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
收藏
页码：390 / 396
相关论文
共 50 条
  • [41] Research Progress of Fish Drug Residues Detection in Aquatic Products
    Huang Y.
    Xie Y.
    Wang F.
    Wang L.
    Science and Technology of Food Industry, 2023, 44 (05) : 437 - 450
  • [42] Application of super-cooled storage of aquatic products: A review
    Liu, Xin-Yu
    Zhang, Xue-Lai
    Wang, Guan-Bang
    Mo, Fan-Yang
    Zhang, Xin-Rong
    INTERNATIONAL JOURNAL OF REFRIGERATION, 2023, 154 : 66 - 72
  • [43] Application of sous vide cooking to aquatic food products: a review
    Cui, Zhenkun
    Zhang, Ni
    Lou, Wenjuan
    Manoli, Tatiana
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [44] Application of Cryoprotectants in the Frozen Storage of Meat and Aquatic Products: A Review
    Li M.
    Li H.
    Li S.
    Yu S.
    He Z.
    Shipin Kexue/Food Science, 2021, 42 (01): : 294 - 301
  • [45] New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review
    Zhao, Yonggan
    Zhang, Min
    Law, Chung Lim
    Yang, Chaohui
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2024, 144
  • [46] Questions and Answers on Smoke Flavorings The Federal Institute for Risk Assessment to the Alternative of a traditional Process
    不详
    FLEISCHWIRTSCHAFT, 2017, 97 (05): : 62 - 63
  • [47] MATCHING PRODUCTS AND MARKETS - TO SMOKE OR NOT TO SMOKE
    MORRISON, P
    SUTTON, B
    TOURISM MANAGEMENT, 1994, 15 (06) : 407 - 410
  • [48] Application of nanofluids for thermal processing of food products
    Salari, Saeed
    Jafari, Seid Mahdi
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2020, 97 : 100 - 113
  • [49] Application of the electronic nose to the identification of different milk flavorings
    Wang, Bei
    Xu, Shiying
    Sun, Da-Wen
    FOOD RESEARCH INTERNATIONAL, 2010, 43 (01) : 255 - 262
  • [50] Composition and Structure of Bacterial Communities in Waste Water of Aquatic Products Processing Factories
    Wang Zhonghua
    Yang Jianqiang
    Zhou Jun
    Zhang Chundan
    Su Xiurong
    Li Taiwu
    RESEARCH JOURNAL OF BIOTECHNOLOGY, 2014, 9 (02): : 65 - 70
12345