腌制汁烹饪循环时间及再加热对腌制猪肘中胆固醇氧化产物和杂环胺形成的影响

Guo Xiuyun, Zhang Yawei, Qian Ye, Peng Zengqi

College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China.

Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.

Foods. 2020 Aug 12;9(8):1104. doi: 10.3390/foods9081104.

In this work the effects of cooking cycle times of marinating juice and reheating on the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HAs) in marinated pig hock were investigated. After the 12th cycle, the total content of COPs was 3.3, 2.0, and 2.0 times higher than that after the 1st cycle in the skin, subcutaneous fat, and lean meat, respectively. The total content of HAs was 5.8, 6.0, and 5.6 times higher than that after the 1st cycle in the skin, subcutaneous fat, and lean meat, respectively. Notably, more COPs were present in the lean meat than in the skin and subcutaneous fat, whereas the content of HAs in the skin was the highest. Compared with the unreheated samples, the total content of COPs and HAs in all tissues increased after reheating at 95 °C for 30 min or at 121 °C for 25 min, but no significant difference was found between different reheating conditions.

本研究考察了腌制液的烹饪循环时间以及再加热对腌制猪肘中胆固醇氧化产物（COPs）和杂环胺（HAs）形成的影响。在第12个循环后，皮肤、皮下脂肪和瘦肉中COPs的总含量分别比第1个循环后高3.3倍、2.0倍和2.0倍。皮肤、皮下脂肪和瘦肉中HAs的总含量分别比第1个循环后高5.8倍、6.0倍和5.6倍。值得注意的是，瘦肉中的COPs含量高于皮肤和皮下脂肪，而皮肤中的HAs含量最高。与未再加热的样品相比，在95℃下再加热30分钟或在121℃下再加热25分钟后，所有组织中COPs和HAs的总含量均有所增加，但不同再加热条件之间未发现显著差异。