烟熏肉制品的危害及控制  

Risks and Control Measures of Smoked Meat Products

作　　者：朱易[1] 汪敏[1] 田锐花[1] 万可慧[1] 高菲菲[1] 王复龙[1] 卢桂松[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12期44-47,共4页Meat Research

基　　金：国家现代农业产业技术体系建设专项(nycytx-38)

摘　　要：烟熏肉制品受到国内外人们的广泛喜爱。传统烟熏方法存在着一定的缺陷,产品容易受到多环芳香类化合物及甲醛的污染。本文综述传统烟熏方法的缺陷,并提出了解决措施:抑制多环芳香类化合物或采用液熏技术,前者存在一定的局限性,不能解决甲醛污染问题;后者在保留传统烟熏肉制品风味的同时更加安全健康,是值得提倡和推广的一种技术。Smoked meat products are very popular worldwide. The traditional smoking technology has defects, easily leading to the pollution of polycyclic aromatic hydrocarbons （PAHs） and formaldehyde. This paper outlines some defects of the traditional smoking technology and put forward the solutions： inhibiting the formation of PAHs and using liquid smoking. The first solution has limitation and can not solve the problem of formaldehyde pollution. However, the second not only retains the flavor of traditional smoked meat products, but also yields safe and healthy products, thus being worth advocating and popularizing.

关 键 词：烟熏肉制品 多环芳香类化合物 甲醛 烟熏液 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]