摘要
生物胺是一种低分子量的有机物,主要是通过氨基酸的脱羧作用生成。它广泛存在于发酵香肠、泡菜、干酪、酸奶等发酵食品中。本文综述了目前国内外关于发酵香肠中生物胺的研究情况,主要介绍了生物胺的产生原因、常见的生物胺种类、产生物胺的主要微生物、影响生物胺产生的理化因素以及对发酵香肠中生物胺含量积累的控制措施,旨在为今后对发酵香肠中生物胺的进一步研究提供帮助。
Biogenic amines is compound of low molecular weight. Amines acid decarboxyiation is the most common mode of synthsis of biogenic amines, They are found in fermented food,such as fermented sausages, pickled vegetable, cheese, yogurt and so on. The aim is to give an overview on the biogenic amines in fermented sausages,including the requirements for the accumulation of biogenic amines, the content of biogenic amines,the general microorganisms related to accumulation of biogenic amines in fermented sausages. The methods that control the biogenic amines in fermented sausages are also put forward and in order to offer help to the further research of the biogenic amines in the fermented sausage in the future.
出处
《肉类研究》
2006年第10期34-38,共5页
Meat Research
关键词
发酵香肠
安全性
生物胺
质量控制
Fermented Sausages
Safety
Biogenic Amines
quality Control
