传统熏鱼中反式脂肪酸的形成机理及控制措施  

Formation Mechanism and Countermeasures of Trans Fatty Acids in Traditional Smoked Fish

作　　者：王园[1] 惠腾[1] 赵亚楠[1] 刘彪[1] 张露[1] 石金明[1] 芮露明[1] 郭秀云[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》2013年第5期40-44,共5页Meat Research

摘　　要：传统熏鱼常采用油炸方式进行加工,油炸是反式脂肪酸的形成途径之一。本文介绍了反式脂肪酸的危害,讨论了传统熏鱼油炸工艺对反式脂肪酸形成的影响,及控制熏鱼油炸过程中反式脂肪酸形成的相应措施,最后介绍了非油炸的熏鱼绿色制造新技术。利用该技术可替代传统油炸工艺,实现产品的工业化安全化生产。Frying is commonly used for the production of smoked fish. However it partially trans fatty acids in traditional smoked fish. This paper describes health hazards of trans fatty contributes to the formation of acids and explore the effect of the frying process on the formation of trans fatty acids as well as countermeasures. At last, a green manufacture technology for non-fried smoked fish is presented as a promising alternative to the traditional frying process for industrial and safe production of smoked fish.

关 键 词：熏鱼 油炸 反式脂肪酸 绿色制造技术 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]