摘要
生物胺是广泛存在于食品中的具有生物活性的低分子量含氮有机化合物的总称,主要由氨基酸脱羧酶作用于氨基酸产生。咸鱼作为传统的腌制水产品,味道鲜美,富含大量游离氨基酸,是产胺微生物生长繁殖及生物胺形成与积累的良好载体,过量摄入则对人体健康构成潜在风险。本文结合近年来国内外相关研究报道,介绍了咸鱼制品中生物胺种类、作用和产生机理,分析了影响生物胺合成的因素,归纳了咸鱼制品加工中生物胺的控制方法,并对调控咸鱼制品中生物胺合成的研究方向和热点进行展望。
Biogenic amine is a general term of bioactive low molecular weight nitrogen-containing organic compounds,which is mainly produced by amino acid decarboxylase.As a traditional preserved aquatic product,salted fish is delicious and rich in a large number of free amino acids,however,it is a good carrier for the growth and reproduction of amine-producing microorganisms,resulting in the formation and accumulation of biological amines.Excessive intake of biological amines has a potential risk to human health.According to the worldwide research reports published in recent years,this review elaborates the species,functions and production mechanism of biological amines in salted fish,the factors which have influence on the formation of the biogenic amine are analyzed,the methods for controlling biological amines in the processing of salted fish products are summarized.Finally,study tendency and future hot issues on controlling biological amines in salted fish are prospected.
作者
吴曼铃
时瑞
胡锦鹏
程文健
WU Man-ling;SHI Rui;HU Jin-peng;CHENG Wen-jian(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《食品工业科技》
CAS
北大核心
2020年第19期374-379,共6页
Science and Technology of Food Industry
基金
福州市“十三五”海洋经济创新发展示范城市项目(FZHJ17)
福建农林大学科技创新专项基金项目(CXZX2017017)
福建农林大学科技创新专项基金项目(CXZX2018066)。
关键词
咸鱼
生物胺
形成
控制
salted fish
biogenic amines
formation
control
