Inhibitory effects of polysaccharides of various sources on 2-amino-3,8-dimethylimidazole[4,5-f] quinoxaline (MeIQx) in roasted beef patties
In this study, the effects of various sources polysaccharides, including chitosan, hawthorn polysaccharide and lentinan, on MeIQx (2-amino-3,8-dimethylimidazole[4,5- f ] quinoxaline) formation in roasted beef patties were investigated. Results showed that hawthorn polysaccharide had the strongest inhibitory effect, while only chitosan decreased free MeIQx in a dose-dependent manner. For bound MeIQx, the inhibitory effect of chitosan, hawthorn polysaccharide, and lentinan were 14 %, 22 %, and 39 % at 0.1 % addition. When increased to 0.5 %, the inhibition rate was 26 %, 40 %, and 36 %. None of the polysaccharides increased the inhibition rate of MeIQx at 1 % addition (25 %, 36 %, and 33 %, respectively). Overall, the MeIQx content may be related to the polysaccharides themselves have excellent water retention capability. Additionally, polysaccharides effectively eliminated the intermediates. The carbonyl content and TBARS were reduced due to the free radical scavenging activity of polysaccharides. This study provides a theoretical basis for the polysaccharides to reduce MeIQx in high-temperature meat processing.
危险品化学品经营许可证（带存储）