摘要
烧烤肉制品中多环芳烃(PAHs)产生的影响因素主要有加热温度和时间、烤制方式、原料肉脂肪含量、外源添加物等。本文通过对国内外烧烤肉制品中多环芳烃限量规定、检测方法、产生因素及控制措施的研究进展进行综述,为烧烤肉制品中PAHs的安全控制和进一步研究提供科学依据。
Studies have found that the main factors affecting the production of polycyclic aromatic hydrocarbons(PAHs)in barbecued meat products are heating temperature and time,baking method,raw meat fat content,and exogenous additives.The research progress on sources and influencing factors of PAHs in grilled meat products and its control methods were reviewed to provide scientific reference for the detection and control of PAHs in grilled meat products.
作者
沈习习
汤晓艳
战俊良
葛倩倩
SHEN Xi-xi;TANG Xiao-yan;ZHAN Jun-liang;GE Qian-qian(Institute of Quality Standards and Testing Technology for Agro-products,Chinese Academy of Agricultural Sciences/Key Laboratory of Agri-food Safety and Quality,Ministry of Agriculture and Rural Affairs,Beijing 100081,China)
出处
《中国食物与营养》
2019年第11期21-25,共5页
Food and Nutrition in China
基金
国家现代农业产业技术体系(项目编号:CARS-35)
国家重点研发计划资助(项目编号:2016YFD0401505)
关键词
多环芳烃(PAHs)
烧烤肉
检测
控制
polycyclic aromatic hydrocarbons(PAHs)
grill meat product
detection
control
