青鱼产品及其加工过程中的有害物质综述

摘 要：本文阐述了我国各地具有地方特色的多种青鱼加工产品的特点及其加工方法，分析了青鱼加工过程中产生生物胺、甲醛、N-亚硝铵等有害物质的来源、产生的机理，总结了减少这些危害因素的措施和方法的进展。

关键词：青鱼产品；加工方法；有害物质；综述

Overview of Harmful Substances in Black Carp Products and Their Processing

FU Xiaolu1， ZOU Ligen2， XIA Ronghuan3

（1.Yuyao Food Inspection and Testing Center， Yuyao 315400， China; 2.Hangzhou Academy of Agricultural Sciences， Hangzhou 310021， China; 3.Dasheng Farm in Yuyao， Yuyao 315400， China）

Abstract： This article introduces the characteristics and processing methods of various processed black carp products with local characteristics in various regions of China. This article analyzed the sources， mechanisms of harmful substances such as biogenic amines， formaldehyde， and N-nitrosamines produced during the processing of black carp products. Finally， it summarizes the current progress in measures and methods to reduce these harmful factors.

Keywords： black carp products; processing methods; harmful substances; summarize

青鱼是优良的淡水养殖品种，青鱼因有土腥味、肉质含水量高、个体大等特点导致其鲜销行情不佳[1]，鱼体中组织蛋白酶在接近室温下活性较强，使得其自溶作用速度快，肉质变差且易腐[2]，鱼肉在冷冻过程中容易变性失味[3-4]，因此青鱼一般加工成产品销售。（剩余4145字）