Study On The Change Of Nutrients And Formation Of Endogenous Hazardous Chemicals During The Cooking Of Sweet And Sour Pork Ribs

As one of the famous Huaiyang Cuisine, the sweet and sour pork ribs use fresh pork ribs as main ingredient. It tastes good and has an oily bright red color and it’s also very popular in China. There are few researches which focused on the changes of nutrients and harmful substances during cooking specific Chinese dishes. It is, therefore, necessary to detect the change of nutrients and dynamic monitoring of hazard formation during the cooking of sweet and sour pork ribs.First of all, fatty acids, amino acids, protein content during the processing of sweet and sour pork ribs were measured, the results showed that:1. Six kinds of fatty acids were detected, three kinds of saturated fatty acids and three kinds of unsaturated fatty acids. Palmitic acid and stearic acid are the major saturated fatty acids in pork ribs, oleic acid is the major unsaturated fatty acids. In addition to linoleic acid, fatty acids are all reduced to varying degrees. Thus, thermal processing could result in varying degrees of loss and damage of different amino acids, palmitic acid and oleic acid are the most damaged.2. Sweet and sour pork ribs contain 9 kinds of essential amino acids for human nutrients, 9 kinds of medicinal amino acids, 6 kinds of flavor amino acids, 2 kinds of essential amino acids for children. Those show that sweet and sour pork ribs are delicacies for all ages. Although the pork ribs contain all the essential amino acids, the content of each essential amino acid is not satisfy our needs compared to the mode of spectrum requirements. Therefore, sweet and sour pork ribs should not be alone as a staple food and we should better eat it with another food.3. The content of protein reduced by 48.63% compared with the original ribs, which has been reduced from the candy colors stage to the last stage. The sweet and sour pork ribs contain all the essential amino acids, but the content of each amino acid cannot fully meet the needs of people. Therefore, the protein in sweet and sour pork ribs does not belong to the high-quality protein, we should better mix with another food when eat sweet and sour pork ribs to achieve the protein complementarity.Secondly, texture changes of sweet and sour pork ribs were measured, the results showed that: different cooking processes have different effects on different texture parameters, the ribs of hardness, cohesiveness, gumminess, chewiness and recovery are increasing with the higher temperature and the longer heating time.Then, in this study, the method of HPLC/MS was established to detect the Nε-(carboxymethyl) lysine(CML) in sweet and sour pork ribs. The limit of detection is 1.4 μg/g, the average recovery of CML ranged from 90.94%- 105.26% with relative standard deviation(RSD) in the range of 5.80%- 15.46%. The content of CML in Huaiyang cuisine sweet and sour pork ribs were analyzed, the results showed that heating time, heating temperature and the addition of sugar, and oil can lead to a significant increase in CML content.At last, this study detected the acrylamide during the cooking of sweet and sour pork ribs. The result showed that pickle could reduce the levels of acrylamide, acrylamide levels increase with the increasing heating temperature, acrylamide levels reache the maximum 3.55μg / kg in candy colors stage, which is well lower than the recommended value of NOVEL, so the sweet and sour pork ribs are safe for us to eat.