松辽风味菜类食品丙烯酰胺成因分析

Formation of Acrylamide in Local Dishes of Songliao Area

对157道松辽风味菜肴中可能形成丙烯酰胺的菜品进行统计分析,结果表明,形成丙烯酰胺的菜共有26道,占16.6%。烹调方法以油炸、煎、熏烤形成者居多,使用的配料以淀粉、面粉、面包渣等为主。提示在烹调过程中多避免高温下加工烹调含高碳水化合物的食物,以免产生丙烯酰胺,同时还需在松辽风味菜肴烹制过程中不断改革和创新出安全的烹调方法。

One hundred and fifty seven dishes of Songliao style that may contain acrylamide were analyzed. The results showed that 26 of them contained aerylamide, 16.6% of the total, most of them were fried or toasted, and contained such ingredients as starch, flour and crumbs. To avoid production of aerylamide, foods with high concentration of carbohydrate should not be cooked at high temperature, more new and safer cooking methods should be explored.