This study investigated the formation of polycyclic aromatic hydrocarbons (PAHs) in a mutton intramuscular fat model system containing epicatechin under various reaction conditions using multivariate statistical analysis, and established the optimal equations for PAHs prediction. Results indicated that at 100-180 °C for 10-60 min, epicatechin inhibited the formation of naphthalene, acenaphthylene, phenanthrene, anthracene, benz[a]anthracene and benzo[g,h,i]perylene by 10-37 %, 11-32 %, 9-100 %, 27-56 %, 100 % and 6-18 %, respectively. Polynomial equation third-order model with R2 at 0.87-0.98 and R2 at 0.80-0.95 well fitted for the formation of PAHs under various temperatures and times, respectively. The correlation coefficients of calibration set (R2c) and validation set (R2v) were 0.92 and 0.81 for naphthalene, 0.84 and 0.84 for acenaphthylene, 0.99 and 0.98 for phenanthrene, 0.97 and 0.95 for anthracene, 0.91 and 0.80 for benzo[g,h,i]perylene, respectively, which suggested good mathematical models for the PAHs formation rules. These results provide theoretical support to develop technologies for PAHs real-time monitoring during roasted mutton processing.
Keywords: Epicatechin; Formation rules; Model validation; Polycyclic aromatic hydrocarbon; Vector regression machine (SVM).
Copyright © 2022 Elsevier Ltd. All rights reserved.