| 传统熏鱼中反式脂肪酸的形成机理及控制措施 |
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| 引用本文： | 王园,惠腾,赵亚楠,刘彪,张露,石金明,芮露明,郭秀云.传统熏鱼中反式脂肪酸的形成机理及控制措施[J].肉类研究,2013,27(5):40-44. |
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| 作者姓名： | 王园 惠腾 赵亚楠 刘彪 张露 石金明 芮露明 郭秀云 |
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| 作者单位： | 南京农业大学食品科技学院,江苏南京,210095 |
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| 摘 要： | 传统熏鱼常采用油炸方式进行加工,油炸是反式脂肪酸的形成途径之一。本文介绍了反式脂肪酸的危害,讨论了传统熏鱼油炸工艺对反式脂肪酸形成的影响,及控制熏鱼油炸过程中反式脂肪酸形成的相应措施,最后介绍了非油炸的熏鱼绿色制造新技术。利用该技术可替代传统油炸工艺,实现产品的工业化安全化生产。
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| 关 键 词： | 熏鱼 油炸 反式脂肪酸 绿色制造技术 |
Formation Mechanism and Countermeasures of Trans Fatty Acids in Traditional Smoked Fish |
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| WANG Yuan,HUI Teng,ZHAO Ya-nan,LIU Biao,ZHANG Lu,SHI Jin-ming,RUI Lu-ming,GUO Xiu-yun.Formation Mechanism and Countermeasures of Trans Fatty Acids in Traditional Smoked Fish[J].Meat Research,2013,27(5):40-44. |
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| Authors: | WANG Yuan HUI Teng ZHAO Ya-nan LIU Biao ZHANG Lu SHI Jin-ming RUI Lu-ming GUO Xiu-yun |
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| Affiliation: | (College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | Frying is commonly used for the production of smoked fish.However it partially contributes to the formation of trans fatty acids in traditional smoked fish.This paper describes health hazards of trans fatty acids and explore the effect of the frying process on the formation of trans fatty acids as well as countermeasures.At last,a green manufacture technology for non-fried smoked fish is presented as a promising alternative to the traditional frying process for industrial and safe production of smoked fish. |
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| Keywords: | fried fish frying trans fatty acids green manufacturing technology |
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