数字农科院2.0

Effect of chlorogenic acid and cold plasma synergistic treatment on flavor, heterocyclic amines and polycyclic aromatic hydrocarbons content of roasted mutton patties

文献类型： 外文期刊

作者： Xinyu Yang;Xiangxiang Sun;Dequan Zhang;Zhenyu Wang;Xiaoguang Gao

作者机构：

关键词： Chlorogenic acid;Cold plasma;Heterocyclic amines (HAAs);Polycyclic aromatic hydrocarbons (PAHs);Quality;Roasted mutton patties

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2025 年 231 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study investigated the impact of chlorogenic acid solution treated by cold plasma on the quality, flavor, antioxidant properties, and thermal processing hazards of roasted meat. The results demonstrated that the synergistic treatment applied by marinating minced raw meat in the treated solution at 4 °C for 4 h prior to roasting significantly enhanced the color and tenderness of the roasted meat. However, the aldehydes content in the roasted meat was reduced, which was attributed to the inhibitory effect of polyphenols and cold plasma treatment on fat oxidation. In addition, the carbonyl content in the roasted meat was decreased to 1.35 nmol/mg, and the scavenging capacity of DPPH free radicals and the total antioxidant capacity were increased by 2.6 times and 2.31 times, respectively. Moreover, the contents of MeIQx, Norharman, MeIQ, 4,8-DiMeIQx, and PAHs in the roasted meat were also reduced. Therefore, marination with cold plasma-treated chlorogenic acid solution represents an effective approach to enhance meat quality and reduce the content of heterocyclic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs).

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