在家庭烹饪过程中,商用植物性肉类替代品中丙烯酰胺的形成。

IF 2.3 3区 农林科学 Q2 CHEMISTRY, APPLIED
Elnora Abdullajeva, Elena Hakme, Lene Duedahl-Olesen
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引用次数: 0

摘要

在过去的几十年里,人们对富含碳水化合物的食物中丙烯酰胺的形成和发生进行了广泛的研究。然而,植物性肉类替代品的出现对这一领域提出了新的挑战。本研究的目的是评估市售植物性肉类替代品在热处理前后的丙烯酰胺水平。在热处理前的所有样品中都检测到微量丙烯酰胺,而在热处理后的16个样品中有11个样品的浓度增加。丙烯酰胺的最高浓度由热处理前的65.7±6.6µg kg-1增加到热处理后的119±12µg kg-1。主成分分析(PCA)表明,除了常量营养素组成外,添加剂的使用和加工技术对植物性肉类替代品中丙烯酰胺的形成也有很大的影响。后者得到了仅使用基础原料制备的自制肉类替代模型分析的支持。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Formation of acrylamide in commercially available plant-based meat alternatives during domestic cooking.

The formation and occurrence of acrylamide in carbohydrate-rich foods has been extensively studied over the course of the past few decades. However, the emergence of plant-based meat alternatives presents a new challenge in this field. The aim of this study was to evaluate the levels of acrylamide in commercially available plant-based meat alternatives before and after heat treatment. Trace levels of acrylamide were detected in all samples before heat-treatment, while the concentrations increased in 11 samples out of 16 after heat-treatment. The highest concentration of acrylamide increased from 65.7 ± 6.6 µg kg-1 before to 119 ± 12 µg kg-1 after heat-treatment. Principal component analysis (PCA) indicated that besides macronutrient composition, the use of additives and processing techniques have a strong influence on acrylamide formation in plant-based meat alternatives. The latter was supported by the analysis of self-made meat alternative models that were prepared using only the base ingredients.

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来源期刊
CiteScore
7.40
自引率
6.90%
发文量
136
审稿时长
3 months
期刊介绍: Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.
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