速冻油炸食品过氧化值超标原因及控制措施分析
Analysis of Causes and Control Measures of Peroxide Value Exceeding Standard of Quick-Frozen Fried Food
吴传兴1
作者信息
- 1. 广东省汕尾市质量计量监督检测所,广东 汕尾 516626
- 折叠
摘要
随着速冻食品市场的快速发展,油炸工艺作为提升食品风味与口感的重要手段,其安全性问题日益受到关注.其中,过氧化值是衡量油脂氧化程度的关键指标,对速冻油炸食品的质量安全影响较大.基于此,本文介绍了过氧化值超标的危害及其主要检测方法,简述了影响过氧化值检测结果的主要因素,分析了导致速冻油炸食品过氧化值超标的主要原因,并针对性提出控制过氧化值的措施,以供参考.
Abstract
With the rapid development of the quick-frozen food market,the safety of frying technology,as an important means to improve the flavor and taste of food,has received increasing attention.Among them,peroxide value is a key indicator to measure the degree of oil oxidation,which has a great impact on the quality and safety of quick-frozen fried foods.Based on this,this article introduces the hazards of excessive peroxide value and its main detection methods,briefly describes the main factors affecting the peroxide value test results,analyzes the main reasons for the excessive peroxide value of quick-frozen fried foods,and puts forward targeted measures to control the peroxide value for reference.
关键词
速冻油炸食品/过氧化值/控制措施Key words
quick-frozen fried food/peroxide value/control measure引用本文复制引用
出版年
2024
NETL
NSTL
万方数据