阅读说明：本技术 一种控制牛排中杂环胺和多环芳烃含量的烤制方法 (Baking method for controlling content of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak ) 是由 李沛军 徐梅 邵雪飞 蔡克周 林嘉伟 徐宝才 王景 于 2020-04-02 设计创作，主要内容包括：本发明涉及一种控制加工牛排中杂环胺和多环芳烃含量的烤制方法,属于食品加工技术领域。具体操作步骤如下：(1)将抗坏血酸钠和其它调味材料混合均匀涂抹到牛排表面,腌制10～15min,使其充分吸收；抗坏血酸钠的添加量为牛排质量的0.08％～0.12％；(2)将腌制好的牛排以油脂为熟制介质进行烤制加工,烤制温度为180～200℃,烤制时间为15～20min。所述油脂为橄榄油或动物黄油；本发明的烤制方法对对牛排中杂环胺含量的抑制率达到64％,对牛排中多环芳烃含量的抑制率达到82％。(The invention relates to a baking method for controlling the content of heterocyclic amine and polycyclic aromatic hydrocarbon in processed beefsteak, belonging to the technical field of food processing. The specific operation steps are as follows: (1) uniformly mixing sodium ascorbate and other seasoning materials, smearing the mixture on the surface of the beefsteak, and pickling for 10-15 min to ensure that the mixture is fully absorbed; the addition amount of the sodium ascorbate is 0.08-0.12 percent of the mass of the beefsteak; (2) and (3) baking the cured beefsteak by taking grease as a cooking medium, wherein the baking temperature is 180-200 ℃, and the baking time is 15-20 min. The grease is olive oil or animal butter; the baking method provided by the invention has the advantages that the inhibition rate of heterocyclic amine content in beefsteak reaches 64%, and the inhibition rate of polycyclic aromatic hydrocarbon content in beefsteak reaches 82%.)

1. A baking method for controlling the content of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak is characterized by comprising the following specific operation steps:

(1) uniformly mixing sodium ascorbate and other seasonings, smearing the mixture on the surface of the beefsteak, and pickling for 10-15 min to ensure that the mixture is fully absorbed; the addition amount of the sodium ascorbate is 0.08-0.12 percent of the mass of the beefsteak;

(2) uniformly coating grease on the surface of the pickled beefsteak as a cooking medium, and baking at the baking temperature of 180-200 ℃ for 15-20 min;

the inhibition rate of heterocyclic amine content in the beefsteak reaches 64%, and the inhibition rate of polycyclic aromatic hydrocarbon content in the beefsteak reaches 82%.

2. A cooking process for controlling the content of heterocyclic amines and polycyclic aromatic hydrocarbons in beefsteak according to claim 1, wherein the cooking process comprises the steps of: in the step (1), the sodium ascorbate is in a dry powder form.

3. A cooking process for controlling the content of heterocyclic amines and polycyclic aromatic hydrocarbons in beefsteak according to claim 1, wherein the cooking process comprises the steps of: in the step (2), the addition amount of the grease is 3-5% of the weight of the beefsteak.

4. A cooking process for controlling the content of heterocyclic amines and polycyclic aromatic hydrocarbons in beefsteak according to claim 1, wherein the cooking process comprises the steps of: in the step (2), the grease is olive oil or animal butter.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a baking method for controlling the content of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak.

Background

Meat products are highly susceptible to the production of Heterocyclic Amines (HAs) and Polycyclic Aromatic Hydrocarbons (PAHs) during barbecuing and smoking. Heterocyclic amine and polycyclic aromatic hydrocarbon are common persistent organic pollutants in meat products and have strong carcinogenicity and mutagenicity. Research shows that the ingestion of heterocyclic amine and polycyclic aromatic hydrocarbon in meat products can respectively cause various diseases such as non-alcoholic fatty liver disease, gastric cancer and the like, has certain threat to human health, and arouses the attention of scholars at home and abroad to the control of the content of the heterocyclic amine and the polycyclic aromatic hydrocarbon in the meat products.

The beef is high-protein meat and contains various amino acids necessary for human bodies, so that the nutritive value of the beef is higher than that of other meat and is popular with consumers at home and abroad. At present, the consumption of beef in China is second to that in the United states and European Union, and is the third major beef consuming country in the world. The beefsteak is unique in taste and is popular with consumers. The beefsteak has various cooking modes, oven baking is a common household cooking mode, but the high-temperature, water-volatile and direct-contact cooking method can cause more harmful substances (heterocyclic amine, polycyclic aromatic hydrocarbon and the like) to be generated, the protein content in the beefsteak is high, amino acids, creatinine and other substances generated by protein degradation are closely and positively correlated with the generation of the heterocyclic amine and the polycyclic aromatic hydrocarbon, and the long-term intake of the beefsteak rich in the heterocyclic amine and the polycyclic aromatic hydrocarbon can have adverse effects on human bodies, so that the control of the content of the heterocyclic amine and the polycyclic aromatic hydrocarbon in the beefsteak is imperative.

A method for controlling polycyclic aromatic hydrocarbon content in frying oil comprises controlling unsaturated fatty acid content, polyunsaturated fatty acid content, frying temperature, frying time and adding sodium ascorbate to reduce polycyclic aromatic hydrocarbon content in frying oil. A method for reducing the content of heterocyclic amine in roasted beef cakes based on natural mixed spices is characterized in that the natural mixed spices are applied to reduce the content of the heterocyclic amine in the beef cakes, and the effect of inhibiting the generation of the heterocyclic amine is the best when the adding proportion of cumin is 10% -90%, the adding proportion of black pepper is 10% -90% and the adding proportion of the mixed spices is 0.1% -0.2%. However, few methods have been reported for reducing the content of polycyclic aromatic hydrocarbons and heterocyclic amines in meat products with antioxidants. In addition, to date, there has been no study of sodium ascorbate's effect in reducing polycyclic aromatic hydrocarbons in steak baking.

Therefore, the obvious reduction of the content of heterocyclic amine and polycyclic aromatic hydrocarbon in roasted beef cattle is an urgent problem to be solved in the beef processing process and is the effort direction of science and technology workers in the field.

Disclosure of Invention

In order to further reduce the content of heterocyclic amine and polycyclic aromatic hydrocarbon in the roasted beefsteak, the invention provides a roasting method for controlling the content of the heterocyclic amine and the polycyclic aromatic hydrocarbon in the beefsteak.

A baking operation for controlling the content of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak comprises the following steps:

(1) uniformly mixing sodium ascorbate and other seasoning materials, smearing the mixture on the surface of the beefsteak, and pickling for 10-15 min to ensure that the mixture is fully absorbed; the addition amount of the sodium ascorbate is 0.08-0.12 percent of the mass of the beefsteak;

(2) uniformly coating grease on the surface of the pickled beefsteak as a cooking medium, and baking at the baking temperature of 180-200 ℃ for 15-20 min;

the inhibition rate of heterocyclic amine content in the beefsteak reaches 64%, and the inhibition rate of polycyclic aromatic hydrocarbon content in the beefsteak reaches 82%.

The technical scheme for further limiting is as follows:

in the step (1), the sodium ascorbate is in a dry powder form.

In the step (1), the other seasonings comprise 2g of edible salt and 2g of pepper.

In the step (2), the addition amount of the grease is 3-5% of the weight of the beefsteak.

In the step (2), the grease is olive oil or animal butter.

The beneficial technical effects of the invention are embodied in the following aspects:

1. according to the invention, a large amount of antioxidants are selected for experiments at the early stage, and finally, the sodium ascorbate has the best effect of inhibiting the generation of heterocyclic amine and polycyclic aromatic hydrocarbon, and is a health auxiliary material, so that the sodium ascorbate has no toxic or side effect on a human body, and meets the requirements of consumers on green, healthy and safe meat products.

2. The sodium ascorbate selected by the invention can obviously reduce the content of heterocyclic amine in the roasted beefsteak, the inhibition rate reaches 64 percent by reducing the generation amount of free radicals of Maillard reaction intermediates or directly eliminating unstable free radicals of Maillard reaction intermediates, and the sodium ascorbate can inhibit fat oxidation and reduce the generation of free radicals in the fat oxidation so as to inhibit the formation of the heterocyclic amine.

3. The sodium ascorbate selected by the invention can obviously reduce the content of polycyclic aromatic hydrocarbon in the baked beefsteak, and the inhibition rate reaches 81 percent, because the sodium ascorbate inhibits the decomposition of macromolecular substances such as protein, fat and the like in the beefsteak baking process, the generation of related free radicals is reduced, the conversion of polycyclic aromatic hydrocarbon precursor is inhibited, and finally the generation amount of the polycyclic aromatic hydrocarbon is inhibited; in addition, sodium ascorbate also reduces the amount of creatinine, a polycyclic aromatic hydrocarbon precursor, which may also be a significant cause of suppression of polycyclic aromatic hydrocarbon production in cattle.

3. The method has the advantages of simple and convenient operation, easily obtained raw and auxiliary materials and low production cost, can greatly reduce the content of polycyclic aromatic hydrocarbon in the baked beefsteak, ensures that the beefsteak is safer to eat, ensures that required equipment and materials are common in common families, and can meet the healthy eating requirements of common families in daily life.

The specific embodiment is as follows:

the present invention will be described in further detail with reference to examples.