肉制品中3类有害物质的来源与控制方法研究进展  

A Review of Three Kinds of Hazardous Substances in Meat Products: Sources and Control Methods

作　　者：江黎雯 薛超轶 何志勇[1] 王召君 秦昉[1] 陈洁[1] 徐正华 曾茂茂[1] JIANG Liwen;XUE Chaoyi;HE Zhiyong;WANG Zhaojun;QIN Fang;CHEN Jie;XU Zhenghua;ZENG Maomao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Huangpu Customs,Guangzhou 510770,China)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]黄埔海关,广东广州510770

出　　处：《肉类研究》2020年第4期77-87,共11页Meat Research

基　　金：国家自然科学基金面上项目(31807195)。

摘　　要：肉制品中含有丰富的蛋白质、脂肪及糖类等物质,这些营养物质在特定加工条件下可发生相互作用,形成有害化合物,如烟熏过程中易于生成的多环芳烃、高温烹饪条件下易于生成的杂环胺以及添加亚硝酸盐作防腐剂时易于生成的N-亚硝基化合物等。本文综述以上3类物质的危害性、形成途径、限量标准及相关控制方法的研究进展,以期为健康肉制品的开发提供理论参考。Meat products are rich in protein, lipids, saccharides, etc., and the interactions among these ingredients could occur to form hazardous compounds under certain processing conditions, such as polycyclic aromatic hydrocarbons(PAHs) during smoking, heterocyclic amines(HAs) during high-temperature cooking, and N-nitroso compounds(NOCs) in products with nitrite as a preservative. This paper summarizes the basic properties, formation pathways and the maximum allowable limits of PAHs, HAs and NOCs in meat products and currently available methods to control these hazardous substances, so as to provide a theoretical basis for the development of healthful meat products.

关 键 词：肉制品加工 多环芳烃 杂环胺 N-亚硝基化合物 控制方法 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]