中式香肠加工和储藏对晚期糖基化产物形成的影响
首发时间:2015-01-12
摘要:晚期糖基化产物(AGEs)已经被证实对人体具有潜在危害性。本文以AGEs中代表性产物羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)为目标,探讨了中式香肠加工方式以及贮藏时间对产品中AGEs生成和积累的影响。结果显示,加工过程温度较高的广式香肠CML和CEL含量最高,常温加工的农家香肠其次,烟熏香肠含量最低。贮藏实验结果显示,三种香肠中CML和CEL的含量均随着储藏时间的延长不断增加,储藏60天后,增速明显加快,其中以广式香肠的增速最快。贮藏过程TBARs测试结果显示,香肠存放30天后产品中脂肪加速氧化;酚类物质跟踪结果显示,烟熏香肠中有酚类成分且其含量30天后发生下降,说明酚类物质对于体系氧化有一定抑制,从而对CML和CEL的生成可能具有抑制作用。肌原纤维蛋白/葡萄糖/亚油酸的模拟体系结果证明,在香肠制造过程中CML和CEL主要由美拉德反应途径形成,在存放后期脂肪氧化会促进CML和CEL在产物中的积累。另外,亚硝酸盐对CML和CEL形成具有一定的抑制作用,平均抑制率在15%左右。
关键词: 食品安全 中式香肠 晚期糖基化产物 加工工艺 储藏时间
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Effect of Processing Methods and Storage on the Formation of Advanced Glycation End Products in Chinese Sausage
Abstract:It has been proved that Advanced Glycation End Products (AGEs) have an adverse effect on human body. The paper selected Nε-carboxymethyllysine(CML) and Nε-carboxyethyllysine(CEL) as targets of detection. The main objective aimed to study the effect of processing methods and storage time on the formation of AGEs in Chinese sausage. The results of experiments on processing methods showed that the amount of CML and CEL in descending order under storage is Cantonese sausage, naturally dehydrated sausage, and smoking-dried sausage. The results of experiments on storage time showed that the contents of CML and CEL increased stably with storage time and the speed of increasing accelerated after storage for 60 days. TBARs values in storage showed that lipid oxidation accelerated after 30 days storage, and the contents of phenolic compounds in smoked sausage became descending at the same storage time, which could conclude that phenolic compounds may inhibit CML and CEL formation. For model system, it turned that CML and CEL mainly stemmed from Maillard reaction under simultaneous existence of Maillard reaction and lipid oxidation. Lipid oxidation could promote the formation of CML and CEL at later stage of storage. Meanwhile, nitrite could contribute to the inhibition of formation of CML and CEL. The inhibition rate reached 15% or so.
Keywords: Food safety, Chinese-style sausage Advanced Glycation End Products processing methods storage time
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No.4626362100043114****
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