熏烤肉制品风味和有害物质的形成及其防止方法  

The formation of flavor,harmful substances and control methods in smoked and baked meat

作　　者：刘兴勇[1] 朱仁俊[1] 

机构地区：[1]云南农业大学食品科技学院,云南昆明650201

出　　处：《食品工业科技》2010年第5期405-409,413,共6页Science and Technology of Food Industry

摘　　要：熏烤是一种传统的肉品加工方法,在熏烤时形成特有的风味,但安全隐患也随之产生。文章简单阐述了熏烤肉制品的风味形成及熏烤过程中苯并芘和丙烯酰胺的形成机理,针对熏烤肉制品的高温性探讨了降低熏烤肉品中苯并(a)芘和丙烯酰胺含量的方法。Smoking-baking was a traditional meat-processing method,unique flavor formated when meat was smoked and baked,but it also bought potential safety problems. This article briefly expatiated the formation of meat flavors and the mechanism of benzopyrene,acrylamide.According to the high temperature of smoked and baked meat,the method of reducing benzo （a） pyrene and acrylamide content in smoked and baked meat was discussed.

关 键 词：熏烤 苯并(A)芘 丙烯酰胺 安全性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]