基于绿色制造技术的烤鸭品质特性与安全性研究

本实验比较了传统加工技术与绿色制造技术在烤鸭加工过程中的PM2.5排放量、产品表皮含有的有害物质3,4-苯并芘、12 种杂环胺的含量以及对产品感官品质的影响。结果表明：采用绿色制造技术加工烤鸭时PM2.5的平均排放质量浓度小于200 μg/m3；生产的烤鸭色泽红润鲜亮，经高温灭菌后仍然保持较好的质构，3,4-苯并芘残留量与12 种杂环胺残留总量低于1 μg/kg；传统的烤鸭加工技术PM2.5平均排放质量浓度超过2 000 μg/m3，产品中3,4-苯并芘残留量最高检出量4.25 μg/kg，12 种杂环胺残留总量最高检出量49.95 μg/kg。

Roast Duck Quality and Safety Characteristics Based on Green Manufacturing Technology

The green manufacturing technology of poultry can reduce or eliminate the formation of substances harmful to
human health and the environment by directed Maillard Reaction through the optimization of formulation, reaction medium,
equipment and thermal field. In this study, the emission of airborne particulate matters (PM2.5) during roast duck processing,
product sensory quality and the concentrations of harmful substances in roast duck skins were compared between traditional
technology and green manufacturing technology. The roast duck produced using green manufacturing technology had
brighter color and better texture after high-temperature sterilization, the residual amount of benz(a)pyrene and the total
amount of 12 heterocyclic aromatic amine residues were no more than 1 μg/kg, and the mean level of airborne particulate
matters from green manufacturing technology was less than 200 μg/m3. By contrast, the mean level of airborne particulate
matters from traditional technology was more than 2 000 μg/m3, and the maximum detectable amounts of benz(a)pyrene and
12 heterocyclic aromatic amines in traditionally processed roast duck were 4.25 and 49.95 μg/kg, respectively.