Tian-Pei Zhao,Shu-Kun Wang,Hang Yu,Jing-Yi Gao,Ao-Han Zhang,Chen-Xia Zhang,Yu-Xiang Ma,Hua-Min Liu,Xue-De Wang
Flos Sophorae Immaturus extract (FSIE) is rich in flavonoids and phenolics. The effects of various concentrations (0.2, 0.4, and 0.6 g/100 g of meat) of FSIE on the quality and heterocyclic amine (HCA) formation of chicken patties fried at 170 °C and 190 °C were investigated for the first time. The total HCA content of chicken patties fried at 190 °C (7.23–13.73 ng/g) was remarkably higher than that of patties fried at 170 °C (2.34–2.57 ng/g). It is noteworthy that most HCAs formed on the surface of the patties. FSIE at 0.2–0.6 g/100 g significantly reduced the formation of HCAs in chicken patties fried at 190 °C by 27.09%–47.34%, which may be related to the enhanced total phenolics, total flavonoids, and antioxidant activities of FSIE after heating. With the addition of FSIE, the L ∗ and a ∗ values of meat patties decreased and b ∗ values increased. However, the addition of FSIE to chicken did not negatively affect the sensory attributes of fried chicken patties. Also, FSIE somewhat reduced the TBARS and carbonyl values of fried chicken patties. Correlation analysis revealed that the protein carbonyl value of meat patties was significantly and positively correlated with the total HCA formation (r = 0.90, p < 0.01). These results provide evidence that the addition of FSIE to high-temperature fried products, especially on the product surface or in the frying medium, can effectively reduce the formation of hazardous HCAs.
Summary A combination of high-pressure processing (HPP, 200 MPa, 10 min) and CaCl 2 (0.2%, w/w) on the cooking loss (CL), expressible moisture (EM), textural properties (hardness, springiness, cohesiveness, chewiness and firmness) and sensory attributes of reduced-sodium (1.25% NaCl) chicken meat batters (RCMB) was investigated. The results revealed that combining HPP with CaCl 2 significantly decreased EM, elevated sensory properties and acted synergistically in reducing CL and improving hardness, chewiness and firmness, which enabled RCMB to obtain quality characteristics similar to those with high salt (2.5% NaCl) content. These changes brought about by combined HPP and CaCl 2 could be attributed to increased apparent viscosity and proportion of immobilised water, enhanced rheological (elastic) properties and a denser, homogeneous protein gel network with evenly dispersed small fat globules. It is interesting to take advantage of the synergy between moderate HPP and low concentrations of CaCl 2 to develop meat products with reduced sodium content.
危险品化学品经营许可证（带存储）