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Quality and Safety Issues and Countermeasures for
Frying Oils and Fried Foods
WU Shimin
1, 2
(1
. Department of Food Science and Technology of School of Agriculture and Biology
,
Shanghai Jiao Tong
University
,
Shanghai
200240,
China
; 2
. Joint Sino鄄US Food Safety Research Center
(
Shanghai
)
/
Key Laboratory of Urban Agriculture
(
South
)
of Ministry of Agriculture
,
Shanghai
200240,
China
)
Abstract
: Oil frying is a good method for fried food flavor, process, and popularity. However, it also re鄄
sults in many issues of quality and safety. The main challenges of frying oils are prompt and efficient eval鄄
uation for frying process, determination of frying oil authenticity, and reduction and removal of the harm鄄
ful compounds by frying. The current demands for the safety and quality of Chinese fried foods are to re鄄
duce oil content in fried products, control aluminum level in traditional fried foods, and prevent deterio鄄
ration of fried foods during frying and preservation. Based on the main safety problems and their reasons,
this paper reviewed a number of solutions, including new detection technology, big data technology, sci鄄
ence popularization for teenagers, risk assessment, administration and sharing platform.
Key words
: edible oils; fried foods; adulteration; deterioration; authenticity; aluminum
(
责任编辑
:
李
摇
宁
)
21
食品科学技术学报
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
摇 2015
年
1
月
