Tetrahydro-β-carbolines (THβCs) are a class of alkaloids widely existing in foods, and the formation pathways of THβCs in the human body include endogenous and exogenous ones. The endogenous pathway is related to the metabolism of tryptophan in the human body, while the exogenous pathway is mainly derived from dietary intake. The Maillard reaction and microbial metabolism in food processing are the major pathways for the formation of THβCs, and high temperature, acidic pH and long-term processing will significantly promote the formation of THβCs in foods. The biological activity of THβCs is two-fold: on one hand, its derivatives can enhance neural signaling by inhibiting monoamine oxidase (MAO) and exhibit antioxidant, antibacterial, and anti-inflammatory effects; on the other hand, its oxidation products heterocyclic amines and N-nitroso compounds have carcinogenic and mutagenic risks. At present, the commonly used detection methods for THβC in foods include gas chromatography-mass chromatography (GC-MS), high performance liquid chromatography with fluorescence detection (HPLC-FLD) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and solid phase extraction (SPE) combined with HPLC-MS/MS is the mainstream method, with a detection limit of 10 ng/mL.
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This study aimed to explore the effects of soy sauce residual squeezed oil adding in diet to replace soybean oil on the nutritional value and edible quality of raw pork.
A total of Duroc × Landrace × large 12 early-weaned piglets of the same age and similar initial weight were selected for unified fattening, which were fed with commercial feed between 25-100 kg. When pig weigh arrive 100 kg, they are randomly divided into 2 groups, 6 replicates in each group, fattening with formula feed; soybean oil was used as the base oil in the diet of the control group, while the experimental group added soy sauce residue pressed oil as the base oil in the base diet, and the additive amount was 2 kg (oil)/100 kg (diet). The test lasted for 52 days until the pig reached 140 kg, which was slaughtered. Following a 24-hour period of acid excretion, the pig's right longissimus dorsi muscle was harvested, and its fat and connective tissue were removed, which were sent to the laboratory via cold chain for analysis of the two groups of raw meat in terms of pH, moisture, protein, fat, lipid composition, reducing sugar, amino acids, color, and electronic nose, among other indicators.
In terms of nutritional qualities, the application of oils from soy sauce residual did not affect the content of moisture, protein, fat, 16 amino acids, neutral fat, phospholipids and glucose significantly (P>0.05), but improved the pH of raw meat, while reduced the content of ash, ribose, phospholipid polyunsaturated fatty acids and free fatty acids by approximately 24%, 17%, 30% and 38%, respectively, and the content of saturated fatty acids and n-3 PUFA in neutral lipids were increased by 0.40 and 1.76 times. In terms of eating qualities, the application of oils from soy sauce residual had no significant effect on the texture characteristics, the value of a* and b*, however, the L* value was decreased by 8%, the response of electronic nose changed from alcohols to aldehydes similar compounds, and its water holding capacity had increased.
The experimental group, it was shown that the soy sauce residual squeezed oil had a certain effect on improving the quality of pork.
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