摘要
湘菜酸辣香浓、熏腊味厚、质嫩色亮,深受消费者喜爱。依托全国庞大的湘菜消费市场,预制湘菜的需求量出现持续攀升,并呈井喷式发展趋势,但湘菜和预制湘菜的食材来源广、品种多样、烹饪技法繁多,在生产、储运、销售过程中势必存在潜在安全风险。为此,通过分析总结,综述了预制湘菜在加工、储运过程中微生物、亚硝酸盐、多环芳烃、杂环芳香胺、丙烯酰胺、重金属6种主要潜在危害物的来源、危害及减控技术的研究进展,以期为预制湘菜产业的生产安全及相关风险的防范提供参考。
Hunan cuisine is popular among consumers because of its strong sour,spicy flavor,smoked taste,tender quality and bright color.Relying on the huge consumer market of Hunan cuisine in China,the demand for Hunan-flavored prepared dishes continues rises and shows a blowout development trend.However,the materials of Hunan cuisine and the prefabricated one come from a wide range of sources,various varieties and cooking techniques,and potential safety risks inevitably exist in the process of production,storage,transportation and sals.Therefore,in this review,through analysis and summary,the sources,hazards and mitigation technology of six major potential hazards of Hunan-flavored prepared dishes,including microorganisms,nitrite,polycyclic aromatic hydrocarbons,heterocyclic aromatic amines,acrylamide and heavy metals,were discussed in the process of processing,storage and transportation,in order to provide reference for production safety and related risk prevention in the Hunan-flavored prepared dishes industry.
作者
任惠敏
张博
邓娜
刘冬敏
方芳
李慧
李昌珠
肖志红
刘妙
王建辉
REN Huimin;ZHANG Bo;DENG Na;LIU Dongmin;FANG Fang;LI Hui;LI Changzhu;XIAO Zhihong;LIU Miao;WANG Jianhui(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114,China;State Key Laboratory for Utilization of Woody Oil Resources,Hunan Academy of Forestry,Changsha 410018,China;Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering,Liuyang 410023,China)
出处
《长沙理工大学学报（自然科学版）》
CAS
2022年第4期118-130,共13页
Journal of Changsha University of Science and Technology:Natural Science
基金
湖南省自然科学基金杰出青年科学基金资助项目(2021JJ10007)
湖南省科技重点研发项目(2021NK2015、2019SK2121)
湖南省科技人才托举工程中青年学者培养计划项目(2019TJ-Q01)
长沙市科技创新创业领军人才项目(kh1902130)
湖南佳元禄味型创新创业团队项目(2019-22)。
关键词
预制湘菜
潜在危害物
减控技术
Hunan-flavored prepared dish
potential hazard
reduction control technology
作者简介
通信作者:王建辉(1980—)(ORCID:0000-0002-4748-8299),男,教授,主要从事水生资源食品加工与预制湘菜方面的研究。E-mail:wangjh0909@csust.edu.cn。
