Mitigation of polycyclic aromatic hydrocarbons(PAHs)in roasted beef patties by cold plasma treatment and products quality evaluation

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外文摘要：The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.

外文关键词：

Roasted beefPolycyclic aromatic hydrocarbonsCold plasmaMitigation mechanismProduct quality evaluation

作者：

Yuke Hou、Yangjian Hu、Min Li、Jiahui Nong、Fengyuan Xie、Yuhan Fan、Jianhao Zhang、Xianming Zeng、Minyi Han、Xinglian Xu、Xia Wang

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作者单位：

Key Laboratory of Animal Products Processing,Ministry of Agriculture,Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Jiangsu Synergetic Innovation Center of Meat Production and Processing,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 2100095,China

Center for Food and Drug Safety Inspection of Maanshan,Maanshan Administration for Market Regulation,Maanshan 243000,China

Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou University of Light Industry,Zhengzhou 450001,China

Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China

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基金：

Key Scientific and Technological Research Projects of Xinjiang Production and Construction CorpsHenan Key Laboratory of Cold Chain Food Quality and Safety ControlNational Key R&D Program of ChinaMinistry of Science and Technology of the People's Republic of ChinaChina Agriculture Research SystemChinese Ministry of AgriculturePriority Academic Program Development of Jiangsu Higher Education Institution(PAPD)

项目编号：

2022AB001CCFQ20222019YFC1606200CARS-41

出版年：

2024

DOI：

10.26599/FSHW.2022.9250242

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(5)