Effects of High-Temperature Treatments on Main Hazardous Substances of Goat Meat

Abstract:

The objective of this study was to evaluate the effects of high-temperature cooking of pan-frying，frying and broiling on hazardous substances of goat meat by regulating the cooking time and temperature. The spectrophotometry，gas chromatography-mass（GC-MS） and high performance liquid chromatography（HPLC） were used to measure the contents of nitrite，trans-oleic acids（C18：1 trans-9） and polycyclic aromatic hydrocarbon（PAHs） respectively. The results showed that the content of nitrite in the processes of 2 min and of 3 min were lowest. There were no significant differences in C18：1 trans-9 content for pan-frying time（p >0.05）. The contents of phenanthrene，pyrene and dibenz[a，h] anthracene in the processes of 2 min and 3 min pan-frying were lower（p <0.05）. For frying，the contents of nitrite，C18：1 trans-9，pyrene，benzo[k] fiuoranthnen，benzo[a] pyrene and dibenz[a，h] anthracene in the process of 3 min were lowest respectively（p <0.05）. For broiling，the content of nitrite in the process of 160 ℃ was lowest（p<0.05）. The content of C18：1 trans-9 in the processes of 160 ℃ and 180 ℃ were lower. The contents of naphthalene，phenanthrene and benzo[a] pyrene in the process of 160 ℃ were lower than those in 180 ℃，and the contents of phenanthrene，chrysene，benzo[k] fiuoranthnen and benzo[a] pyrene were lower than those in 200 ℃（p <0.05）. A comprehensive analysis indicated that the three high-temperature cooking methods had a great influence on the hazardous substances of goat meat. At the temperature of 226~228 ℃，the goat meat were pan-fried for 2~3 min and fried for 3 min respectively，and broiled for 40 min under the temperature of 160 ℃，which had a lower hazardous substances.