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Position: Home > Articles > Air-impingement instrument for Peking-duck roasting and its safety assessment Journal of China Agricultural University 2009,14 (2) 116-120

气体射流冲击烤鸭加工装备技术及食用安全性评估

作者：

杨文侠;张世湘;高振江;廖倩;杜荣

单位：

石河子大学食品学院;石河子大学机械电气工程学院;河北交通职业技术学院;中国农业大学食品与营养工程学院;中国农业大学工学院

关键词：

北京烤鸭;气体射流冲击;烤鸭机;多环芳烃;安全性评估

摘要：

针对"北京烤鸭"传统烤制方法在烤制过程中易产生含多环芳烃(PAHs)的烟气而存在的食品安全隐患问题,基于气体射流冲击技术研制了烤鸭设备和晾坯设备。对最佳烤制工艺、烤鸭样品预处理和多环芳烃检测技术进行研究,并对不同温度烤制的烤鸭中3种PAHs含量进行高效液相荧光检测。结果表明:15℃条件下晾坯8h,170~190℃烤制45 min的烤鸭品质最佳。170℃烤制的烤鸭鸭皮中苯并[a]芘含量为0.13μg/kg,低于国家限量标准(5μg/kg)和一些欧洲国家的限量标准(1μg/kg),二苯并[a,h]蒽1.28μg/kg,7,12-二甲基苯并[a]蒽0.48μg/kg,鸭肉中均未检出;烤鸭中3种PAHs的总含量为0.16μg/kg,普通消费人群单餐摄入3种PAHs的总量为0.02~0.03μg。气体射流冲击烤鸭技术能有效减少PAHs的产生,低于200℃下烤制的烤鸭安全性相对高于传统烤鸭。

译名：

Air-impingement instrument for Peking-duck roasting and its safety assessment

作者：

YANG Wen-xia1,2,ZHANG Shi-xiang3,GAO Zhen-jiang1,4*,LIAO Qian2,DU Rong5 (1.College of Engineering,China Agricultural University,Beijing 100083,China;2.College of Food Engineering,Shihezi University,Shihezi 832003,China;3.College of Food and Nutrition Engineering,China Agricultural University,Beijing 100083,China;4.College of Machinery and Electricity Engineering,Shihezi University,Shihezi 832003,China;5.Hebei Jiaotong Vocational and Technical College,Shijiazhuang 050091,China)

关键词：

roast "Peking-duck";air-impingement;"Peking-duck" roasting oven;polycyclic aromatic hydrocarbons;safety assessment

摘要：

Using air-impingement technology,the equipments of "Peking-duck" roasting and pretreatment roasting were developed to solve the potential products hazard to health in traditional "Peking-duck" roasting process.The optimal roasting processing,the sample pretreatment technology and the detection of PAHs(Polycyclic Aromatic Hydrocarbons) were studied.The technology of High Performance Liquid Chromatography-Fluorescence Detection(HPLC-FD) was used to detect three kinds of PAHs(Benzo [a] pyrene,Dibenz anthracene and 7,12-Dimethylbenz [a] anthracene).The result showed that the optimal quality was gained under the condition that Peking-duck was hung in the air for 8 h at 15℃ and roasted for 45mins at 170-190℃.In the skin of "Peking-duck" which is roasted at 170℃,the content of B [a] P was 0.13 μg/kg,which was under the maximum levels of the Nation(5 μg/kg) and Europe(1 μg/kg),DBA was 1.28 μg/kg,7,12-DMB[a]A was 0.48 μg/kg,those PAHs were non-detected in the meat of "Peking-duck",the total content of three PAHs was 0.16 μg/kg in roasting "Peking-duck".The result of safety assessment shows that the intake of this three PAHs total content was 0.02-0.03 μg at one time,The air-jet impingement technology can decrease the releasing of PAHs,which is more feasible and safe for roasting Peking-duck below 200℃ than traditional roasting "Peking-duck".

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气体射流冲击烤鸭加工装备技术及食用安全性评估

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