外源物质对杂环胺生成的影响研究进展

杂环胺(heterocyclic amines, HCAs)是在高温长时间加工下形成的一种有害物质,具有致癌性、致突变性、心肌毒性和神经毒性。在肉制品加工过程中,杂环胺的有效抑制一直是一个被广泛关注的问题。本文重点介绍了近3年在肉制品加工过程中添加植物提取物、调味料、保水性物质、氨基酸、植物油及食品加工副产物等外源物质对杂环胺生成的影响,并详细综述了这几种外源物质对肉制品中杂环胺生成的促进或抑制作用机制,最后对杂环胺减控的未来前景进行展望,为后续研究杂环胺的有效抑制提供参考。     

油炸食品中丙烯酰胺的形成及减少措施

食品在加工过程中,特别是富含天门冬氨酸和还原糖的物质在高温(120℃以上)加工过程中会产生丙烯酰胺.试验表明,丙烯酰胺对动物有致癌性、神经毒性、生殖发育毒性的作用,但还没有足够的证据表明,食品加工过程中产生的丙烯酰胺对人体有致癌性.然而丙烯酰胺作为食品加工过程中产生的不受欢迎的物质,仍应尽量减少摄入.丙烯酰胺主要存在于油炸、高温烘焙的食品中,减少油炸食品中丙烯酰胺含量的途径主要有:减少或消除形成丙烯酰胺的前体物质;抑制加工过程丙烯酰胺的生成;破坏或使食物中形成的丙烯酰胺重新反应;在食品消费前将形成的丙烯酰胺去除.同时,改变以油炸和高脂肪食品为主的饮食习惯,尽量减少或防止丙烯酰胺可能对人体造成的伤害.     

食品中杂环胺的危害与控制措施研究进展

杂环胺是食品在加工过程中生成的一种可能致癌物质,主要存在于含蛋白质丰富的鱼、肉类食品中。采取合理的加工方式、有效的控制措施以及加强检测,对消减食品中杂环胺含量、预防杂环胺的危害有一定作用。文章综述了近年来有关对杂环胺形成的控制措施,通过控制加工时间和降低加工温度、添加保水物质、使用天然和合成的抗氧化物质或采用腌渍和微波预处理等方式,均可有效降低食品中杂环胺的含量,抑制其毒性作用,并且这些控制措施易于操作,在食品加工过程中具有一定的技术可行性。     

“食品的化学安全”专题征稿

正食品原料本身含有或食品加工过程中会伴生一些对人体有毒的或具有潜在健康风险的物质。随着全球对食品安全问题的关注,食品的化学安全问题已成为同行关注的热点领域。鉴于此,本刊特别策划了"食品的化学安全"专题,由中国农业大学陈芳教授担任专题主编,围绕食品中存在的有毒有害物质的检测方法、产生途径、形成机理、控制方法、及毒性干预等或您认为本领域有意义的     

“食品的化学安全”专题征稿

<正>食品原料本身含有或食品加工过程中会伴生一些对人体有毒的或具有潜在健康风险的物质。随着全球对食品安全问题的关注,食品的化学安全问题已成为同行关注的热点领域。鉴于此,本刊特别策划了"食品的化学安全"专题,由中国农业大学陈芳教授担任专题主编,围绕食品中存在的有毒有害物质的检测方法、产生途径、形成机理、控制方法、及毒性干预等或您认为本领域有意义的     

“食品的化学安全”专题征稿

正食品原料本身含有或食品加工过程中会伴生一些对人体有毒的或具有潜在健康风险的物质。随着全球对食品安全问题的关注,食品的化学安全问题已成为同行关注的热点领域。鉴于此,本刊特别策划了"食品的化学安全"专题,由中国农业大学陈芳教授担任专题主编,围绕食品中存在的有毒有害物质的检测方法、产生途径、形成机理、控制方法、及毒性干预等或您认为本领域有意义的问题展开讨论,计划在2014年10月出版。     

“食品的化学安全”专题征稿

<正>食品原料本身含有或食品加工过程中会伴生一些对人体有毒的或具有潜在健康风险的物质。随着全球对食品安全问题的关注,食品的化学安全问题已成为同行关注的热点领域。鉴于此,本刊特别策划了"食品的化学安全"专题,南中国农业大学陈芳教授担任专题主编,围绕食品中存在的有毒有害物质的检测方法、产生途径、形成机理、控制方法、及毒性干预等或您认为本领域有意义的问     

肉制品中杂环胺类物质的形成机制及控制技术的研究进展

杂环胺是一类极易在烧烤类肉制品加工过程中产生的物质,过量摄入具有致癌或致突变风险。本文综述了肉制品加工过程中杂环胺类物质(包括氨基-咪唑-氮杂芳烃和氨基-咔啉类)的形成机制;分析了影响肉制品加工过程中杂环胺类物质形成因素,包括加工条件(温度与时间)、烹饪方法、前体物质含量和原料肉中水分含量;重点综述了杂环胺类物质的控制技术,如改善加工方式(微波加热预处理、包裹隔热食品辅料、酒类腌制)、添加外源抑制物如植物性天然抗氧化物(香辛料、茶叶提取物、果蔬及果蔬提取物)、保水性物质(纤维素、壳聚糖、淀粉)等,为加工肉制品中杂环胺的控制技术研发与应用提供理论指导与方法参考。     

有关食品添加剂问题的探讨

在食品的生产加工过程中,由于某些需要,有意识地向食品中添加少量化学合成物质或天然物质,在食品工艺学上把这些添加物称为“食品添加剂”。一、食品添加剂与现代食品工业的关系食品添加剂的使用和发展与现代食品工业的发展紧密联系在一起。现代食品工业的发展,特别是方便食品等加工食品的发展,     

食品中苦味物质检测方法的研究进展

苦味物质的存在会对食品的味感造成较大影响,为提高产品感官品质,部分食品在加工过程中会进行苦味物质的检测和控制。目前,食品中苦味物质的检测主要集中于感官分析、生物评价、动物评价和仪器评价等方法。本文论述了食品加工过程中苦味物质的来源及国内外对于苦味检测方法的研究进展,以期对食品中苦味物质的检测提供参考。     

食品中的化学性风险及预防措施

食品的化学性污染分为内源性和外源性。初级农产品中可能含有某些对人体不利的成分;农作物在生长过程中也有可能受到外来化学物质的污染,包括环境中的污染物、生长过程中使用的农药和肥料等;食物在从农场到餐桌的过程中经过加工也可能会发生一系列衍生性反应,产生新的有害物质;另外,不法商贩的非法添加和成品的包装污染也会给食品带来化学性风险。本文分析和总结了我国食品化学性风险现状,并提出了预防食品化学性污染的措施。建议有关部门制订完善的法律法规,形成多部门统一联动的监管队伍,增加风险监测频次和扩大覆盖范围,并及时公布检测结果,必要时可以根据风险评估对食品企业提出预警。同时应加强宣传,普及科学知识,让全民参与到维护食品安全中来,实施食品安全战略,全面提升食品质量安全。     

蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展

不同的加工步骤可能会影响肉品的物化性质及营养价值,甚至产生对人体健康有害的化合物。例如,已观察到某些热处理可增加自由基含量,降低抗氧化保护能力,促进蛋白质氧化。鉴于某些肉类加工保藏方法可能促进蛋白质氧化进而影响肉品食用品质乃至加速肉类劣变,本文探讨了常见肉品加工保藏方法及其相关新技术对蛋白质氧化的影响,及蛋白质氧化对肉品品质及人体健康的不利影响,旨在为加工保藏中有关蛋白质氧化及合理化食品加工技术提供相关参考。     

乳酸菌作为生物保护菌的抑菌机理及其在食品中应用的研究进展

食品在加工和贮藏过程中易受到有害微生物污染,导致食品腐败变质,造成食用安全隐患。而现在常用的物理或化学保鲜方法虽然可以有效延长食品货架期,但应用范围有限、存在安全隐患且容易造成资源浪费。乳酸菌因其天然、安全、高效的抑菌活性被作为生物保护菌应用于食品中。本文主要从乳酸菌产生的抑菌活性物质、微生物群体感应以及竞争作用等角度综述了乳酸菌的抑菌机制;同时介绍了近年来乳酸菌作为生物保护菌在乳制品、肉制品、水产品和果蔬产品中的最新应用进展,为今后食品高效保鲜提供新思路。     

Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review

BackgroundFruits are the rich source of bioactive compounds (vitamins, phenolics, carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits available for consumption during off-season, the fruits are processed into shelf-stable products like jam and jellies. However, the bioactive compounds mostly decrease during processing and storage of these products. The loss may vary with the process severity (temperature and time of processing) and product composition (sugars, pectin, fruit, etc.).Scope and approachThe overall changes in bioactive compounds during processing and storage of jam and jellies have been summarized in this review. The factors affecting these differences and the mechanisms responsible for such reactions have been discussed in detail. It might be helpful to a food scientist or a food industry in improving the product with respect to its quality and for health implications altogether.Key findings and conclusionsThe presence of high sugar content and pectin with a low degree of esterification can preserve the bioactive compounds during thermal processing by reducing the adverse reactions in jam and by interacting with functional components through hydrogen or hydrophobic bonding. The change in bioactive compounds may continue during storage depending on storage conditions, where the storage temperature and duration have a significant effect. Lower the temperature of storage, better is the retention of biologically active compounds in jam and jelly. Encapsulation and use of non-thermal processing can be explored to preserve the bioactive compounds in food products against various adverse conditions.     

Migration of Chemical Compounds from Packaging Polymers during Microwave,Conventional Heat Treatment,and Storage

Polymeric packaging protects food during storage and transportation, and withstands mechanical and thermal stresses from high‐temperature conventional retort or microwave‐assisted food processing treatments. Chemical compounds that are incorporated within polymeric packaging materials to improve functionality, may interact with food components during processing or storage and migrate into the food. Once these compounds reach a specified limit, food quality and safety may be jeopardized. Possible chemical migrants include plasticizers, antioxidants, thermal stabilizers, slip compounds, and monomers. Chemical migration from food packaging is affected by a number of parameters including the nature and complexity of food, the contact time and temperature of the system, the type of packaging contact layer, and the properties of the migrants. Researchers study the migration of food‐packaging compounds by exposing food or food‐simulating liquids to conventional and microwave heating and storage conditions, primarily through chromatographic or spectroscopic methods; from these data, they develop kinetic and risk assessment models. This review provides a comprehensive overview of the migration of chemical compounds into food or food simulants exposed to various heat treatments and storage conditions, as well as a discussion of regulatory issues.     

Process-induced undesirable compounds: Chances of non-thermal approaches

During the processing of meat and meat products the generation of undesirable compounds can occur. Known examples are the generation of substances that can lead to a negative effect on the texture, flavour or colour of products after processing or during storage. Furthermore, thermal processing and smoking have been associated with the generation of or contamination with toxic substances, e.g. polycyclic aromatic hydrocarbons or heterocyclic amines. The introduction of new processing technologies may result in the formation of different undesirable compounds compared to traditional technologies. Some of these changes may be without relevant nutritional or health impact, while others may raise concern. To begin with, an overview on the formation of undesirable process-induced compounds by the traditional processing of meat and the proposed strategies for their reduction is presented. Hereby attention is mainly paid to those compounds which present human health concerns. Later the focus lays on the process-induced modifications occurring in meat as a result of high hydrostatic pressure treatments.     

Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review

BackgroundIn recent years, there has been growing consumer demand for the minimally processed and chemical additives free Ready-To-Eat (RTE) healthier meat products. On the other hand processed and RTE meat products have been notified as the primary cause for food borne outbreaks in different countries that commonly associated with emerging pathogens such as Salmonella, Listeria monocytogenes and Escherichia coli species.Scope and approachHigh pressure processing (HPP) has been renewed as a best non-thermal intervention for extending the shelf-life and safety of RTE meat products without altering the sensory and nutritional properties. Meat products are complex medium with different physical and chemical compositions that influence the lethality of the microorganisms during HPP. Using high pressure levels (above 600 MPa) for complete sterility of meat products may not be economically feasible more over it may negatively affect the product quality characteristics. The present review aimed to explore the recent research investigations addressed the multi hurdle approaches to increase the effectiveness of HPP at lower processing levels in order to reduce the processing costs and to improve the safety and quality of processed meat products.Key findings and conclusionsThe combination of natural antimicrobials (plant bioactive compounds and bacteriocins) and antioxidants (plant phenolic compounds) as additional hurdles through different mechanisms (active and intelligent packaging) during HPP can definitely be an effective and innovative intervention in ensuring the complete safety of processed meat products. Moreover, the development of low salt meat products with optimum quality attributes can be highly possible through HPP technology.     

发酵肉制品加工中衍生的非健康因子控制研究进展

通过微生物发酵的方法,开发肉制品新种类,来达到改善肉品的营养价值,增加风味的目的。然而,由于发酵体系中的不良微生物或发酵原料本身都有可能导致发酵食品中存在一些非健康因子,进而危害人体健康。本文对发酵肉制品加工中衍生的醛类、多环芳烃等内源非健康因子,以及生物胺、亚硝胺等与微生物相关的外源非健康因子的形成机制及其危害进行论述,并从传统方法和生物技术手段两个层面阐述控制非健康因子产生的主要策略,旨在对发酵肉制品产业化生产中,有效降低非健康因子危害,提高食品安全性,为促进发酵肉制品产业健康发展提供参考。     

外源酶对夏秋红茶主要品质成分影响研究

红茶是世界上最主要的茶类之一,颇受世人欢喜。我国夏秋季茶资源广茂,加工成红茶或深加工产品是其重要的利用途径,过程中添加具有良好功能特性的外源酶进行辅助加工,能够有效提升夏秋季红茶和深加工产品的品质。本文综述了近年来外源酶在红茶加工中的应用现状及存在问题,常用外源酶的种类及其作用机制,外源酶在红茶加工重要工艺萎凋、揉捻及发酵中促进茶叶内含物质的有益转化,利用外源酶促进红茶特征成分茶黄素的合成及其含量提升,以及外源酶在红茶深加工中带来的品质变化。探索茶资源的酶法加工利用途径,可以为今后利用外源酶调控改善夏秋红茶的风味品质及深加工产品开发提供理论参考。

     

肉制品中蛋白质、脂质及其相互作用吸附挥发性风味物质机理研究进展

挥发性风味物质影响肉制品品质优劣,蛋白质与脂质是吸附肉制品挥发性风味物质的重要基质。在肉制品加工过程中,蛋白质与脂质发生结构变化及相互作用,影响风味吸附程度。本文综述蛋白质、脂质及其复合物吸附挥发性风味物质的分子机理,阐述流变学物理保留、蛋白质-脂质化学作用协同吸附挥发性风味物质机制,并从内源风味物质特性与外源环境因素角度阐明风味物质调控规律,以期为肉制品风味调控提供理论参考。