Wang Wei, Dong Lu, Zhang Yan, Yu Huaning, Wang Shuo
Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
Foods. 2021 Jun 27;10(7):1490. doi: 10.3390/foods10071490.
In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly ( < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.
为了在不破坏烤牛肉饼独特品质特征的情况下减少杂环胺的形成，系统分析了不同热加工方式，包括炭火烤制、红外烤制、过热蒸汽烘焙和微波加热，对牛肉饼中杂环胺生成及烤制品质特征的影响。结果表明，红外烤制可显著（<0.05）降低烤饼中杂环胺的含量，且微波加热或过热蒸汽烘焙与红外烤制相结合可进一步降低杂环胺含量，最大降低率为44.48%。虽然经过或未经过过热蒸汽烘焙或微波加热的红外烤饼可能存在细微差异，但轻微变化不会影响烤饼的整体品质特征。联合热加工在视觉上不会影响烤饼的颜色。相关性分析和回归分析表明，微波加热和过热蒸汽烘焙导致的杂环胺减少分别与烤饼的水分含量和脂质氧化有关。采用联合热加工方式减少杂环胺的形成是可取的。
