Research and Application of Smoke Flavorings in Aquatic Products Processing

被引：0

作者：

Song, Guanliang ^{[1
]}

Cheng, Shaofeng ^{[1
]}

Zhao, Qiancheng ^{[1
]}

Li, Meng ^{[1
]}

Liu, Shengcong ^{[2
]}

Ma, Yongsheng ^{[1
]}

机构：

[1] College of Food Science and Engineering, Dalian Ocean University, Dalian,116023, China

[2] Dalian Tianzheng Industrial Co., Ltd., Dalian,116011, China

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 22期

关键词：

The traditional smoking process is a common method of processing aquatic products; but the issue of residual polycyclic aromatic hydrocarbons (PAHs) is difficult to solve. Smoke flavorings; also known as liquid smoke; are prepared by separating and purifying the products of biomass pyrolysis reactions. The liquid smoking process using smoke flavorings not only gives the same smoked flavor and color to aquatic products; but also effectively reduces the residue of PAHs in smoked products. Besides; it has the advantages of a short process cycle and environmental friendliness; which is an ideal alternative to the traditional smoking process. This paper reviews the preparation process of smoke flavorings and analyzes their main chemical components and functional activities. Carbonyl compounds; organic acids and phenolic compounds constitute the main components of smoke flavorings; which give them functional activities such as flavor; color; antibacterial and antioxidant. The current status of the application of smoke flavorings in aquatic products processing is summarized; and their effects on the organoleptic properties and storage quality of aquatic products are introduced. The safety and use management of smoke flavorings are also discussed; with a view to providing references for the application of smoke flavorings in aquatic products processing. © The Author(s) 2024;

D O I：

10.13386/j.issn1002-0306.2024010281

中图分类号：

学科分类号：

摘要：

引用

页码：390 / 396

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