青魚產(chǎn)品及其加工過程中的有害物質(zhì)綜述

摘 要：本文闡述了我國各地具有地方特色的多種青魚加工產(chǎn)品的特點及其加工方法，分析了青魚加工過程中產(chǎn)生生物胺、甲醛、N-亞硝銨等有害物質(zhì)的來源、產(chǎn)生的機(jī)理，總結(jié)了減少這些危害因素的措施和方法的進(jìn)展。

關(guān)鍵詞：青魚產(chǎn)品；加工方法；有害物質(zhì)；綜述

Overview of Harmful Substances in Black Carp Products and Their Processing

FU Xiaolu1， ZOU Ligen2， XIA Ronghuan3

（1.Yuyao Food Inspection and Testing Center， Yuyao 315400， China; 2.Hangzhou Academy of Agricultural Sciences， Hangzhou 310021， China; 3.Dasheng Farm in Yuyao， Yuyao 315400， China）

Abstract： This article introduces the characteristics and processing methods of various processed black carp products with local characteristics in various regions of China. This article analyzed the sources， mechanisms of harmful substances such as biogenic amines， formaldehyde， and N-nitrosamines produced during the processing of black carp products. Finally， it summarizes the current progress in measures and methods to reduce these harmful factors.

Keywords： black carp products; processing methods; harmful substances; summarize

青魚是優(yōu)良的淡水養(yǎng)殖品種，青魚因有土腥味、肉質(zhì)含水量高、個體大等特點導(dǎo)致其鮮銷行情不佳[1]，魚體中組織蛋白酶在接近室溫下活性較強(qiáng)，使得其自溶作用速度快，肉質(zhì)變差且易腐[2]，魚肉在冷凍過程中容易變性失味[3-4]，因此青魚一般加工成產(chǎn)品銷售。（剩余4145字）