Effect of lignin on the formation of polycyclic aromatic hydrocarbons in smoked and grilled meat products.
Int J Biol Macromol
; 261(Pt 2): 129574, 2024 Mar.
Article
em En
| MEDLINE
| ID: mdl-38246464
ABSTRACT
In order to explore the influence of wood types on formation of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and grilled meat products, the effect of lignin in woods on formation of PAHs was investigated in meat model systems. The results showed that PAHs formation was much dependent on the heating conditions. The addition of lignin led to significantly increased PAHs, which being connected with lignin structure. In comparison, the formation of PAHs was more facilitated by lignin with G structure than that with G/S structure. However, further study of adding lignin precursors demonstrated that lignin precursors with S structure were more favorable to the formation of PAHs than those with G structure. It was proposed that the relative content and activity of G/S structure of lignin in wood played a significant role in the formation of PAHs, which might provide theoretical reference for inhibition of PAHs fundamentally.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Hidrocarbonetos Policíclicos Aromáticos
/
Produtos da Carne
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article