摘要
烤制、熏制、炸制肉类食品风味好、口感佳,深受广大消费者的喜爱。但肉及肉制品在烟熏、烘烤、煎炸等高温加工过程中会产生多环芳烃类化合物,其中苯并(a)芘(Benzo(a)pyrene,BaP)被国际癌症研究机构明确列为“一类致癌物”,对人体健康造成极大威胁。文章对Ba P的理化性质、来源及其来源分别进行综述,并对加工过程中Ba P的形成机制进行了剖析,针对于配方及加工工艺,提出了抑制肉类食品中Ba P形成及消减的措施,旨在为提高肉类食品质量安全和进一步研究提供技术依据。
Roast,smoked,fried meat foods with delicious flavors and good taste are popular in consumers.Polycyclic aromatic hydrocarbons are formed when the meat is baked,smoked,and fried,and among them,benzo(a)pyrene(BaP) is a class of carcinogens identified by the International Center for Research on Cancer,which is more harmful to human health.The physical and chemical properties,sources and hazards of BaP are briefly introduced,formation mechanism and mitigation strategy of BaP in heating-processed meat foods are reviewed,which provided technical basis for improving the quality and safety of heat-processing meat foods and made further research.
作者
田野
宋紫薇
李书国
TIAN Ye;SONG Ziwei;LI Shuguo(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China)
出处
《食品科技》
CAS
北大核心
2024年第2期98-105,共8页
Food Science and Technology
基金
河北科技大学研究生创新项目(XJCXZZSS2022004)。
