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杂环胺(heterocyclic aromatic amines,HAAs)是一类有致癌和致突变作用的化合物,肉制品烤制的烹调方法会产生杂环胺。随着人们对健康安全的要求越来越高,杂环胺的检测以及控制杂环胺形成越来越受到人们的关注。本文对国内外烤肉制品中产生的杂环胺的最新研究进展进行综述,主要对烤肉制品中杂环胺形成的影响因素、检测方法、新型绿色工艺方式等方面进行了阐述,并对未来的研究进行展望。 相似文献
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热加工肉制品中杂环胺的分析检测技术研究进展 总被引:2,自引:0,他引:2
杂环胺是一类杂环芳香族化合物,是富含蛋白质的食物(如肉类和鱼类等)在高温和长时间烹饪时产生的。杂环胺具有强致癌性和致突变性,能在动物乳腺、结肠和肝脏等多个器官中引发肿瘤。长期食用含有杂环胺的食物将对人体健康产生极大危害,增加患癌风险。因此,热加工肉制品中杂环胺的监控和检测尤为必要。本文简述杂环胺的种类、理化性质、毒性、形成和影响因素,重点综述热加工肉制品中杂环胺的分析检测方法,包括溶剂萃取、固相萃取、固相微萃取等样品前处理方法以及气相色谱、气相色谱-质谱、高效液相色谱、液相色谱-质谱等仪器检测方法,最后对热加工肉制品中杂环胺检测分析的发展趋势作出展望。 相似文献
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肉制品加工过程对杂环胺含量的影响及其控制手段的研究进展 总被引:1,自引:1,他引:0
肉制品经长时间高温处理会伴随杂环胺等有害物质的形成,其作为一类强致突变、致癌性物质,对长期食用碳烤或油炸类肉制品的消费者造成极大的安全健康隐患.本文通过简要论述加工处理过程对肉制品中杂环胺形成的影响因素,进而探讨有效的控制手段,从根本上降低其对人体健康的危害. 相似文献
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加工肉制品中杂环胺的检测方法及抑制措施的研究进展 总被引:1,自引:0,他引:1
杂环胺是肉类等高蛋白食品在烹调过程中产生一类具有致癌、致突变作用的化合物.目前已经从高温肉制品中发现近三十种的杂环胺 . 美国国家毒理学计划在第十一届癌症报告中将五种杂环胺列入潜在的人类致癌物质,且国际癌症研究中心也将三种杂环胺列入潜在的人类致癌物质.鉴于杂环胺可能对人类的健康带来极大危害,本文结合过去多年的文献研究,介绍了杂环胺的提取及检测方法,并对肉制品中杂环胺的抑制措施进行了概述,以期为将来研究提供科学参考. 相似文献
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肉和肉制品在加工、贮藏和运输的过程中容易发生脂质氧化,影响肉制品的品质。脂质适度氧化可以促进肉制品的风味,但是脂质过度氧化还可能产生有毒有害物质,增加食用风险。脂质氧化反应产生的初级产物及次级产物化学性质不稳定,容易与肉中的其他成分(蛋白质、血红素、抗氧化添加剂等)发生反应从而影响肉制品的品质。因此,调控脂质氧化对肉及肉制品来说非常重要。本文主要综述了脂质的酶促氧化、自动氧化、脂质氧化与蛋白质氧化之间的关系。大量研究表明,脂质氧化过程复杂且受诸多因素和条件的影响,研究氧化过程及氧化机制对调控脂质氧化和提高食品品质的稳定性具有重要意义。 相似文献
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近年, 肉制品掺杂掺假情况频繁发生, 主要掺假方式是在高价肉制品中掺入廉价的肉类原料, 且在商品标签中不注明成分, 严重损害消费者合法权益。本研究针对目前常见的肉制品真伪鉴别方法, 包括基于形态学、代谢学、蛋白质学和基因学这4大类真伪鉴别方法, 分别介绍各个方法的应用及优缺点, 为肉及肉制品真伪鉴别技术研究提供参考。 相似文献
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肉及肉制品掺假鉴别技术研究进展 总被引:1,自引:0,他引:1
近年来,随着市场对肉类产品需求的逐渐增加,肉类掺假事件时有报道,不仅扰乱了经济秩序,而且危害人们的身体健康。目前对肉制品掺假进行定性定量鉴别的检测技术主要包括基于蛋白质的酶联免疫吸附(enzyme-linked immunosorbent assay,ELISA)技术、基于代谢物的红外光谱(infrared spectroscopy,IR)技术和基于核酸的聚合酶链式反应(polymerasechain reaction,PCR)技术。基于核酸的检测技术,尤其是等温扩增技术、数字PCR技术具有快速、灵敏、简便、高效等优势,将成为未来肉类物种鉴别的发展方向,具有良好的应用前景。本文综述了肉及肉制品掺假鉴别技术的应用与特点,并深入探讨了其发展趋势,期望为肉类食品安全检测提供理论参考。 相似文献
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A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation. 相似文献
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In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin—sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution—meat species, fat, and protein; meat processing treatment—irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition—additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested. 相似文献
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选择不同体重荣昌猪的不同部位肌肉块,采用系统分组试验设计,测试不同体重、不同新鲜程度下不同部位的肌肉块在不同肌纤维方向的硬度。结果表明:肉质硬度以横向肌纤维最大,切向肌纤维次之,纵向肌纤维最小;肉的硬度随着猪体重增加而降低(p〉0.05);不同部位间肉块的硬度值有极显著差异(p〈0.01);肉块的硬度值随着贮藏时间延长有先上升后下降的趋势(p〉0.05)。 相似文献