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

Yuke Hou ¹Yangjian Hu ²Min Li ³Jiahui Nong ⁴Fengyuan Xie ¹Yuhan Fan ¹Jianhao Zhang ¹Xianming Zeng ¹Minyi Han ⁵Xinglian Xu ¹Xia Wang¹

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作者信息

1. 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
2. Center for Food and Drug Safety Inspection of Maanshan,Maanshan Administration for Market Regulation,Maanshan 243000,China
3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou University of Light Industry,Zhengzhou 450001,China
4. 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
5. 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;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou University of Light Industry,Zhengzhou 450001,China
折叠

Abstract

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.

Key words

Roasted beef/Polycyclic aromatic hydrocarbons/Cold plasma/Mitigation mechanism/Product quality evaluation

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基金项目

Key Scientific and Technological Research Projects of Xinjiang Production and Construction Corps(2022AB001)

Henan Key Laboratory of Cold Chain Food Quality and Safety Control(CCFQ2022)

National Key R&D Program of China(2019YFC1606200)

Ministry of Science and Technology of the People's Republic of China()

China Agriculture Research System(CARS-41)

Chinese Ministry of Agriculture()

Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD)()

出版年

2024

食品科学与人类健康(英文)

CSTPCD

ISSN：

段落导航