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核农学报  2014 

脂肪含量及原料肉形态对烤羊肉饼中杂环胺形成的影响

DOI: 10:11869/j.issn.100-8551.2014.01.0091, PP. 91-96

Keywords: 脂肪,形态,杂环胺,烤制,羊肉饼

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Abstract:

本文研究脂肪含量和原料肉形态对羊肉饼烤制过程中9种杂环胺的影响。试验选用不同脂肪添加量(0、5%、10%、15%、20%)和不同形态(30、40、60g绞碎和50g不绞碎)的羊肉饼,在220℃下烤制20min后,测定样品中杂环胺的种类及含量。结果表明,在所有样品中共检出MeIQx、4,8-DiMeIQx、PhIP、Harman和Norharman5种杂环胺。随着脂肪添加量的增加,MeIQx、4,8-DiMeIQx和PhIP3种极性杂环胺的含量显著升高(P0.05);绞碎可显著增加极性杂环胺的含量(P0.05),但未绞碎组非极性杂环胺的含量低于绞碎组。

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