摘要
鱼干在制作和贮藏过程中易受到环境中真菌的污染,并产生真菌毒素。真菌毒素性质稳定,可通过食物链和生物富集作用直接或间接的危害人体健康。该研究对鱼干制品中真菌毒素的污染危害、产生原因及物理、化学、生物等防控方法进行系统综述,以期为水产干制品中真菌毒素的防控、保障其质量安全并提高市场竞争力提供理论基础。
Dried fish is easily contaminated by fungi during the preparation and storage and the fungi can produce mycotoxins in the fish.As stable compounds,mycotoxins directly or indirectly threaten the health of the body through the food chain and bioaccumulation.This study reviewed the hazards of mycotoxins in dried fish,the causes,and physical,chemical,and biological control methods,which was expected to lay a theoretical basis for preventing and controlling mycotoxins in dried aquatic products,ensuring their quality and safety,and improving the market competitiveness.
作者
花梅芳
黄家宝
邓旗
孙力军
房志家
邓义佳
蒲月华
HUA Meifang;HUANG Jiabao;DENG Qi;SUN Lijun;FANG Zhijia;DENG Yijia;PU Yuehua(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,Guangdong,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning,China;College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第21期188-193,共6页
Food Research and Development
基金
广东省普通高校特色创新项目(2020KQNCX025)
湛江市科技发展专项资金竞争性分配项目(200915134541577)
2020年省级大学生创新创业训练计划项目(580520061)。
