基于绿色制造技术的烤鸭品质特性与安全性研究.PDFVIP

274 2014, Vol.35, No.23 食品科学 ※营养卫生 基于绿色制造技术的烤鸭品质特性与安全性研究 * 石金明，王 园，彭增起 ，惠 腾，张雅玮，王复龙，李君珂，崔保威，郭秀云 （南京农业大学国家肉品质量安全控制工程技术研究中心，食品安全与营养协同创新中心，江苏 南京 210095 ） 摘  要：本实验比较了传统加工技术与绿色制造技术在烤鸭加工过程中的PM2.5排放量、产品表皮含有的有害物质 3,4-苯并芘、12 种杂环胺的含量以及对产品感官品质的影响。结果表明：采用绿色制造技术加工烤鸭时PM2.5 的平均 3 排放质量浓度小于200 μg/m ；生产的烤鸭色泽红润鲜亮，经高温灭菌后仍然保持较好的质构，3,4-苯并芘残留量与 3 12 种杂环胺残留总量低于1 µg/kg；传统的烤鸭加工技术PM2.5平均排放质量浓度超过2 000 μg/m ，产品中3,4-苯并芘 残留量最高检出量4.25 μg/kg ，12 种杂环胺残留总量最高检出量49.95 µg/kg 。 关键词：烤鸭；绿色制造；PM2.5 ；3,4-苯并芘；杂环胺；品质 Roast Duck Quality and Safety Characteristics Based on Green Manufacturing Technology * SHI Jin-ming, WANG Yuan, PENG Zeng-qi , HUI Teng, ZHANG Ya-wei, WANG Fu-long, LI Jun-ke, CUI Bao-wei, GUO Xiu-yun (National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China) Abstract: The green manufacturing technology of poultry can reduce or eliminate the formation of substances harmful to human health and the environment by directed Maillard Reaction through the optimization of formulation, reaction medium, equipment and thermal field. In this study, the emission of airborne particulate matters (PM2.5) during roast duck processing, product sensory quality and the concentrations of harmful substances in roast duck skins were compared between traditional technology and green manufacturing technology. The roast duck produced using green manufacturing technology had brighter color and better texture after high-temperat