肉类研究2013，Vol.27Issue(5)：40-44,5.
传统熏鱼中反式脂肪酸的形成机理及控制措施
Formation Mechanism and Countermeasures of Trans Fatty Acids in Traditional Smoked Fish
王园 1惠腾 1赵亚楠 1刘彪 1张露 1石金明 1芮露明 1郭秀云1
作者信息
- 1. 南京农业大学食品科技学院,江苏南京 210095
- 折叠
摘要
Abstract
Frying is commonly used for the production of smoked fish.However it partially contributes to the formation of trans fatty acids in traditional smoked fish.This paper describes health hazards of trans fatty acids and explore the effect of the frying process on the formation of trans fatty acids as well as countermeasures.At last,a green manufacture technology for non-fried smoked fish is presented as a promising alternative to the traditional frying process for industrial and safe production of smoked fish.关键词
熏鱼/油炸/反式脂肪酸/绿色制造技术Key words
fried fish/frying/trans fatty acids/green manufacturing technology分类
轻工纺织引用本文复制引用
王园,惠腾,赵亚楠,刘彪,张露,石金明,芮露明,郭秀云..传统熏鱼中反式脂肪酸的形成机理及控制措施[J].肉类研究,2013,27(5):40-44,5.
