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Food Science and Human Wellness 2021, 10(2): 221-230 https://doi.org/10.1016/j.fshw.2021.02.012
Research Article | Open Access | Issue | Published: 22 March 2021

Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products

Show Author's Information He Lia,b,  Xiangyi Tangb,  Chunjian Wub,  Shujuan Yub,c,d( )
School of Chemical Engineering and Technology, North University of China, Taiyuan 030052, China
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
Keywords:
Maillard reaction, Volatiles, Stewed pork balls with brown sauce, Harmful compounds, HS-SPME-GC-MS
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Li H, Tang X, Wu C, et al. Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products. Food Science and Human Wellness, 2021, 10(2): 221-230. https://doi.org/10.1016/j.fshw.2021.02.012
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Abstract Full text About this article

The stewed pork balls with brown sauce (SPB-BS) in China is well known for its delicacy and preferred by consumers. Maillard reaction (MR) is widespread in SPB-BS due to the use of sugar, meat and sauce in the thermal process. However, there is a lack of research on its risk and flavor by MR. By solid phase extraction combined with HPLC-MS, 4 kinds of harmful compounds including acrylamide (AA), heterocyclic aromatic amines (HAAs), 4-methylimidazole (4-MEI) and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg. The quantitative formula was proposed to evaluate the risk value of the SPB-BS, after taking into account the content, acceptable daily intake (ADI) and carcinogenicity of each compound. The risk values were in range of 0.57–37.93, suggesting that the risk caused by MR in SPB-BS was low. By head space-solid phase microextraction combined with GC-MS, 57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols, aldehydes, acids and esters. Based on the structures of these compounds and the composition of SPB-BS, lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds. In addition, the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS, so it is necessary to point out a balance between them in the further study.


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About this article

Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products

Show Author's information He Lia,b, Xiangyi Tangb, Chunjian Wub, Shujuan Yub,c,d( )
School of Chemical Engineering and Technology, North University of China, Taiyuan 030052, China
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China

Abstract

The stewed pork balls with brown sauce (SPB-BS) in China is well known for its delicacy and preferred by consumers. Maillard reaction (MR) is widespread in SPB-BS due to the use of sugar, meat and sauce in the thermal process. However, there is a lack of research on its risk and flavor by MR. By solid phase extraction combined with HPLC-MS, 4 kinds of harmful compounds including acrylamide (AA), heterocyclic aromatic amines (HAAs), 4-methylimidazole (4-MEI) and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg. The quantitative formula was proposed to evaluate the risk value of the SPB-BS, after taking into account the content, acceptable daily intake (ADI) and carcinogenicity of each compound. The risk values were in range of 0.57–37.93, suggesting that the risk caused by MR in SPB-BS was low. By head space-solid phase microextraction combined with GC-MS, 57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols, aldehydes, acids and esters. Based on the structures of these compounds and the composition of SPB-BS, lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds. In addition, the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS, so it is necessary to point out a balance between them in the further study.

Keywords: Maillard reaction, Volatiles, Stewed pork balls with brown sauce, Harmful compounds, HS-SPME-GC-MS

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Received: 01 January 2020
Revised: 02 September 2020
Accepted: 17 September 2020
Published: 22 March 2021
Issue date: March 2021

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© 2021 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

All authors acknowledge the financial support from the National Science Foundation of China (Grant No. 31771931), the start-up funds for scientific research at North University of China (304-1101285714), the Science and Technology Planning Project of Guangdong Province of China (No.2014 B020205001 and No. 2013 B051000015) and the 111 Project (B17018).

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