摘要
烟熏作为一种食品保藏技术应用于肉制品中已经有很长的历史。传统烟熏方法熏制过程复杂,污染环境,熏制的肉制品含有苯并芘等致癌多环芳烃且不美观。烟熏液作为传统烟熏的替代品,使用起来更加方便,对环境无污染,且产品中无3,4-苯并芘等致癌物。本文主要综述国内外对烟熏液及其在肉制品生产中的应用现状,以期为烟熏液的研究及其在未来食品工业中的推广应用提供参考。
Smoking has a long history of being used as a food preservation technique in meat products. The traditional smoking method is complicated and pollutes the environment, and the smoked meat products contain carcinogenic polycyclic aromatic hydrocarbons such as benzopyrene and are not quite attractive in appearance. As an alternative to traditional smoking, liquid smoke is more convenient to use, environmentally friendly, and free of carcinogens such as 3,4-benzopyrene.This paper mainly reviews the current status of the production of liquid smoke and its application in meat products in order to provide a basis for the study of liquid smoke and for popularizing its application in the food industry in the future.
作者
高宁宁
胡萍
朱秋劲
袁再顺
麻颖垚
GAO Ningning;HU Ping;ZHU Qiujin;YUAN Zaishun;MA Yingkun(College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《肉类研究》
北大核心
2019年第1期66-70,共5页
Meat Research
基金
"十三五"国家重点研发计划重点专项(2018YFD0401200)
关键词
烟熏液
风味
酚类化合物
肉制品
liquid smoke
flavor
phenolic compounds
meat products
作者简介
第一作者:高宁宁(1993—)(ORCID:0000-0002-3005-6836),男,硕士研究生,研究方向为食品工程。E-mail:755292664@qq.com;通信作者:胡萍(1970—)(ORCID:0000-0002-6473-4105),女,教授,博士,研究方向为食品营养与安全。E-mail:506981771@qq.com
