期刊
FOOD CHEMISTRY
卷 375, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131859
关键词
Chitosan; Flavonoid; Heterocyclic amine; Roast beef; Combination; Mitigation
资金
- National Natural Science Foundation of China [31871901]
- Key-Area Research and Development Program of Guangdong Province [2019B020212001]
The study found that chitosan oligomer had a good inhibitory effect on the formation of harmful substances in roast beef patties, and combining it with flavonoid glycosides could further enhance the inhibitory effect, with the combination of Chi and phloridzin showing the most significant improvement.
The effects of different kinds of chitosan, oligomer (ChiO) and monomer (Gluco), and the combinations of polymer (Chi) or ChiO with flavonoid aglycones and glycosides against the formation of major HAs were investigated to find out potential combination partners for enhanced suppression of HA formation. Results in roast beef patties showed ChiO and Gluco significantly inhibited PhIP and MeIQx formation by 43-80% and 31-57%, respectively. Of which, ChiO was the most effective. In combinations with flavonoid glycosides (phloridzin, rutin and hesperidzin, respectively), Chi, but not ChiO, generated enhanced inhibitory effects. Further analysis showed Chi and phloridzin combined at a ratio of 1:1 was the most promising, especially in inhibiting PhIP, and the mechanism behind involved: 1) water retention by Chi, and 2) reduction of phenylalanine availability by phloridzin. These findings suggest that appropriate combination of Chi and flavonoid glycosides contributes to significant improvement in the safety of meat products.
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