Khan Iftikhar Ali, Shi Baoping, Shi Haibo, Nawaz Asad, Zhu Zongshuai, Ijaz Muhammad Umair, Hussain Muzahir, Khan Asad, Wang Mingfu, Chen Feng, Wang Daoying, Cheng Ka-Wing
College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China.
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.
Front Nutr. 2022 Sep 20;9:975831. doi: 10.3389/fnut.2022.975831. eCollection 2022.
Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and ΣMUFA content and ΣPUFA/ΣSFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly ( < 0.05) lower than that of the control sample, corresponding to 31.9, 46.1, 57.2, and 44.8% inhibition, respectively. PSM4, however, had no or very little effect on the formation of PhIP, 4,8-DiMeIQx and AαC, despite a strong inhibitory effect on MeIQx formation. These findings not only support the promising potential of PSM for application as a fat substitute to improve the fatty acid profile and reduce the content of harmful by-products in heat-processed chicken, but also highlight that appropriate addition level is a critical factor in optimizing the functional capacity of this natural agent.
本研究调查了用不同水平的紫苏籽粕（PSM）作为脂肪替代品配制的煎鸡肉饼的脂肪酸谱、蛋白质和脂肪酸氧化以及风味特征。还评估了鸡肉饼中杂环胺（HCA）的形成。结果表明，用20%PSM（PSM4）配制的煎肉饼具有最高的油酸范围、总单不饱和脂肪酸（ΣMUFA）含量和总多不饱和脂肪酸/总饱和脂肪酸（ΣPUFA/ΣSFA）比率。低至中等水平的PSM（PSM1、2和3分别对应5%、10%和15%的PSM）降低了脂质过氧化产物的含量，而高水平（PSM4）则增加了该含量。还发现所有水平的PSM相对于对照均能有效抑制羰基含量的升高。此外，PSM有效抑制了鸡肉饼中HCA的形成。PSM1、PSM2、PSM3和PSM4样品中HCA的总含量显著低于对照样品（<0.05），分别对应31.9%、46.1%、57.2%和44.8%的抑制率。然而，尽管PSM4对MeIQx的形成有很强的抑制作用，但对PhIP、4,8-二甲基异喹啉（4,8-DiMeIQx）和2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉（AαC）的形成没有或几乎没有影响。这些发现不仅支持了PSM作为脂肪替代品应用的潜力，可改善脂肪酸谱并减少热加工鸡肉中有害副产物的含量，还强调了适当的添加水平是优化这种天然物质功能能力的关键因素。
