烘烤对肉制品中多环芳烃和杂环胺含量的影响.pdfVIP

2009 8 产品开发 试验研究 340 MEAT INDU STRY 南京农业大学食品科技学院 江苏南京 210095 烘烤是肉制品加工中重要的工艺之一, 但经烘烤的肉制品中含有 环芳烃杂环胺等有害物质, 对消 费者的健康造成很大的威胁介绍了 环芳烃杂环胺及其对人体的危害,重点阐述了烘烤对肉制品中 环芳烃和 杂环胺含量的影响及其控制方法 烘烤 肉制品 环芳烃 杂环胺 In fluences of grilling on conten t of poly cyc lic arom atic hydrocarbons and heterocyclic am in e in m eat product Abs tract Grilling is one of the mi portant processing technologies formeat product. However, poly cyclic arom atic hydrocarbons( AH s), heterocyclicoam in and other harm ful substances form ed during grill ing processing are great threat to human health. In this article, it introduces AH s and heterocyclicoam in aswell as theirharm on human body. And the influence of grilling on the content of AHs and heterocycli coam in in grilledm eat products and controlmethodsweremainly discussed. K ey w ords grilling; m eat products; polycyclic aromatic hydrocarbons; heterocyclic am ine , , , () , , , , , 1933, tions obtained w ith em phasis on non - starch polysaccharide 9 , , . [ J]. Journal of Cereal Science, 1999, ( 9): 247~ 260 [ J]. , 2003, (4): 25~ 27 4 Jwi an S. Sidhu, Suad N. A l- Hoot,i Jam eela M. A l- Saqer. 10 L. Cheung, C. La,i V. Ganj,i eta.l Nutritional value and ac Effect of add ing w heat bran and germ fractions on the chem i ceptab ility of cookiesw ith wh ite wheat fiber, corn fiber and cal com position of high- fiber toast bread [ J].