摘要
腌腊肉制品作为中国传统肉制品之一,以其独特的风味和耐贮性而受到广大消费者喜爱。介绍腌腊肉制品在加工过程中主要的化学污染物及其危害,对这些化学污染物常用的检测技术和相应特点进行综述,并对化学污染物检测技术未来的发展进行展望,以期为腌腊肉制品的安全生产和监测提供参考。
As one of the traditional meat products in China,cured meat products are deeply loved by consumers because of their unique flavor and storability.The main chemical pollutants and their hazards in the processing of cured meat products were introduced.The common detection techniques and corresponding characteristics of these chemical pollutants were reviewed,and the future development of chemical pollutant detection technology was prospected,to provide reference for the safe production and monitoring of cured bacon products.
作者
吴俊铨
周婵媛
赵晓娟
曾晓房
WU Junquan;ZHOU Chanyuan;ZHAO Xiaojuan;ZENG Xiaofang(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225)
出处
《食品工业》
CAS
北大核心
2020年第1期255-260,共6页
The Food Industry
基金
广东省科技计划项目(2016A040403116)
广州市科技计划项目(201604020021).
关键词
腌腊肉制品
化学污染物
危害
检测技术
cured meat products
chemical pollutant
harm
detection technology
