工艺改进以减少熏烤兔肉苯并[α]芘含量的研究

Reduction of α -benzpyrene in smoked and roasted rabbit meats

通过优选烟熏料,控制熏烤温度,采用间接烟熏、液熏法等,对传统熏烤兔肉加工工艺进行改进,结果表明,改进工艺可使产品B(α)P含量从2.9μg/kg降低至0.3μg/kg, 从而进一步保证产品卫生安全性,加工出符合绿色食品标准的优质产品。

By optimizing smoking materials, i.e., controlling smoking temperature, adopting indirect and fluid smoking process, the traditional processing method for smoked and roasted rabbit meats was improved. The result showed, with the improved technology, the content of B (α)P was reduced from 2.9μg/kg to 0.3μg/kg,and the safety of the products could been ensured, and quality and safety products can be produced by the improved technology.