Safety of Barbecue Food and Its Improvement Measures
DOI:
https://doi.org/10.54097/tqgz7442Keywords:
Barbecue; Resistant starch; Nitroamines.Abstract
Barbecue is popular as a considered delicious food, but its safety is questionable. The researchers found that the process of making barbecues could produce harmful carcinogens, and they advised people to eat barbecues less often. With the improvement of people's living standards, consumers pay more attention to healthy diet, and hope that food delicious and health coexist. It has not met the needs of today's consumers just relying on reducing the number of barbecue times to avoid causing harm to the human body. It has become an urgent problem to be solved how to make people enjoy the delicious barbecue while improving its safety. This paper starts with the influence of the barbecue cooking method on food, and deeply studies the changes of food materials and the possible harmful substances in the process of barbecue. In view of the influencing factors of barbecue safety, some feasible measures to improve barbecue safety are put forward, so as to help consumers and businesses reference.
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