JOURNAL OF FOOD PROTECTION
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2020
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IF 1.581
Sijia Wang,Rongfa Guan,Haizhi Huang,Kai Yang,Ming Cai,Dandan Chen
ABSTRACT Larou is a traditional smoked meat product in China. In this experiment, larou was processed with different smoking materials and methods to determine whether differences in processing methods would affect the quality of the larou and the concentrations of carcinogens. Pork bellies were marinated, dried, and divided into four groups and then directly smoked with four different smoking materials for 40 min. The smoking material for larou that was most effective was then used with an indirect smoking device with an nano-activated carbon fiber filter and evaluated as a single-factor variable. The surface area of the nano-activated carbon filter was 978.00 m 2 /g, and this filter effectively adsorbed the ash particles from the smoke. For the group smoked with pomelo skins (PS), the highest concentrations and number of phenols were 4.48% and 11, respectively, which increased the smoke flavor significantly. The moisture was 32.64%, and the Staphylococcus, lactic acid bacteria, and yeast and mold levels were 0.98, 1.10, and 0.59 log CFU/g, indicating inhibition of harmful bacteria and a beneficial microbial environment for larou fermentation. The benzo[ a ]pyrene (B[ a ]P) concentration in PS smoke determined with the indirect smoking device was 1.82 μg/kg, whereas that determined with the direct smoking device was 36.1 μg/kg, a significant difference ( P < 0.01). These findings suggested that indirect smoking with PS could effectively maintain microbial quality and reduce the B[ a ]P[mc] concentrations in larou. This processing method can be used for the production of this meat product.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
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2024
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IF 12.2
Xing Shen,Yang Chen,Xiuxiu Liu,Xuejiao Qie,Zhongping Chai,Maomao Zeng
β -Carboline heterocyclic amines ( β -CHAs), known for their synergistic neurotoxic and carcinogenic effects, are predominantly produced by humans through cigarette smoke and food and are found particularly in meats cooked at high temperatures. Few studies have explored the differences in the mechanisms of accumulation of β -CHAs in smoked meat and meat processed at high temperatures. In this research, the concentration of β -CHAs in smoked meats prepared using a variety of wood materials was measured using LC MS/MS. Additionally, key volatile organic compound markers associated with β -CHAs accumulation in smoke were identified through GC MS and multivariate statistical analysis and subsequently confirmed in a chemical simulation system. Three types of strainers, each with a distinct aperture size, were used to assess the efficacy of particle filtration in reducing β -CHAs levels in smoked meat. The findings indicated that smoke exposure indeed increases the β -CHAs content of meat. However, only the strainer capable of filtering PM2.5-sized particles reduced the amount of β -CHAs present compared to the control group. In contrast, strainers with larger pore sizes facilitated excessive accumulation of β -CHAs. The presence of aldehydes such as 1 H-pyrrole-2-carboxaldehyde, 5-methylfurfural, benzaldehyde , furfural , and nonanal exhibited a positive correlation with the accumulation of β -CHAs. Conversely, phenolic compounds , including 2-methoxy-4-vinylphenol, 2-methoxy-5-methylphenol, p- cresol, phenol, 2-methoxy-4-(1-propenyl)-, ( Z )-, phenol, 3-ethyl-, and phenol, 4-ethyl-2-methoxy-, showed a negative correlation. Thus, filters made from chelated carbonyl trap materials both chemically and physically disrupt the buildup of β -CHAs in smoked meats. The use of this approach will not only improve the quality of these products but will also contribute to decreasing the amount of inhalation pollutants released into the environment.
研究领域:
食品科学
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毒理学
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环境科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Yangyang Ma,Ju Lin,Miaoyun Li,Yaodi Zhu,Lijun Zhao,Dong Liang,Dong Hyun Cho,Gaiming Zhao
In order to explore the influence of wood types on formation of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and grilled meat products, the effect of lignin in woods on formation of PAHs was investigated in meat model systems. The results showed that PAHs formation was much dependent on the heating conditions. The addition of lignin led to significantly increased PAHs, which being connected with lignin structure. In comparison, the formation of PAHs was more facilitated by lignin with G structure than that with G/S structure. However, further study of adding lignin precursors demonstrated that lignin precursors with S structure were more favorable to the formation of PAHs than those with G structure. It was proposed that the relative content and activity of G/S structure of lignin in wood played a significant role in the formation of PAHs, which might provide theoretical reference for inhibition of PAHs fundamentally.
研究领域:
食品科学
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化学
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环境科学
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DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2011
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IF 2.971
Wei Liu,Jurui Qi,Linna Yan,Qiong Jia,Cong Yu
This paper presents a study of the synthesis of a polymer monolith column and its application to the analysis of PAHs in smoked meat products. A poly(butyl methacrylate-co-ethylene glycol dimethacrylate) monolith capillary has been successfully prepared with in situ polymerization method. The polymer monolith microextraction combined with HPLC determinations is employed for the analysis of naphthalene , biphenyl , phenanthrene , and anthracene . Various parameters affecting the extraction efficiency have been investigated and optimized. Under the optimum experimental conditions, the method provides an acceptable linearity (2–10,000 μg/L), low limits of detection (1.4–2.0 μg/L), and good precision (intraday relative standard deviations < 4.1%, interday relative standard deviations < 5.7%). When applied to the determination of the four PAHs in smoked meat samples, recoveries are obtained in the range of 86.6–101.5%.
研究领域:
分析化学
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食品科学
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环境科学
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DOI
高影响因子
危险品化学品经营许可证（带存储）