Studies On The Formation Of Chloropropanediols In The Thermal Reaction Models Of Monosaccharides And Development Of New Meat Flavours

The chloropropanols are well-known contaminants that are harmful to human bodyhealth, and the3-monochloropropane-1,2-diol (3-MCPD) is the most representative for itslarge pollution. The research on the formation and mechanism of chloropropanediols in thethermal reacted meat flavorings is significant to control the safety of meat flavorproduction and to ensure the healthy development of flavor and fragrance industries.This paper studied the formation of3-MCPD by the establishment of thermal reactionmodels between the monosaccharides, sodium chloride, amino acid and deionized water ina sealed heavy wall pressure vessel. In addition, the influcing factors of the formation of3-MCPD in meat flavors were investigated. Base on the study above, a beef flavor with alow content of3-MCPD was developed. A summary for the paper was as follows.(1) Accoding to the establishment of thermal reaction models between themonosaccharides, sodium chloride, and deionized water in a sealed heavy wall pressurevessel, the formation of3-MCPD was studied. The results showed that the amounts of3-MCPD formed in ribose model (30.604μg/kg) were the most at the same conditions,followed by D-xylose, D-galactose, D-mannose, D-glucose and D-frucose. The experimentof glucose and sodium chloride showed that temperature could affect yield of3-MCPDmost obviously than factors of sodium chloride, reaction time and glucose. Throught theaddition of animo acid to the reaction model formed by glucose, sodium chloride anddeionized water, effects of animo acids on the formation of3-MCPD in glucose modelwere studied. Animo acids, such as arginine and histidine could promote the formation of3-MCPD. Others, for instance, glutamic acid and asparaginic acid could reduced theformation of3-MCPD. However, phenylalaline had no effect on the formation of3-MCPD.Besides, based on the analysis of volatile compounds existed in the model composed byglucose, sodium chloride and deionized water, the results showed that5-hydroxymethylfurfural was the compound that had the largest amount, followed by furfural and2,5-dimethyl acyl furan.(2) Throught the analysis of four kinds of chloropropanols existed in meat flavorings,the results showed that3-MCPD was the largest, and throught the analysis of3-MCPDexisted in the raw materials, the results showed that those materials, such as spices, yeastextract, prime bovine bone, hydrolysis vegetable proteins(HVP) and beef hydrolysates,contained a certain amount of3-MCPD. Throught the thermal reaction, factors of the non amino acid sources and amino acid sources were investigated. Among the factors of thenon amino acid sources, the animal fat, sodium chloride, time, temperature, xylose andtollow could have an obvious influence on the formation of3-MCPD in the meat flovor,while glucose, spices and pH had little effect on the formation of3-MCPD. Among thefactors of the amino acid sources, beef hydrolysates, HVP, yeast extract, cysteine, glutamicacid and vitamin B1had obvious influence on the formation of3-MCPD, however, primebovine bone, glycine, and alanine had no significant impact on the formation of3-MCPD.(3) Base on the study above, a new beef flavor with the adding of Dictyophoraindusiata was developed according the single factor experiment and orthogonal experiment.This flavor smelt strong beef meat flavor and tasted good. The content of3-MCPD in thisbeef flavor was2.910μg/kg, lower than the limit value of European Union (20μg/kg).Throught the simutanious distillation extraction, coupled with GC-MS,171compoundswere identified from the new beef flavor in total and among this identified compounds,besides,33active ingredients that had a significant contribution to the flavor of this newbeef flavor were identified by GC-O and GC-MS. To evaluate the shelf life of this newbeef flavor, insulation experiment was implemented and the result showed that this newproduct could be preserved for79days at room temperature. By the PCA(principalcomponent analysis) analysis in electronic nose, the expiry date of developed new productcould be distinguished obviously from the fresh developed new product, anddiscrimination power in the PCA analysis was0.979.