传统烧鸡加工业面临的挑战和机遇  

Challenges and Opportunities for the Traditional Carbonado Processing Industry

作　　者：邵斌[1] 张雅玮[1] 彭增起[1] 靳红果[1] 姚瑶[1] 万可慧[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《肉类研究》2011年第5期33-36,共4页Meat Research

摘　　要：烧鸡是中国传统禽肉制品的典型代表之一,一直深受消费者的青睐。现代科学技术研究发现,传统加工方式生产出的烧鸡产品中存在许多反式脂肪酸、油脂氧化物、多环芳烃及杂环胺等危害人体健康的物质。非油炸、非卤煮、非高温烧烤、非烟熏禽肉制品加工技术是一种现代化新型烧鸡加工技术,不仅能有效抑制烧鸡中有害化合物的产生,且能实现烧鸡的工业化加工,是一种理想的烧鸡加工新技术。本文综述了传统烧鸡中存在的有害物质及其对人体的危害,并简要介绍了现代化烧鸡加工新技术的主要技术创新及对其应用前景进行展望。Carbonado is a typical representative of the Chinese traditional poultry products, which has been well received by consumers. Studies showed that carbonados produced by traditional processing method contain a variety of hazardous com- pounds including trans fatty acids, oil oxides, polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Non-fried, non-salt boil, non-grill, and non-smoked poultry product processing technology can not only effectively inhibit the formation of harmful compounds in carbonado, but also realize the industrialization of carbonado processing, thus becoming an ideal technol- ogy for carbonado processing. The hazardous compounds in carbonado and their hazards to the human body are summarized. Main technical innovations of new technologies for carbonado processing are briefly introduced. In addition, a perspective on their future applications is presented.

关 键 词：烧鸡 加工业 挑战 机遇 

分 类 号：TS251.67[轻工技术与工程—农产品加工及贮藏工程]