摘要
咸干鱼目前的加工基本以手工作坊为主,缺乏统一的标准,因而存在一定的安全隐患。其中的安全隐患主要包括腌制过程中以及贮藏过程中产生的生物胺,亚硝胺以及脂肪氧化等问题,造成咸干鱼安全性下降。本文分析国内外对于咸干鱼中的生物胺、亚硝胺、亚硝酸盐以及脂肪氧化的产生原因及影响因素的研究进展,并根据目前的研究现状总结了各危害因子相应的控制措施,其中生物胺是问题较多的方面,并对其进行了重点论述,以期为提高腌制鱼类产品的食用安全性提供一定的发展方向。
The current processing of salted and dried fish is still dominated by hand workshops,and there is a lack of uniform standards,so there are certain safety hazards.Among them,the safety hazards mainly include the problems of biogenic amines, nitrosamines and fat oxidation during the curing process and during storage,resulting in a decrease in the safety of salted and dried fish.This paper analyzes the causes and influencing factors of biogenic amines,nitrosamines,nitrites and fat oxidation in salty dried fishes at home and abroad,and summarizes their corresponding control measures according to the current research status,in which biogenic amines were more problematic.In terms of aspects,it is mainly discussed in order to provide a certain development direction for improving the food safety of pickled fish products.
作者
赵延宁
王玉
王睿迪
王爱辉
薛勇
王玉明
薛长湖
ZHAO Yan-ning;WANG Yu;WANG Rui-di;WANG Ai-hui;XUE Yong;WANG Yu-ming;XUE Chang-hu(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Qingdao Hehe Huiway Engineering Technology Co.,Ltd.,Qingdao 266000,China)
出处
《食品工业科技》
CAS
北大核心
2019年第14期320-324,共5页
Science and Technology of Food Industry
基金
国家重点研发计划项目(2016YFD0400404)
关键词
咸干鱼
危害因子
影响因素
控制措施
食品安全
salty dried fish
hazard factors
influencing factors
control measures
food safety