Influence of the acidulants on the acrylamide and other indicators in fried cured beef
HU Yong-jin
DING Xiao-qian
GU Da-hai
PU Yue-hong
GE Chang-rong
Abstract：The inhibition of the different kinds of acidulants,such as citric acid,fumaric acid,tartaric acid and succinic acid,and the different concentrations of tartaric acid on the acrylamide of soaking cured beef were studied.The results showed that the fumaric acid,tartaric acid and succinic acid,all of them had significantly effects of reducing the acrylamide contents on cured beef,tartaric acid solution could inhibit 92.0% of the formed acrylamide.With the increase of tartaric acid solution,the inhibitation rate of acrylamide in fried cured beef decreased.When tartaric acid solution concentration was 0.25 wt%,the inhibitation rate of acrylamide was the highest and reached 92.5%.With the changes of the types and concentrations of acidulants,the mois-ture concent,reducing sugar content,free amino acids and protein content of cured beef had significant differ-ences(P <0.05).In the actual production process could be soaked into 0.25 wt% concentration of tartaric acid solution to inhibit formation of acrylamide before frying.
Keywords：fried cured beefacidu-lantsacrylamide
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 55-59 )