肉制品中苯并[a]芘的控制措施  

Control measures for benzo[a]pyrene in meat products

作　　者：宋亚冬 刘斌[2] 王家利 闫海洋 袁媛 SONG Ya-Dong;LIU Bin;WANG Jia-Li;YAN Hai-Yang;YUAN Yuan(College of Food Science and Engineering,Jilin University,Changchun 130000,China;Jilin Province Product Quality Supervision and Inspection Institute,Changchun 130103,China;Jilin Lianda Consulting Service Co.,Ltd.,Changchun 130000,China)

机构地区：[1]吉林大学食品科学与工程学院,长春130000 [2]吉林省产品质量监督检验院,长春130103 [3]吉林省联达咨询服务有限公司,长春130000

出　　处：《食品安全质量检测学报》2023年第3期88-96,共9页Journal of Food Safety and Quality

基　　金：吉林省科技厅中青年科技创新创业卓越人才(团队)项目(创新类)(20210509024RQ);吉林大学研究生创新基金资助项目(2022234)。

摘　　要：肉类是人们补充营养物质的重要食物之一,我国是肉制品生产及消费大国。近年来,随着国民食品消费需求的转变,肉制品的安全问题受到人们越来越多的关注。肉制品在热加工过程中易发生美拉德反应以及脂肪热解等现象,进而产生大量苯并[a]芘等有害物质,因此探索肉制品中有害物质生成的减控手段成为肉制品安全加工的要点。苯并[a]芘是世界公认的致癌物之一,还具有强致畸性和致突变性,严重威胁着消费者的身体健康,并阻碍肉制品品质的提升。近些年来关于肉制品中苯并[a]芘的减控方法的研究日益增多。本文就肉制品中苯并[a]芘的产生途径及控制措施进行综述,以期为解决肉制品中苯并[a]芘的污染问题提供一定的理论依据,进而促进肉制品行业的绿色安全发展。Meat is one of the important foods for people to supplement nutrients.China is a big country in the production and consumption of meat products.In recent years,with the change of national food consumption demand,safety of meat products has become a big concern.The Maillard reaction and fat pyrolysis tend to occur during meat thermal processing,which produces a large number of harmful substances such as benzo[a]pyrene.Therefore,exploring the strategies to reduce harmful substances have become a critical point in meat processing.Benzo[a]pyrene is one of the recognized carcinogens in the world and has strong teratogenicity and mutagenicity.Benzo[a]pyrene seriously threatens the health of consumers and obstructs the improvement of meat products quality.In recent years,more and more studies have been conducted on the reduction and control of benzo[a]pyrene in meat products.This paper reviewed the pathway of production and control measures of benzo[a]pyrene in meat products,with the purpose of providing a certain theoretical basis for solving the pollution problem of benzo[a]pyrene in meat products,and promoting the green and safe development of meat industry.

关 键 词：苯并[A]芘 加工肉制品 产生途径 控制措施 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]