摘要
Chinese cured meats are popular in the world,which are not only meat products but also cultures in China.Fungi can grow on the surface of the traditional cured meats easily during the processing and storage.Some fungi contribute to the specific flavors,color and sensory characteristics of cured meats,while others produce mycotoxins like aflatoxins,ochratoxins,and deoxynivalenol,which will lead to cancer.Although the mycotoxins limits in food have been published by national standard in China,the limits in cured meats are still in blank.Therefore,it is reasonable to identify and reduce the mycotoxins in Chinese cured meats and meat products.This review analyzed the causes of mycotoxins,identification and control methods for Chinese cured meats.
Chinese cured meats are popular in the world,which are not only meat products but also cultures in China. Fungi can grow on the surface of the traditional cured meats easily during the processing and storage. Some fungi contribute to the specific flavors,color and sensory characteristics of cured meats,while others produce mycotoxins like aflatoxins,ochratoxins,and deoxynivalenol,which will lead to cancer. Although the mycotoxins limits in food have been published by national standard in China,the limits in cured meats are still in blank. Therefore,it is reasonable to identify and reduce the mycotoxins in Chinese cured meats and meat products. This review analyzed the causes of mycotoxins,identification and control methods for Chinese cured meats.
基金
Supported by Research Project of Sichuan Science and Technology Department(2019YJ0673)
Meat Processing Key Laboratory of Sichuan Province(19-R-21)。
作者简介
Lili JI(1982-),male,P.R.China,lecturer,devoted to research about food science and engineering,food safety and food microorganisms;Corresponding author:Wei WANG,E-mail:lily_jee@126.com.
