Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products
The stewed pork balls with brown sauce (SPB-BS) in China is well known for its delicacy and preferred by consumers. Maillard reaction (MR) is widespread in SPB-BS due to the use of sugar, meat and sauce in the thermal process. However, there is a lack of research on its risk and flavor by MR. By sol...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2021-03-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000203 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832546621380886528 |
|---|---|
| author | He Li Xiangyi Tang Chunjian Wu Shujuan Yu |
| author_facet | He Li Xiangyi Tang Chunjian Wu Shujuan Yu |
| author_sort | He Li |
| collection | DOAJ |
| description | The stewed pork balls with brown sauce (SPB-BS) in China is well known for its delicacy and preferred by consumers. Maillard reaction (MR) is widespread in SPB-BS due to the use of sugar, meat and sauce in the thermal process. However, there is a lack of research on its risk and flavor by MR. By solid phase extraction combined with HPLC-MS, 4 kinds of harmful compounds including acrylamide (AA), heterocyclic aromatic amines (HAAs), 4-methylimidazole (4-MEI) and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg. The quantitative formula was proposed to evaluate the risk value of the SPB-BS, after taking into account the content, acceptable daily intake (ADI) and carcinogenicity of each compound. The risk values were in range of 0.57–37.93, suggesting that the risk caused by MR in SPB-BS was low. By head space-solid phase microextraction combined with GC-MS, 57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols, aldehydes, acids and esters. Based on the structures of these compounds and the composition of SPB-BS, lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds. In addition, the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS, so it is necessary to point out a balance between them in the further study. |
| format | Article |
| id | doaj-art-a877505583b24e78bc620645113194ec |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-a877505583b24e78bc620645113194ec2025-02-03T06:47:49ZengTsinghua University PressFood Science and Human Wellness2213-45302021-03-01102221230Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile productsHe Li0Xiangyi Tang1Chunjian Wu2Shujuan Yu3School of Chemical Engineering and Technology, North University of China, Taiyuan 030052, China; College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaCollege of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaCollege of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaCollege of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Corresponding author.The stewed pork balls with brown sauce (SPB-BS) in China is well known for its delicacy and preferred by consumers. Maillard reaction (MR) is widespread in SPB-BS due to the use of sugar, meat and sauce in the thermal process. However, there is a lack of research on its risk and flavor by MR. By solid phase extraction combined with HPLC-MS, 4 kinds of harmful compounds including acrylamide (AA), heterocyclic aromatic amines (HAAs), 4-methylimidazole (4-MEI) and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg. The quantitative formula was proposed to evaluate the risk value of the SPB-BS, after taking into account the content, acceptable daily intake (ADI) and carcinogenicity of each compound. The risk values were in range of 0.57–37.93, suggesting that the risk caused by MR in SPB-BS was low. By head space-solid phase microextraction combined with GC-MS, 57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols, aldehydes, acids and esters. Based on the structures of these compounds and the composition of SPB-BS, lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds. In addition, the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS, so it is necessary to point out a balance between them in the further study.http://www.sciencedirect.com/science/article/pii/S2213453021000203Stewed pork balls with brown sauceMaillard reactionHarmful compoundsVolatilesHS-SPME-GC-MS |
| spellingShingle | He Li Xiangyi Tang Chunjian Wu Shujuan Yu Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products Food Science and Human Wellness Stewed pork balls with brown sauce Maillard reaction Harmful compounds Volatiles HS-SPME-GC-MS |
| title | Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products |
| title_full | Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products |
| title_fullStr | Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products |
| title_full_unstemmed | Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products |
| title_short | Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products |
| title_sort | maillard reaction in chinese household prepared stewed pork balls with brown sauce potentially risky and volatile products |
| topic | Stewed pork balls with brown sauce Maillard reaction Harmful compounds Volatiles HS-SPME-GC-MS |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021000203 |
| work_keys_str_mv | AT heli maillardreactioninchinesehouseholdpreparedstewedporkballswithbrownsaucepotentiallyriskyandvolatileproducts AT xiangyitang maillardreactioninchinesehouseholdpreparedstewedporkballswithbrownsaucepotentiallyriskyandvolatileproducts AT chunjianwu maillardreactioninchinesehouseholdpreparedstewedporkballswithbrownsaucepotentiallyriskyandvolatileproducts AT shujuanyu maillardreactioninchinesehouseholdpreparedstewedporkballswithbrownsaucepotentiallyriskyandvolatileproducts |