首页|鱼露中有害成分及其检测技术研究进展

鱼露中有害成分及其检测技术研究进展

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鱼露,又称鱼酱油,是一种传统调味品,营养价值高,风味独特,深受消费者喜爱.在鱼露的生产、加工和销售等环节中会产生一些有害成分,如有害微生物、生物胺、氨基甲酸乙酯、亚硝酸盐,甚至还会产生因掺入河豚鱼成分而被积累的河豚毒素,鱼露产品安全问题备受消费者关注.文章从鱼露产品中的有害成分、危害程度及其检测技术等方面进行综述,旨在提高鱼露产品的安全性,为相关技术人员检测鱼露中有害成分的手段提供一定思路.
Research Progress on Harmful Components in Fish Sauce and Their Detection Technology
Fish sauce,also known as fish soy sauce,is a traditional condiment with high nutritional value and unique flavor,which is deeply loved by consumers.During the production,processing and sales of fish sauce products,some harmful ingredients can be generated,such as harmful microorganisms,biogenic amines,ethyl carbamate,nitrite and even tetrodotoxin accumulated due to the incorporation of pufferfish ingredients.The safety issues of fish sauce products are highly concerned by consumers.In this paper,the harmful components in fish sauce products,their degree of harm,and their detection technology are reviewed in order to improve the safety of fish sauce products and provide some ideas for relevant technical personnel to detect harmful components in fish sauce.

fish saucesafetyharmful substancesdetection technology

谭戈、王怡君、宋时艳、易佳雯、陈怡然、梁俭、陈金

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广东海洋大学商学院,广东 阳江 529500

广东海洋大学食品科学与工程学院,广东 阳江 529500

广州市华恭生物科技有限公司,广州 511466

鱼露 安全性 有害物质 检测技术

大学生创新创业训练计划项目2022年阳西县省大专项专题资金项目

S2023105660882201

2024

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子:0.541
ISSN:1000-9973
年,卷(期):2024.49(3)
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