Kondjoyan Alain, Chevolleau Sylvie, Portanguen Stéphane, Molina Jérôme, Ikonic Predrag, Clerjon Sylvie, Debrauwer Laurent
UR370 Qualité des Produits Animaux, INRA, F-63122 Saint Genès Champanelle, France.
INRA, UMR1331 TOXALIM, Research Center in Food Toxicology, MetaToul-AXIOM Platform, F-31027 Toulouse, France; Université de Toulouse, INPT, UPS, UMR1331, F-31062 Toulouse, France.
Food Chem. 2016 Dec 15;213:641-646. doi: 10.1016/j.foodchem.2016.06.118. Epub 2016 Jul 1.
The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development of a colored crust on the surface of a beef meat piece. HAs formation was lower in the crust than previously measured in meat slices subjected to the same air jet conditions. This difference is explained by a lower average temperature in the colored crust than in the meat slices. Temperature effects can also explain why colored crust failed to reproduce the plateauing and decrease in HAs content observed in meat slices. We observed a decrease in creatine content from the center of the meat piece to the crust area. In terms of the implications for practice, specific heating conditions can be found to maintain a roast beef meat aspect while dramatically reducing HAs content.
烹饪过程中形成的肉皮因其感官特性而受消费者喜爱，但它也是杂环胺（HAs）形成的地方。在此，我们测量了牛肉块表面形成有色外皮过程中HAs的形成情况。外皮中HAs的形成量低于之前在相同喷气条件下对肉片测量的结果。这种差异是由于有色外皮的平均温度低于肉片。温度效应也可以解释为什么有色外皮未能重现肉片中观察到的HAs含量的平稳期和下降情况。我们观察到从肉块中心到外皮区域肌酸含量有所下降。就实际影响而言，可以找到特定的加热条件，既能保持烤牛肉的外观，又能大幅降低HAs含量。
