College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Food Res Int. 2023 Nov;173(Pt 1):113262. doi: 10.1016/j.foodres.2023.113262. Epub 2023 Jul 10.
This study investigated the effects of smoke derived from cypress (CY), mulberry (MU), metasequoia (ME), pine (PI), and camphor (CA) on the heterocyclic aromatic amines (HAs), flavor, and sensory attributes of smoked pork patty. The results showed that the smoke derived from the five kinds of wood and the flavor of the corresponding smoked meat were classified into three types. Moreover, the smoke of CY and PI, and the smoke of MU and ME can be classified into one category respectively, which significantly improved the flavor of the smoked meat. Both free and protein-bound HAs were detected in smoked meat, while the smoking process significantly increased the HAs content, especially free Norharman (3.26 ng/g in control meat, and 82.24 ng/g in meat smoked with CY). Correlation analysis showed that various volatile organic compounds (VOCs) and HAs were closely associated. Future research should pay attention to the VOCs in smoked meat including vanillin, Close attention should be paid to tridecane and crotonic acid, as well as tetradecane and α-Dehydro-ar-himachalene in smoke, which were consistently correlated with various HAs and may participate in HAs formation. These results may reveal how the smoking process influences the formation of HAs and which factors should be targeted to inhibit HAs in smoked meat products.
本研究调查了柏木（CY）、桑木（MU）、水杉（ME）、松木（PI）和樟木（CA）的烟雾对熏猪肉饼中杂环芳香胺（HAs）、风味和感官属性的影响。结果表明，五种木材的烟雾和相应熏肉的风味可分为三类。此外，CY 和 PI 的烟雾以及 MU 和 ME 的烟雾可分别归类为一类，这显著改善了熏肉的风味。熏肉中既检测到游离态 HAs 也检测到结合态 HAs，而熏制过程显著增加了 HAs 含量，特别是游离态 Norharman（对照肉中为 3.26ng/g，用 CY 熏制的肉中为 82.24ng/g）。相关性分析表明，各种挥发性有机化合物（VOCs）和 HAs 密切相关。未来的研究应注意熏肉中的 VOCs，包括香草醛、十三烷和巴豆酸，以及熏烟中的十四烷和α-去氢-ɑ-山萘烯，它们与各种 HAs 一致相关，可能参与 HAs 的形成。这些结果可能揭示了烟熏过程如何影响 HAs 的形成，以及应该针对哪些因素来抑制熏肉产品中的 HAs。
