Study On The Formation Of Acrylamide In Meat Products

The formation mechanism of acrylamide in food system is very complex,including a series of chemical reactions,the Maillard reaction of acrolein and nitrogenous compounds,their reaction pathways of amino acids,and acrylamide has certain side effects,so the content of acrylamide in food can not be ignored.This paper optimized the extraction method of acrylamide in animal foods rich in protein,and the recovery rate was 82.70?109.56%,the relative standard deviation was 4.92?6.58%.A general survey on acrylamide content in 100 kinds of animal foods was carried out.Meat samples for detection of acrylamide content 21.37?992.08?g/kg;aquatic products for 35.99?147.66 ?g/kg;fermented meat products for 3230?11250 ?g/kg;processed meat products for 350?18080 ?g/kg;meat sausage products for 290?6890 ?g/kg;bionic food for 40?200 ?g/kg.Different kinds,different parts and different batches of the product of the volatility of acrylamide in the range,the difference was significant.Study on formation of acrylamide in traditional Chinese bacon during processing and sugar recipe effect on acrylamide content.In the salting and baking stage,two groups of bacon showed a rising trend,and in the end of baking after reaching the acrylamide content of the whole process of the highest value,effect of acrylamide content on Bacon curing stage visible significant influence.In the two group stage hanging clothes,bacon was decreased first and then increased,and the content of sugar added bacon group rebounded relatively late.In pickling,baking and airing period,add bacon sugar group acrylamide content was significantly lower than that without adding sugar and meat product group,the final concentration of acrylamide is relatively low,the acrylamide content of finished meat visible white sugar formula has a certain extent,and in the salting and baking stage is obvious.In the short term storage of fresh meat in(12 h),the content of acrylamide at room temperature increased first and then decreased,changed greatly.Under 4 degrees,the content of acrylamide was stable,and had no significant change.Under the condition of-20,the content of acrylamide was significantly lower(p<0.05)at 6 h,and the overall trend was stable.Therefore,4 and-20 degrees is a relatively safe temperature condition for short-term storage.Fresh meat in storage at room temperature of 96 h and 144 h storage process,the content of acrylamide showed a rising trend after the first drop,rate of rise and decline of acrylamide under 4 degrees are relatively low,the content of rise time and decay process are later than normal conditions,and in the rising process of acrylamide content are relatively low visible,the condition of 4 degrees of microorganism has played a certain effect,but for longer storage,4 degrees is not a safe storage temperature.-20 degrees,stable meat acrylamide content within 144 h,no significant change.Visible-20 degrees can effectively maintain meat quality.In the long-term storage of meat during the 30 day,the content of acrylamide-20 deg.c and no significant changes,visible-20 deg.c is conducive to long-term storage of fresh meat,-20 deg.c is enough to make the content of acrylamide in meat keep long-term stability,meet the demand for safe storage.