摘要
随着消费结构升级,消费者对肉制品营养与食用安全性的要求日渐提高,肉品工业发展模式也将从量的扩张向质的提升转变。肉制品加工和储藏过程中产生的潜在致癌物杂环胺类物质是研究者的关注热点之一。本文就肉制品中潜在致癌物杂环胺为论述对象,从其结构分类、危害、检测、形成机理以及控制方面综述其当前的研究进展,并对其以后的研究做出展望。
With the upgrading of consumption structure and increasing demand for nutrition and safety of meat products,the meat industry has been put more emphasis on improving quality of meat products rather than expanding quantity blindly. Therefore,the meat researcher increasingly focused on heterocyclic amine in meat products which was proved as potential carcinogens and formed easily during processing and storage. This review summarized current research on the classification,detection,formation,and inhibition of heterocyclic amines in meat products,and prospected its research promise.
出处
《食品研究与开发》
CAS
北大核心
2017年第15期199-205,共7页
Food Research and Development
基金
十三五国家重点研发计划(2016YFD0401504)
关键词
肉制品
杂环胺
研究进展
meat products
heterocyclic aromatic amines
research progress
