为了揭示沙棘和酸浆果提取物处理的烤鸡胸贮藏过程中丙烯酰胺及外观品质的变化规律,以维生素C和槲皮素为对照,通过应用HPLC和手持式色差仪检测丙烯酰胺含量及样品色泽变化,研究沙棘和酸浆果提取物及不同贮藏温度、时间和包装抽气时间对烤鸡胸肉外观品质和丙烯酰胺含量变化的影响。随着沙棘和酸浆果提取物质量浓度由0.05 g/L增加至0.5 g/L,沙棘果处理组丙烯酰胺含量呈现出先降低后增加的趋势,酸浆果处理组则相反。质量浓度为0.2 g/L时,沙棘和酸浆果提取物对丙烯酰胺的抑制率已经达到25.9%,此外,延长包装抽气时间和降低贮藏温度都有助于抑制丙烯酰胺的产生,从而维持样品中更低的丙烯酰胺含量。真空抽气结合4 ℃冷藏的酸浆果处理组,其丙烯酰胺含量在整个30 d贮藏期内仅从50.54 mg/kg增加至78.93 mg/kg。沙棘果和酸浆提取物的浸渍处理皆有助于减低烤鸡胸肉中丙烯酰胺含量,提高烤鸡胸肉外观品质,其中酸浆果提取物综合效果最佳。
To reveal the changes in acrylamide and appearance quality during the storage of roasted chicken breast treated with Hippophae rhamnoides L. (Hp) and Alkekengi officinarum Moench (Ak) fruits extracts, vitamin C and quercetin were used as controls. The acrylamide content and sample color changes were detected using HPLC and handheld colorimeter. The effects of Hp and Ak fruits extracts, storage temperature, time, and packaging extraction time on the visual quality and acrylamide content changes of roasted chicken breast were studied. As the concentration of Hp and Ak fruits extracts increased from 0. 05 g/L to 0. 5 g/L, the acrylamide content in the Hp fruit extract treatment group showed a trend of first decreasing and then increasing, while the Ak fruit extract treatment group showed the opposite trend. When the concentration was 0.2 g/L, the inhibition rate of Hp and Ak fruits extracts on acrylamide had reached 25.9%. In addition, extending the packaging extraction time and reducing storage temperature can help to suppress the production of acrylamide, thereby maintaining a lower acrylamide content in the sample. The acrylamide content in the Ak fruit extract treatment group treated with vacuum pumping combined with 4 ℃ refrigeration only increased from 50. 54 mg/kg to 78. 93 mg/kg over the entire 30-day storage period. The soaking treatment of Hp and Ak fruits extracts can help reduce the acrylamide content in roasted chicken breast and improve the visual quality of roasted chicken breast. Among them, Ak fruit extract has the most comprehensive effect.
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