肉制品加工中有害物减控技术研究进展

崔保威; 李梦璐; 宋京城; 吴晨奇; 司文会; 陆军

doi:10.13386/j.issn1002-0306.2020.19.057

肉制品加工中有害物减控技术研究进展

1. 苏州农业职业技术学院, 江苏苏州 215008;
2. 杜邦健康与营养事业部, 上海 200355;
3. 上海农林职业技术学院, 上海 201699

基金项目:

苏州农业职业技术学院博士提升计划科研启动基金项目资助(19BS1004)。

江苏省高等学校自然科学研究面上项目

详细信息

作者简介:
崔保威(1985-),男,博士,讲师,研究方向:肉制品加工与质量控制,E-mail:cuibaow110@126.com。

通讯作者:
陆军(1965-),男,本科,讲师,研究方向:肉制品加工技术,E-mail:14703@shafc.edu.cn。

中图分类号: TS251.5
计量
- 文章访问数: 285
- HTML全文浏览量: 20
- PDF下载量: 22
出版历程
- 收稿日期: 2019-12-29
- 网络出版日期: 2020-11-12
- 刊出日期: 2020-09-30

Research Progress in the Reduction and Control Technology of Hazardous Substances in Meat Product Processing

1. Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China;
2. Quality & Food Safety of DuPont Nutrition & Health, Shanghai 200335, China;
3. Shanghai Vocational College of Agriculture and Forestry, Shanghai 201699, China

摘要

摘要: 随着消费结构的升级,我国肉制品需求量逐年上升,消费者对于肉类及其制品安全品质要求也逐步提高。然而肉类在腌制、煎炸、蒸煮、熏烤等加工过程产生的有害物多数具有致癌性,严重危害消费者健康,阻碍肉制品品质提升。本文阐述了肉制品加工过程中形成的常见有害物(生物胺、亚硝胺、反式脂肪酸、甲醛、杂环胺类和多环芳烃类),分析了有害物产生的机理、条件和影响因素,并总结了肉制品加工中的有害物减控技术的研究进展,以期为我国高品质肉制品开发提供参考依据。
- 肉制品加工 /
- 有害物质 /
- 减控技术
Abstract: As the upgrade of consumption structure,the demand of meat products in our country is increasing by every year,as well as the safety and quality requirement of meat and meat processing products. However,most hazardous substances occurring during the processing like curing,frying,stewing,roasting may lead to carcinogenicity,which may severely impair consumers' health and inhibit the improvement of meat quality. This research focuses on the common hazardous substances such as biogenic amines,nitrosamines,trans-fatty acids,formaldehyde,hetercyclic aromatic amines and polycyclic aromatic hydrocarbons during meat processing,and analyzes their mechanism,condition and influence factors. By summarizing the research progress of the reduction and control technology of hazardous substances in meat product processing,this research provides the reference for the improvement of the high-quality meat products in our country.
- meat product processing /
- hazards /
- reduction and control technology

HTML全文

参考文献(0)

施引文献(3)

期刊类型引用(2)

1.	徐青怡，PHUAH Eng-Tong，董浩，曾晓房，白卫东，李光辉. 岭南猪肉卷章加工及其安全风险研究进展. 肉类研究. 2024(04): 70-76 . 百度学术
2.	王惠汀，孙学颖，王丹，郭进，靳烨，赵丽华. 肉制品中杂环胺类化合物形成及控制措施的研究进展. 食品研究与开发. 2022(05): 195-203 . 百度学术