| 熏烤肉制品加工过程中多环芳烃来源及抑制研究进展 |
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| 引用本文： | 黄昊龙,马阳阳,林菊,朱瑶迪,赵莉君,安艳霞,祝超智,李苗云,赵改名.熏烤肉制品加工过程中多环芳烃来源及抑制研究进展[J].肉类研究,2021,35(2):48-55. |
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| 作者姓名： | 黄昊龙 马阳阳 林菊 朱瑶迪 赵莉君 安艳霞 祝超智 李苗云 赵改名 |
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| 作者单位： | 河南农业大学食品科学技术学院，河南 郑州 450002 |
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| 基金项目： | 国家自然科学基金青年科学基金项目(31801671);河南省重点研发与推广专项(202102110141);“十三五”国家重点研发计划重点专项(2018YFD0401200);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。 |
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| 摘 要： | 多环芳烃(polycyclic aromatic hydrocarbons,PAHs)是指含有2个或2个以上苯环的一类具有致突变、致癌和致畸作用的有害物质.肉制品热加工过程中,特别是熏烤过程中易产生PAHs等有害物质,影响广大消费者的食用安全与健康.因此,研究PAHs的来源及控制策略具有重要意义.本文综述熏烤肉制品加工...
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| 关 键 词： | 熏烤肉制品 热加工 多环芳烃 来源 抑制策略 |
Recent Progress in the Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Smoked and Grilled Meat Products |
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| HUANG Haolong,MA Yangyang,LIN Ju,ZHU Yaodi,ZHAO Lijun,AN Yanxia,ZHU Chaozhi,LI Miaoyun,ZHAO Gaiming.Recent Progress in the Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Smoked and Grilled Meat Products[J].Meat Research,2021,35(2):48-55. |
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| Authors: | HUANG Haolong MA Yangyang LIN Ju ZHU Yaodi ZHAO Lijun AN Yanxia ZHU Chaozhi LI Miaoyun ZHAO Gaiming |
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| Affiliation: | College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China |
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| Abstract: | Polycyclic aromatic hydrocarbons(PAHs)are mutagenic,carcinogenic and teratogenic organic compounds which contain two or more benzene rings.PAHs are easily produced in thermally processed meat products,especially smoked and grilled meat products,posing a threat to food safety and the health of consumers.Therefore,it is of great significance to study the sources of and control strategies for PAHs.In this paper,the possible sources and generation pathways of PAHs,and the control methods for them are reviewed with focus on the key factors for the formation of PAHs in smoked and grilled meat products and the control measures for them.This review is expected to provide a theoretical reference for inhibiting the generation of PAHs in heat-processed meat products. |
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| Keywords: | smoked and grilled meat products heat processing polycyclic aromatic hydrocarbons sources inhibition strategy |
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