The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork

文献类型： 外文期刊

第一作者： Wan, Xin

作者： Wan, Xin;Li, Danyang;Lu, Jiayan;Li, Jianlin;Li, Weiwei;Yan, Yan;He, Zhiyong;Chen, Jie;Jiao, Ye

作者机构：

关键词： Garlic diallyl disulfide; Heterocyclic aromatic amines; Soy protein; Nano-emulsion; Flavor compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 408 卷

页码：

收录情况： SCI

摘要： Garlic diallyl disulfide (DAD) nano-emulsions consisting of soy proteins were constructed, and their effects on physicochemical properties and heterocyclic aromatic amines (HAAs) formation in roasted pork were investi-gated. DAD was well encapsulated by soy proteins with a mean particle of 400-700 nm. Applying DAD nano-emulsions to pork patties significantly altered the color and texture of roasted pork, with a slight increase in brightness and decreases in redness and yellowness. The flavor determination demonstrated that sulfur-containing compound levels in encapsulated DAD were significantly reduced, particularly 7S group com-pounds, indicating an effective shielding effect on the irritating odor of garlic oil by protein. The levels of three HAAs (MeIQx, PhIP, and Harman) were significantly reduced by DAD nano-emulsion exposure (51.84 %, 76.80 %, and 48.70 %, respectively). This study provides a new method for inhibiting HAA formation and improving the sensory qualities of meat products.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序