College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Shimadzu (China) Co., LTD, Shenyang, Liaoning 110000, China.
Meat Sci. 2021 Feb;172:108360. doi: 10.1016/j.meatsci.2020.108360. Epub 2020 Oct 22.
The heterocyclic aromatic amine (HAA) level and quality characteristics of selected Harbin red sausages in the northern Chinese market and the possible differences between traditional sausages and conventional sausages were evaluated in this study. Four varieties of traditional sausages and four varieties of conventional sausages were selected. Compared to conventional sausages, traditional sausages had lower moisture content and higher hardness (P < 0.05). Twelve HAAs were evaluated and eight HAAs were detected. The total HAA content was as high as 360.73 ng/g. In particular, the contents of Norharman and Harman were much higher than those of the other HAAs (P < 0.05). Additionally, the HAA contents were higher in the traditional sausages than those in the conventional sausages (P < 0.05). Principal component analysis showed that traditional and conventional sausages had a good separation based on the quality characteristics and total HAA level. The results of this study will provide useful information on the industrial production of smoked meat products.
本研究评估了中国北方市场上部分哈尔滨红肠的杂环胺（HAA）水平和质量特性，以及传统香肠与普通香肠之间的可能差异。本研究选择了四种传统香肠和四种普通香肠。与普通香肠相比，传统香肠的水分含量更低，硬度更高（P<0.05）。评估了 12 种杂环胺，检测到 8 种杂环胺。总杂环胺含量高达 360.73ng/g。特别是，Norharman 和 Harman 的含量远高于其他杂环胺（P<0.05）。此外，传统香肠中的 HAA 含量高于普通香肠（P<0.05）。主成分分析表明，传统香肠和普通香肠在质量特性和总 HAA 水平上具有良好的分离。本研究结果将为熏制肉制品的工业生产提供有用的信息。
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