Park Keun-Cheol, Pyo HeeSoo, Kim WooSeok, Yoon Ki Sun
Department of Food and Nutrition, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
Molecular Recognition Research Center, Korea Institute of Science and Technology, 5, Hwarangno 14-gil, Seongbuk-gu, Seoul 02792, Republic of Korea.
Meat Sci. 2017 Jul;129:1-8. doi: 10.1016/j.meatsci.2017.02.012. Epub 2017 Feb 14.
We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28μg/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste. The marination of pork bellies with tea increased radical-scavenging activity and prevented lipid oxidation in proportion to the concentration of tea infusion and marinating time. The yerba mate tea marinade significantly increased the radical-scavenging activity and prevented benzo[a]pyrene formation more than the green tea marinade. Tea marinade can be applied to seasoning or sauce as pretreatment to preserve the quality of meat and to decrease benzo[a]pyrene formation during cooking.
我们研究了不同烧烤工具、温度和茶腌料对烤五花肉中苯并[a]芘形成的影响以及茶腌料的抗氧化能力。在改良炭烤五花肉中检测到的苯并[a]芘含量最少（1.28μg/kg）。形成苯并[a]芘的最高风险因素是直接接触火焰和加热源上的脂肪过多。改良炭烤架可作为一种替代烧烤工具，以满足消费者对安全和口味的需求。用茶腌制五花肉可提高自由基清除活性，并根据茶浸液浓度和腌制时间按比例防止脂质氧化。与绿茶腌料相比，马黛茶腌料显著提高了自由基清除活性，并更有效地防止了苯并[a]芘的形成。茶腌料可作为预处理应用于调味料或酱汁中，以保持肉类品质并减少烹饪过程中苯并[a]芘的形成。
