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
作者： Wan, Xin 1 ; Li, Danyang 1 ; Lu, Jiayan 1 ; Yan, Yan 2 ; He, Zhiyong 3 ; Chen, Jie 3 ; Jiao, Ye 4 ; Li, Jianlin 1 ; Li, Weiwei 1 ;
作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Peoples R China
2.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
4.Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China
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.
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