Migration, Transformation and Control of Polycyclic Aromatic Hydrocarbons in Grilled and Smoked Meat Products: A Review
TU Zehui, NIE Wen, WANG Shangying, CAI Kezhou*, JIANG Shaotong, CHEN Conggui
Key Laboratory for Agricultural Products Processing of Anhui Province, College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
Abstract：Polycyclic aromatic hydrocarbons (PAHs), a class of carcinogenic and mutagenic organic compounds, are easily produced in grilled and smoked meat products. Processing, environmental conditions, meat characteristics and other factors affect not only the formation but also the migration and transformation of PAHs during the processing of meat products. This paper focuses on reviewing the current status of research on the transformation and control of PAHs during the processing of meat products in order to provide a new insight into the control of PAHs.
屠泽慧，聂 文，王尚英，蔡克周，姜绍通，陈从贵. 烧烤及烟熏肉制品中多环芳烃的迁移、转化与控制研究进展[J]. 肉类研究, 2017, 31(8): 49-54.
TU Zehui, NIE Wen, WANG Shangying, CAI Kezhou, JIANG Shaotong, CHEN Conggui. Migration, Transformation and Control of Polycyclic Aromatic Hydrocarbons in Grilled and Smoked Meat Products: A Review. Meat Research, 2017, 31(8): 49-54.
2017, Vol. 31 
