Position: Home > Articles > Using Smokeless Smoking to Cut Down Content of Carcinagentic 3,4-benzopyrene from Traditional Cured Meat Product
FOOD SCIENCE
2003
(8)
29-33
无烟熏新工艺降低腌腊熏肉制品中3,4-苯并(a)芘残留量的研究
作 者：
马美湖;陈力力
单 位：
湖南农业大学食品科学院
关键词：
腌腊熏肉制品;无烟熏新工艺;苯并(a)芘
摘 要：
腌腊类肉制品在我国生产的历史悠久,据估测,其生产消费量占我国肉制品总量的70%以上。但传统加工方法中,为了使腌腊肉制品呈现出良好的色、香、味,长期以来,一直采用烟熏工艺,致使产品中致癌物质3,4-苯并(a)芘的含量很高。本研究创建无烟熏新工艺,使产品中3,4-苯并(a)芘的传统产品中的9.15μg/kg(瘦肉0.179μg/kg),保持了腌腊熏肉制品应有的色、香味,取得了良好的效果,并已进行工厂化中试生产。
译 名：
Using Smokeless Smoking to Cut Down Content of Carcinagentic 3,4-benzopyrene from Traditional Cured Meat Product
作 者：
Ma Meihu et al
关键词：
curde meat product;smokeless smoking;benzopyrene
摘 要：
Cured meat product has long history in china. Its production and consumption capacity,as estimated,accounted formore than70 per cent of the country's meat production capacity.However,in order to making the product desired color and flavor,smoking process was always adopted in traditional chinese-style meat product manufacture,whice led to a high content ofcarcinagentic 3,4-benzopyrene from traditional product's 9.5μg/kg(lean meat 5.9μg/kg)to 0.164μg/kg (lean meat 0.179μg/kg)and simultaneausly keeping the product disired color and flavor as well.
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