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中国精品科技期刊2020
宋关梁,程少峰,赵前程,等. 烟熏香料在水产品加工中的研究与应用[J]. 食品工业科技,2024,45(22):1−7. doi: 10.13386/j.issn1002-0306.2024010281.
引用本文: 宋关梁,程少峰,赵前程,等. 烟熏香料在水产品加工中的研究与应用[J]. 食品工业科技,2024,45(22):1−7. doi: 10.13386/j.issn1002-0306.2024010281.
SONG Guanliang, CHENG Shaofeng, ZHAO Qiancheng, et al. Research and Application of Smoke Flavorings in Aquatic Products Processing[J]. Science and Technology of Food Industry, 2024, 45(22): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010281.
Citation: SONG Guanliang, CHENG Shaofeng, ZHAO Qiancheng, et al. Research and Application of Smoke Flavorings in Aquatic Products Processing[J]. Science and Technology of Food Industry, 2024, 45(22): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010281.

烟熏香料在水产品加工中的研究与应用

Research and Application of Smoke Flavorings in Aquatic Products Processing

  • 摘要: 传统烟熏工艺是水产品常见的加工方式,但产品中多环芳烃残留问题难以解决。烟熏香料,也称烟熏液,是由生物质热解反应产物分离纯化制得。采用烟熏香料的液熏工艺,不仅赋予了水产品同样的烟熏风味和色泽,还有效降低了熏制品中多环芳烃的残留,同时具有工艺周期短,环境友好等优势,是传统烟熏工艺的理想替代方案。本文综述了烟熏香料的制备工艺,分析了其主要化学成分及功能活性。羰基化合物、有机酸和酚类化合物构成了烟熏香料的主要成分,赋予了其呈味、着色、抗菌及抗氧化等功能活性。总结了烟熏香料在水产品加工中的应用现状,介绍了其对水产品感官特性和贮藏品质的影响,并探讨了烟熏香料的安全性和使用管理,以期为烟熏香料在水产品加工中的应用提供参考。

     

    Abstract: The traditional smoking process is a common method of processing aquatic products, but the issue of residual polycyclic aromatic hydrocarbons (PAHs) is difficult to solve. Smoke flavorings, also known as liquid smoke, are prepared by separating and purifying the products of biomass pyrolysis reactions. The liquid smoking process using smoke flavorings not only gives the same smoked flavor and color to aquatic products, but also effectively reduces the residue of PAHs in smoked products. Besides, it has the advantages of a short process cycle and environmental friendliness, which is an ideal alternative to the traditional smoking process. This paper reviewed the preparation process of smoke flavorings and analyzed their main chemical components and functional activities. Carbonyl compounds, organic acids and phenolic compounds constitute the main components of smoke flavorings, which give them functional activities such as flavor, color, antibacterial and antioxidant. The current status of the application of smoke flavorings in aquatic products processing was summarized, and their effects on the organoleptic properties and storage quality of aquatic products were introduced. The safety and use management of smoke flavorings were also discussed, with a view to providing references for the application of smoke flavorings in aquatic products processing.

     

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