Effects Of Food Components On PAHs Formation In Grilled Sausage And Its Inhibition

Polycyclic Aromatic Hydrocarbons(PAHs)are carcinogenic,teratogenic and mutagenic organic compounds that are easily produced in barbecued meat products.Exploring the important factors affecting the formation of PAHs in meat products is to analyze the formation of PAHs in meat products.The theoretical basis of the mechanism,in order to achieve the purpose of inhibiting the formation of PAHs in meat products,to achieve the grand goal of healthy China.Investigate the main influencing factors of PAHs production in barbecued meat products and the inhibitory effect of different natural antioxidants on PAHs in barbecued meat products,and lay a theoretical foundation for the analysis of PAHs formation mechanism in barbecued meat products,and provide theoretical guidance for the safe processing of meat products.In this paper,a single simulation system is used to study the properties of fatty acids(carbon-carbon double bond number,carbon chain length),amino acid properties(acid-base,polarity and benzene ring structure)and carbohydrate properties(molecular weight and The effect of R-based on the formation of 12 PAHs was analyzed by the pyrolysis of single food components to form PAHs.Taking roast sausage as the research object,the effects of adding different fatty acids,amino acids and carbohydrates on the content of PAHs in the sausage were investigated respectively.The formation of PAHs in the meat products of the single simulated system was verified.Finally,by adding proanthocyanidins and resveratrol to the sausages,the effects of natural antioxidants on the content of PAHs in barbecue sausages were investigated,and the influence of natural antioxidants on the formation of PAHs was analyzed.The main findings are as follows:At 98 ?,SFAs in a single simulation system can hardly be pyrolyzed to produce PAHs,but MUFA(44.97 ?g/kg)and PUFA(177.73 ?g/kg)can pyrolyze to produce small amounts of PAHs.When the temperature reached 165 ?,the PAHs produced by MUFA and PUFA in SFAs were 27.59 ?g/kg,142.8 ?g/kg and 449.68 ?g/kg,respectively.Compared with 165 ?,the content of PAHs produced by SFAs,MUFA and PUFA increased significantly at 240 ?(P <0.05),and the proportion of heavy-ring PAHs increased with the increase of heating temperature;the same heating Under the conditions,the concentration of PAHs in a single simulated system increases with the increase in the number of fatty acid double bonds.In a single simulation system,the total amount of PAHs produced by D-glucose(66.51 ?g/kg)was significantly higher than the total amount of PAHs in D-fructose(39.89 ?g/kg)(P < 0.05);D-glucose and D The content of PAHs in fructose was significantly higher than that in maltose and cellulose(P < 0.05).These results indicate that R-based aldehyde-based carbohydrates are more likely to form PAHs than R-based keto-based carbohydrates;small molecular weight carbohydrates are more prone to PAHs than larger molecular weight carbohydrates;and PAHs are produced and The polarity of the amino acid is not related to the acidity and alkalinity,and is related to the benzene ring structure of the amino acid.The amino acid having a benzene ring structure is more difficult to form PAHs.Under the same baking conditions(about 240 ?),the content of PAHs in the sausages with different fatty acids increased significantly with the increase of fatty acid double bonds(P<0.05).The carbon chain length of fatty acids had no significant effect on the formation of PAHs.Effect(P > 0.05);the smaller the molecular weight of exogenous carbohydrates,the easier it is to produce PAHs,and the R-based aldehyde-based carbohydrates are more likely to form PAHs than the R-based keto-based carbohydrates;The formation of PAHs is not affected by the polarity of amino acids,but the addition of basic amino acids to roasted sausages is more likely to produce PAHs than acidic amino acids.The addition of proanthocyanidins and resveratrol had no significant effect on the color,pH and texture of the sausage(P>0.05).However,the addition of proanthocyanidins and resveratrol could significantly improve the antioxidant activity of sausages.The lipid oxidation of sausage was inhibited,and the content of PAHs in sausage was significantly decreased(P<0.05).The addition of proanthocyanidins could significantly enhance the antioxidant capacity of fresh sausages stored 0-4d and reduce the content of PAHs after baking(P<0.05).After storage for 8 days,the concentration of PAHs in sausages supplemented with proanthocyanidins was significantly higher than that in the control group.At this time,the free radical scavenging ability of sausages was not significantly different from that of the control group(P>0.05),and the content of unsaturated fatty acids in proanthocyanidin sausages was added.Significantly higher than the control group(P <0.05).The research shows that unsaturated fatty acids,basic amino acids and small molecular aldoses have important effects on the formation of PAHs in meat products.Natural antioxidants(proanthocyanidins and resveratrol)can inhibit PAHs byinhibiting free radical reactions in the sausage.generate.The research results can provide a theoretical basis for the analysis of the formation mechanism of PAHs,and provide technical support for the safe production of meat industry.