|
|
|
| Challenges and Opportunities for the Traditional Carbonado Processing Industry |
| SHAO Bin;ZHANG Ya-wei;PENG Zeng-qi;JIN Hong-guo;YAO Yao;WAN Ke-hui |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
|
|
|
|
Abstract Carbonado is a typical representative of the Chinese traditional poultry products, which has been well received by
consumers. Studies showed that carbonados produced by traditional processing method contain a variety of hazardous compounds
including trans fatty acids, oil oxides, polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Non-fried,
non-salt boil, non-grill, and non-smoked poultry product processing technology can not only effectively inhibit the formation of
harmful compounds in carbonado, but also realize the industrialization of carbonado processing, thus becoming an ideal technology
for carbonado processing. The hazardous compounds in carbonado and their hazards to the human body are summarized.
Main technical innovations of new technologies for carbonado processing are briefly introduced. In addition, a perspective on
their future applications is presented.
|
|
|
|
|
|
|
|
|
|
|
2011, Vol. 25 
