Analysis of Sialic Acid Content and Morphology in Meat Products and its Changes in Processing
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Abstract:
In this paper, high performance liquid chromatography (HPLC) method was used to measure the contents, existing forms and effects of different processing methods on the contents and existing forms of N-hydroxyacetylneuraminic acid (Neu5Gc) and N-acetylneuraminic acid (N-Gln) in Chinese beef, pork and other common cooked products, such as ham, sausage, brine beef, air dried mutton and spicy duck neck. The results showed that the content of Neu5Gc in red meat was (46.57±2.53) μg/g > in beef (28.69±1.03) μg/g > in mutton (29.09±2.32) μg/g. The content of Neu5Gc in red meat was higher than that in free Neu5Gc. Neu5Ac in red meat: mutton (200.15±24.96) μg/g > pork (110.89±5.71) μg/g > beef (80.97±5.60) μg/g. White meat did not contain Neu5Gc, while duck meat had the highest Neu5Ac content (185.73±23.11) μg/g. In cooked meat products, the content of Neu5Gc in beef products was still higher than that in other cooked red meat products, and the presence of Neu5Gc was detected in cooked white meat products. After cooking, frying and curing red meat, the content of Neu5Gc and Neu5Ac decreased, among which the content of fried sample Neu5Gc and Neu5Ac decreased most obviously, followed by the content of pickled and cooking. This paper also studied the influence of cooking time on the sialic acid content in pork, that is to say, with the increase of cooking time, the overall trend of the Neu5Gc and Neu5Ac content changes decreased, the combined sialic acid decreased significantly and the free state increased after cooking 45 minutes. In other words, red meat specifically contains Neu5Gc, and white meat deli products may also contain Neu5Gc. The content and form of sialic acid in meat products can be changed through processing, but each processing method has different changes in the content and form of sialic acid.
