摘要
本文阐述了我国各地具有地方特色的多种青鱼加工产品的特点及其加工方法,分析了青鱼加工过程中产生生物胺、甲醛、N-亚硝铵等有害物质的来源、产生的机理,总结了减少这些危害因素的措施和方法的进展。
This article introduces the characteristics and processing methods of various processed black carp products with local characteristics in various regions of China.This article analyzed the sources,mechanisms of harmful substances such as biogenic amines,formaldehyde,and N-nitrosamines produced during the processing of black carp products.Finally,it summarizes the current progress in measures and methods to reduce these harmful factors.
作者
付晓陆
邹礼根
夏荣焕
FU Xiaolu;ZOU Ligen;XIA Ronghuan(Yuyao Food Inspection and Testing Center,Yuyao 315400,China;Hangzhou Academy of Agricultural Sciences,Hangzhou 310021,China;Dasheng Farm in Yuyao,Yuyao 315400,China)
出处
《食品安全导刊》
2023年第35期166-168,共3页
China Food Safety Magazine
基金
宁波市公益类科技计划项目(2022S151)
浙江省“三农九方”科技协作计划“揭榜挂帅”项目(2023SNJF067)。
关键词
青鱼产品
加工方法
有害物质
综述
black carp products
processing methods
harmful substances
summarize
