Inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak baking
A technology of polycyclic aromatic hydrocarbons and inhibitors, which is applied in the field of inhibitors to control the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in steak roasting, can solve the problems of lack of antioxidants, reduce the generation of free radicals, and reduce production costs. The effect of inhibiting fat oxidation
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Embodiment 1
[0024] An inhibitor of heterocyclic amines and polycyclic aromatic hydrocarbons in steak grilling is carotene.
[0025] The specific operation steps are as follows:
[0026] (1) Prepare 150g steak, 4g auxiliary materials and 0.15g carotene (0.1%, W / W) dry powder, 4g auxiliary materials are 2g edible salt and 2g pepper; then apply carotene and auxiliary materials evenly on the surface of the steak, marinate Make it for 15 minutes to make it fully absorbed.
[0027] (2) Spread 5mL of olive oil evenly on the surface of the marinated steak as a cooking medium, put it into the oven and bake at a temperature of 180°C for 20 minutes.
[0028] Table 1 Effect of different inhibitors on the content of heterocyclic amines in steak
[0029]
[0030] Note: Different letters in each row in Table 1 represent significant differences (P<0.05).
[0031] Table 2 The effect of different inhibitors on the content of polycyclic aromatic hydrocarbons in grilled steak
[0032]
[0033] Note...
Embodiment 2
[0036] An inhibitor of heterocyclic amines and polycyclic aromatic hydrocarbons in steak grilling is maltol.
[0037] The specific operation steps are as follows:
[0038] (1) Prepare 150g steak, 4g auxiliary materials and 0.15g maltol (0.1%, W / W) dry powder, 4g auxiliary materials are 2g edible salt and 2g pepper; then spread the maltol dry powder and auxiliary materials evenly on the surface of the steak, Marinate for 15 minutes to make it fully absorbed;
[0039] (2) Spread 5mL of animal butter evenly on the surface of the marinated steak as a cooking medium, put it in an oven and bake at a temperature of 200°C for 15 minutes.
[0040] The experimental results are shown in Table 1 and Table 2. The inhibition rate of maltol on heterocyclic amines is 37%, and the inhibition rate on polycyclic aromatic hydrocarbons is 55%. Compared with Example 1, the inhibition effect is better.
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