腊肉的食用安全性及其有害物质控制  

Food safety of cured meat and control of its harmful components

作　　者：朱新鹏 梁如 张伟艺 贾玮 徐曦 白增宝 ZHU Xin-Peng;LIANG Ru;ZAHGN Wei-Yi;JIA Wei;XU Xi;BAI Zeng-Bao(School of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,China;AnkangSelenium-rich Food Technology Research and Development Center,Ankang 725000,China;School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China)

机构地区：[1]安康学院现代农业与生物科技学院,安康725000 [2]安康市富硒食品技术研发中心,安康725000 [3]陕西科技大学食品与生物工程学院,西安710021

出　　处：《食品安全质量检测学报》2020年第19期6829-6834,共6页Journal of Food Safety and Quality

基　　金：安康学院科研项目(2020AYQN08)。

摘　　要：腊肉是我国传统的肉制品之一,腊肉加工过程中由于高盐腌制,以及烟熏、发酵等过程,如果控制不当,容易引起不利于人体健康的物质产生,甚至出现有害物质超标情况。因此,控制有害物质的产生,是腊肉加工需要解决的重要问题。本文综述了腊肉中的有害物质及其来源,提出了提高腊肉制品食用安全性的控制措施,并对腊肉研究的发展趋势进行了分析。Cured meat is one of China’s traditional meat products. In the processing of cured meat, due to high salt curing, smoking, fermentation and other processes, it is easy to cause substances harmful to human health with improper control, and even exceeding the standard. Therefore, it is essential to control the production of harmful components during cured meat manufacturing. This paper summarized the harmful substances in cured meat and their sources, put forward the control measures to improve the safety of cured meat products, and analyzed the development trend of the research on cured meat.

关 键 词：腊肉 食用安全性 有害物质 控制 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]