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豬肉於貯存與加工過程之安全性評估:胺基酸、肌酸酐與還原醣變化和食物致突變物形成之關係

Evaluation on the Safety of Pork during Storage and Processing: Relationship between the Changes in Amino Acid, Creatinine and Reducing Sugar, and the Formation of Food Mutagens

摘要


The relationships between the changing components (amino acid, creatinine, reducing sugar) in pork under different storage conditions (25℃, 32hours; 4℃, 7days; -18℃, 12 weeks) and the possible formation of mutagens after 100~105℃ refluxing for 12 hours were investigated. The results revealed that the mutagenicity of pork stored at 25℃ was decreased. Conversely, the mutagenicity of pork stored at 4℃ for 2 days and -18℃ for 3 weeks was increased. The amount of change in reducing sugar in the pork from pork stored at 25℃ (r=0.98, ρ<0.01) as well as the consumed amounts at 25℃ and 4℃ (25℃,г=0.99; 4℃, r=0.92, ρ<0.01) after refluxing related closely with mutagenicity. The amount of amino acids in the pork increased with increasing storage time and temperature, which strikingly resulted in the formation of mutagens. Total consumption of amino acids and mutagenicity lowered as time went on at 25℃. Correlations (r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. Total consumption of amino acids and the mutagenicity increased as time went on at 40 and -18℃. Correlations(4℃, r=0.90; -18℃, r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. In addition, the consumed amounts of creatinine in pork fluids after refluxing and mutagenicity correlated well (r=0.96 for 25℃ r=0.90 for 4℃, ρ< 0.01). In this study, we concluded that pork stored at 25℃ for 5-6 hours, 4℃ for 3 days and -18℃ for 3 weeks were appropriate temperatures for preventing the formation of mutagens.

關鍵字

豬肉 胺基酸 肌酸酐 還原醣 致突變性

並列摘要


The relationships between the changing components (amino acid, creatinine, reducing sugar) in pork under different storage conditions (25℃, 32hours; 4℃, 7days; -18℃, 12 weeks) and the possible formation of mutagens after 100~105℃ refluxing for 12 hours were investigated. The results revealed that the mutagenicity of pork stored at 25℃ was decreased. Conversely, the mutagenicity of pork stored at 4℃ for 2 days and -18℃ for 3 weeks was increased. The amount of change in reducing sugar in the pork from pork stored at 25℃ (r=0.98, ρ<0.01) as well as the consumed amounts at 25℃ and 4℃ (25℃,г=0.99; 4℃, r=0.92, ρ<0.01) after refluxing related closely with mutagenicity. The amount of amino acids in the pork increased with increasing storage time and temperature, which strikingly resulted in the formation of mutagens. Total consumption of amino acids and mutagenicity lowered as time went on at 25℃. Correlations (r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. Total consumption of amino acids and the mutagenicity increased as time went on at 40 and -18℃. Correlations(4℃, r=0.90; -18℃, r=0.99, ρ<0.01) were observed between threonine, serine, alanine, and glycine. In addition, the consumed amounts of creatinine in pork fluids after refluxing and mutagenicity correlated well (r=0.96 for 25℃ r=0.90 for 4℃, ρ< 0.01). In this study, we concluded that pork stored at 25℃ for 5-6 hours, 4℃ for 3 days and -18℃ for 3 weeks were appropriate temperatures for preventing the formation of mutagens.

並列關鍵字

pork amino acid creatinine reducing sugar mutagenicity

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