肉类热加工过程中有害物质的形成与控制研究进展

肉类在煎炸、烧烤、蒸煮等加热过程中会产生令人愉悦的香气,但同时也伴随着多种有害物质的产生,如杂环胺、丙烯酰胺、反式脂肪酸、多环芳烃类等,这些物质会对人体健康造成极大危害.因此,探究肉类产品热加工过程中有害物质的成因及控制尤为重要.本文综述上述有害物质在肉类加热过程中的形成机理,总结上述有害物质现有的检测方法及控制手段,...

A Review of the Formation and Control of Hazardous Substances in Meat during Thermal Processing

Pleasant aroma will be generated in meat products during frying,roasting and other thermal processing operations,which is,however,accompanied by the formation of various harmful substances,such as heterocyclic amines,acrylamide,trans fatty acids,and polycyclic aromatic hydrocarbons.These substances will do great harm to human health.Therefore,it is particularly important to explore the cause of the formation of harmful substances in meat products during thermal processing and to control it.The formation mechanism of the harmful substances,as well as the existing detection methods and control measures are summarized in this review.Meanwhile,the relationship between flavor compounds generation and harmful substances reduction is discussed.We expect that this review will provide valuable reference for further research in the future.