Effect Of Spice And Irradiation On The Content Of Polycyclic Aromatic Hydrocarbons And The Quality Of The Smoked Sausages

Polycyclic aromatic hydrocarbons(PAHs)are a kind of carcinogenic and mutagenic organic compounds which are easily contaminated and produced during the processing of smoked meat products.Controlling and reducing the content of chemical hazards PAHs in processed meat products is an important difficult point in the safety processing of meat products,and the task for the healthy food industry in China.It is of great significance to study the effective methods and means of reducing the content of PAHs in smoked meat products for the safe of smoked meat products.In this paper,the smoked pork sausage was taken as the research object to study the effect of adding spices(ginger,garlic and onion)before smoked and irradiation(ultraviolet and microwave)after smoking on the content of 15 kinds of PAHs in the smoked sausages,and analyzed the possible effect mechanisms.At the same time,the changes of various quality indexes(color,texture,pH value,water content,TBA value)and PAHs contents of sausages during the storage period(30 days)were investigated.Finally,treatment methods were combined to compare the different combination of methods to reduce the effect of PAHs in smoked sausage,and the sensory quality were evaluated.The main findings are as follows:(1)Compared with the control group,ginger,garlic and onion(0.05%,0.10% and 0.50%)were significantly(P<0.05)lower the content of PAH15 and carcinogenic Ba P in the samples.The content of PAH15 and Ba P in the smoked sausages showed a decreasing trend with the increasing of the addition ratio.For all spice,there was a significant difference(P<0.05)in PAH15 content between the 0.05% addition group and the 0.10% and 0.50% addition groups,but no significant difference between the 0.10% and 0.50% addition groups(P>0.05).Between different spices,the content of PAH15 in onion and ginger group was significantly lower than that in garlic addition group.The free radical scavenging activity of spice crude extract was similar to that of PAH15 in smoked sausage.EPR analysis of sausage showed that the inhibitory effect of spice on PAH15 in smoked sausages was related to the elimination of free radicals in PAHs.Storage quality tests showed that the addition of spices did not affect the trend of pH value,TBA value,water activity and color of the sample during storage but could alleviate the lipid oxidation process in the smoked sausage.(2)UV irradiation(254 nm)significantly reduced the levels of PAH15,PAH4 and Ba P in smoked sausage(P<0.05)compared with the control group.At the same time,PAH15 content in smoked sausage increased significantly with the increase of power and time(P<0.05).During the storage period,UV irradiation did not affect the general quality and shelf life of the smoked sausages compared to the control group.The proportions of PAHs in sausage smoked sausage were compared between the interior and casing and indicate that the shorter the wavelength,the higher the proportion of heavy ring in the smoked sausages.The effects of UV on the content of PAH15 by painting H2 O,H2O2,VC and unpainted in smoked sausage were studied.The results showed that the content of PAH15 in the samples was significantly lower than that in VC and unpainted groups(P<0.05),which indicated that the degradation of PAHs under UV-treated in the smoked sausages needs the participation of · OH radicals.(3)The content of PAH15,PAH4 and Ba P in the smoked sausage was significantly reduced by 300-700 W microwave treatment for 30-90s(P<0.05),and the chemical hazard decreased with the increase of microwave power and time.Compared with the control group,no significant effect on the color,pH value,TBA value and texture of smoked sausage was observed,except 700 W microwave 90 s significantly affected the chewing degree and pH value.Microwave treatment did not change the trend of the storage period of PAH15 and PAH4 in smoked sausage declining with time,but 700 W treatment group had some effect on the texture of sausage.Intermittent and continuous microwave treatment have no significant difference on the content of PAH15 the samples,so the microwave heat has little effect on the decline of PAH15.The results showed that the content of PAH15 in the samples was significantly lower than that in VC and unpainted groups(P<0.05).Which indicated that the degradation of PAHs under microwave-treated in the smoked sausages needs the participation of · OH radicals.(4)Finally,the better treatment conditions were selected to study the effects of adding spice and later UV and microwave treatment on the content of PAH15 in smoked sausages.The results showed that the content of PAH15 in the smoked sausage was the lowest when adding 0.10% ginger,UV and microwave which decreased by 84.60%.The addition of 0.10% garlic,UV and microwave treatment followed and decreased by 83.11% compared with the control group.However,the combined treatment of ultraviolet and microwave did not show the superposition effect.Sensory evaluation(including color,flavor,mouthfeel and overall acceptability)of the combination treatment of smoked sausages showed no significant difference in the general quality and sensory evaluation between the combination treatment groups.The results of this study show that the addition of spice(0.10% ginger and 0.10% garlic)and the subsequent UV and microwave irradiation of smoked sausages can effectively reduce the content of PAHs and have no significant impact on the general quality.The results of this study provide some reference value for the control of chemical hazards PAHs in smoked sausages.