chromatography-mass spectrometer.
Table 9 Effects of radio frequency combined light wave roasting on HCAs in pork steaks
HCA content (uke) 385 W+405 W 252 W+576 W charcos] ronsting 3 min 4 min 15 min
MelQ 0.61+0.028 0.03+0 0.52+0.052
MelQx ND ND 1.60+0.06 4,8-DiMelQx 0.09+0.02° ND 0.1240 7,8-DiMelQx ND ND 1.02+0. 16?
PhIP 0.29+0.028 ND 2.03+0.198
Total 0.99 pg/kg 0.03 pg/kg 5.29 ug/kg -
It can be seen from Table 9 that the total amount of 5 polar HCAs in the pork steaks traditionally roasted with charcoal for 15 min was 5.29 pg/kg, while the total amount of 5 polar
HCAs in the pork steaks roasted at 385 W+405 W for 3 min was 0.99 pg/kg, and the total amount of 5 polar HCAs in the pork steaks roasted at 252 W+576 W for 4 min was 0.03 pg/kg, both of which were much lower than that of the traditional charcoal roasting method. In the 14 pork steaks roasted at 385 W+405 W, the content of 2-amino-3,4-dimethyl-imidazo[4,5-f|- LU501727 quinoline (MelQ) was 0.61 pg/kg, the content of 2-amino-3,4,8-trimethyl-imidazo[4,5-f]- quinoxaline (4,8-DiMelQx) was 0.09 pg/kg, the content of 2-amino-1-methyl-6- phenylimidazo[4,5-b]-pyridine (PhIP) was 0.29 pg/kg, and other 2-amino-3,4-dimethyl- imidazo|4,5-f]-quinoxaline (MelQx) and 2-amino-3,7,8-trimethyl-imidazo[4,5-f]-quinoxaline (7,8-DiMelQx) were not detected. In the pork steaks roasted at 252 W+576 W, the content of 2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline (MelQ) was 0.03 pg/kg, and other 2-amino- 3,4-dimethyl-imidazo[4,5-f|-quinoxaline (MelQx), 2-amino-3,4,8-trimethyl-imidazo[4,5-f]- quinoxaline (4,8-DiMelQx), 2-amino-3,7,8-trimethyl-imidazo[4,5-f]-quinoxaline (7,8-
DiMelQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) were not detected.
The foregoing descriptions are merely exemplary implementations of the present invention.
A person of skill in the art may make several variations and improvements without departing from the overall concept of the present invention, and the variations and improvements shall fall within the protection scope of the present invention. 15
Claims (9)
1. À pork steak roasting method capable of reducing polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), comprising the following steps: (1) curing pork: mixing a mixed colorant with salt to obtain a curing solution, injecting the mixed curing solution into meat, and wet curing the meat, wherein an amount of the salt is 1.3-
1.6% of the weight of the meat, and the mixed colorant is an aqueous solution containing the components by weight: per kilogram of aqueous solution, 0.010-0.030 g of monascus red,
0.001-0.005 g of allura red, and 0.001-0.005 g of cochineal; (2) pre-drying: pre-drying the cured pork to make water content of the pork in a range of 49-50%; (3) cooking: cooking the pre-dried pork at a temperature of 80-85°C for 17-25 min until a central temperature of the pork reaches 72°C; (4) post-drying: post-drying the cooked pork to make moisture content of the pork in a range of 51-52%; and (5) roasting: cutting the post-dried pork into pork steaks, and roasting the pre-treated pork steaks under a roasting power M-L1 (385 W+405 W) or M-L2 (252 W+576 W) using a microwave combined light wave roasting method.
2. The pork steak roasting method capable of reducing PAHs and HC As according to claim 1, wherein the amount of the salt is 1.3-1.6% of the weight of the meat; the ratio of the monascus red to the allura red to the cochineal in the mixed colorant is 10:1:1 to 6:1:1, and the mixed colorant has a concentration of 0.012-0.040%; and during wet curing, the meat is cured at 3- 5°C for 0.8-1.2 h.
3. The pork steak roasting method capable of reducing PAHs and HC As according to claim 2, wherein the amount of the salt is 1.5% of the weight of the meat, and during wet curing, the meat is cured at 4°C for 1.0 h.
4. The pork steak roasting method capable of reducing PAHs and HC As according to claim 1, wherein the post-dried pork is cut into 100 mmx60 mmx10 mm pork steaks with uniform size and thickness, and the pre-treated pork steaks are roasted under different roasting powers of M-L1 (385 W+405 W) and M-L2 (252 W+576 W) for 2.5-3.5 min and 3.5-4.5 min respectively using the microwave combined light wave roasting method.
5. The pork steak roasting method capable of reducing PAHs and HC As according to claim 4, wherein the pork steaks are roasted under different roasting powers of M-L1 (385 W+405 W) 16 and M-L2 (252 W+576 W) for 3 min and 4 min respectively. LU501727
6. The pork steak roasting method capable of reducing PAHs and HC As according to claim 1, wherein in the cooking step, the pre-dried pork is cooked at 82°C for 20 min.
7. The pork steak roasting method capable of reducing PAHs and HC As according to claim 1, wherein in the pre-drying step, the cured pork is put into a drying oven at a temperature of 50-60°C; and in the post-drying step, the cooked pork is put into a drying oven at a temperature of 55-65°C.
8. The pork steak roasting method capable of reducing PAHs and HC As according to claim 7, wherein in the pre-drying step, cured meat samples are dried at 50-60°C for 10 min; and in the post-drying step, the cooked meat samples are dried at 55-65°C for 10 min.
9. The pork steak roasting method capable of reducing PAHs and HC As according to claim 1, wherein pork tenderloin with surface fascia and fat removed is cured as pork steaks. 17
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