Mitigation of polycyclic aromatic hydrocarbons(PAHs)in roasted beef patties by cold plasma treatment and products quality evaluation

作     者：Yuke Hou Yangjian Hu Min Li Jiahui Nong Fengyuan Xie Yuhan Fan Jianhao Zhang Xianming Zeng Minyi Han Xinglian Xu Xia Wang Yuke Hou;Yangjian Hu;Min Li;Jiahui Nong;Fengyuan Xie;Yuhan Fan;Jianhao Zhang;Xianming Zeng;Minyi Han;Xinglian Xu;Xia Wang

作者机构：Key Laboratory of Animal Products ProcessingMinistry of AgricultureKey Laboratory of Meat Processing and Quality ControlMinistry of EducationJiangsu Synergetic Innovation Center of Meat Production and ProcessingCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 2100095China Center for Food and Drug Safety Inspection of MaanshanMaanshan Administration for Market RegulationMaanshan 243000China Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou University of Light IndustryZhengzhou 450001China Collaborative Innovation Center for Modern Grain Circulation and SafetyKey Laboratory of Grains and Oils Quality Control and ProcessingCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2024年第13卷第5期

页      面：2993-3005页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by the Key Scientific and Technological Research Projects of Xinjiang Production and Construction Corps (2022AB001) the Henan Key Laboratory of Cold Chain Food Quality and Safety Control (CCFQ2022) the National Key R&D Program of China (2019YFC1606200),funded by Ministry of Science and Technology of the People’s Republic of China the China Agriculture Research System (CARS-41), which was funded by the Chinese Ministry of Agriculture the Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD) 

主　　题：Roasted beef Polycyclic aromatic hydrocarbons Cold plasma Mitigation mechanism Product quality evaluation 

摘      要：The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this *** different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on *** 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition *** results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of *** pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids *** discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating *** conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.