Research Progress on the Effects of Smoking on Food Flavor and Safety
Smoking technology is an ancient food processing technology.Its basic principle is to use the smoke released by incomplete combustion of wood to interact with food,increasing the anti-corrosion ability of food and improve the sensory quality of food.With the progress of science and technology,modern smoking methods such as liquid smoke and steam penetration technology are gradually popularized,further improving the safety and flavor of smoked food.This paper reviews the principle,method and application of smoking,including the composition of smoke,the formation of color and flavor of smoked food,the PAHs in smoking and prevention and control,different smoking methods,and the application of smoking in food,focuses on the improvement of sensory properties and safety of food by modem smoking technology,and evaluate the development trend of the smoked food industry from the perspective of bibliometrics.This paper provides the theoretical basis for the optimization of smoking process and its wide application in food.
万方数据
维普
