烧鸡加工过程中杂环胺的影响因素及抑制措施研究进展  

Recent Progress in Research on Factors Affecting the Formation of Heterocyclic Amines and Approaches to Inhibit It during Roast Chicken Processing

作　　者：魏秋红[1] 李艳秋[1] 韩文凤 王涛[1] 郭志芳[1] WEI Qiuhong;LI Yanqiu;HAN Wenfeng;WANG Tao;GUO Zhifang(College of Food Science,Luohe Vocational Technology College,Luohe 462000,China;Jianhu College of Zhejiang Industry Polytechnic College,Shaoxing 312000,China)

机构地区：[1]漯河职业技术学院食品学院,河南漯河462000 [2]浙江工业职业技术学院鉴湖学院,浙江绍兴312000

出　　处：《肉类研究》2021年第2期56-61,共6页Meat Research

基　　金：河南省高等学校重点科研项目(19B550005)。

摘　　要：鸡肉中蛋白质含量丰富,蛋白质在高温加工过程中会产生一类致癌、致突变化合物杂环胺,危害人体健康,有效抑制杂环胺的产生已是食品安全领域关注热点。本文依照烧鸡加工的工艺流程主要阐述了原料、预处理、涂糖水、油炸、煮制等工序中影响杂环胺含量的因素,总结了近年来国内外关于杂环胺抑制措施的研究进展。增加原料肉的体积和水分含量、对原料肉进行微波与腌制处理、适量涂糖水、适当降低烹饪温度和时间、合理添加一些香辛料、抗氧化剂等措施可以降低烧鸡制作过程中杂环胺的含量。Chicken meat is rich in protein,which can produce carcinogenic and mutagenic heterocyclic amines during high temperature processing,posing serious health hazards to consumers.Effective inhibition of heterocyclic amines production has become a major concern in the field of food safety.This paper discusses the factors affecting the content of heterocyclic amines at different steps of roast chicken production such as the raw material,pretreatment,sugar coating,deep frying and boiling,and it summarizes the existing approaches to inhibit heterocyclic amines including increasing carcass volume and water content of chicken meat,microwave treatment,marination,appropriate sugar coating,properly reducing cooking temperature and time,and adding spices and antioxidants.

关 键 词：烧鸡 加工 杂环胺含量 影响因素 抑制措施 研究进展 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]