Your browser doesn't support javascript.
loading
Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.
Hu, Gaofeng; Cai, Kezhou; Li, Yuzhu; Hui, Teng; Wang, Zhenyu; Chen, Conggui; Xu, Baocai; Zhang, Dequan.
Afiliación
  • Hu G; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
  • Cai K; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kzcai@hfut.edu.cn.
  • Li Y; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
  • Hui T; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China. Electronic address: huiteng@caas.cn.
  • Wang Z; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China. Electronic address: wangzhenyu@caas.cn.
  • Chen C; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: chencg1629@hfut.edu.cn.
  • Xu B; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
  • Zhang D; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China.
Food Res Int ; 141: 110127, 2021 03.
Article en En | MEDLINE | ID: mdl-33641994
To addgarlic more conveniently, the substitute-garlic essential oil(GEO)is wildly applied in meat product for flavor improvement. However, the effects of GEOon chemical hazard formation, such as benzo[a]pyrene (BaP), in meat processing have not been studied. This study focused on the inhibitory effect of garlic (0.05-0.15%, w/w), GEO (0.002-0.006%, w/w) and the active sulfide compounds (0.006%, w/w) on the formation of BaP in charcoal-grilled pork sausages. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of the garlic, GEO and sulfide compounds was also determined. The results showed that the garlic was efficient in the decrease of DPPH free radicals (14.91-23.39%) and BaP content (37.2-62.3%). GEO was also efficient in scavenging DPPH free radicals (14.17-26.20%) and reducing BaP formation (29.1-57.1%). Gas chromatography-mass spectrometer (GC-MS) analysis identified a total of 41 compounds, of which six major sulfide compounds (allyl methyl sulfide, diallyl sulfide, allyl methyl disulfide, diallyl disulfide, allyl methyl trisulfide and diallyl trisulfide) were screened to assess their inhibition of BaP generation. The BaP inhibition of these sulfide compounds were dependent on the number of sulfur (-S-) and thioallyl group (-S-CH2-CH═CH2); and allyl methyl trisulfide (AMTS) showed the highest BaP inhibition (63.3%). A significant correlation was found between their BaP inhibition and DPPH scavenging activity (Spearman correlation = 0.91, P < 0.001), which indicates that the mechanism of sulfides influencing BaP formation in grilling sausage is related to free radical reaction. Our research gives an insight into the theoretical basis about application of GEO to inhibit BaP during food processing and supports use of GEO as a natural additive in meat products.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne Roja / Ajo / Carne de Cerdo Límite: Animals Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carne Roja / Ajo / Carne de Cerdo Límite: Animals Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article Pais de publicación: Canadá