共查询到19条相似文献,搜索用时 125 毫秒
1.
2.
生物胺是一类低分子量含氮有机化合物,主要是由氨基酸进行脱羧反应而产生,广泛存在于各类食品中,尤其是蛋白质含量较高的水产品中。适量的生物胺对于维持人体正常的生理功能是必要的,但是过量的生物胺摄入体内会导致食物中毒、过敏等一系列毒副作用,对人体健康造成极大危害。目前,食品中生物胺含量也是食品品质是否优良的重要指标。因此,对水产品中生物胺含量的测定受到越来越多的重视。近些年来对于生物胺的化学、毒理学以及分析检测技术的研究日趋增加。本文将介绍目前水产品中常见生物胺含量测定的色谱、光谱检测方法以及生物化学检测方法的研究进展,以期为水产品的质量安全提供理论保证。同时对水产品中生物胺检测技术的发展和趋势进行展望。 相似文献
3.
4.
5.
6.
7.
8.
生物胺是在发酵食品及富含氨基酸、蛋白质等强化食品中广泛存在的一类低分子量且具有生物活性的含氮有机化合物, 尤其是在发酵食品中, 生物胺主要是产胺菌作用于发酵食品, 由游离氨基酸发生脱羧反应生成。生物胺的产生会降低食品品质、缩短货架期等问题, 摄入过量生物胺会对消费者的身体健康造成威胁。因此, 建立安全高效的生物胺控制技术, 对于进一步提高发酵食品的质量和安全性具有重要的现实意义。本文在简单介绍生物胺及发酵食品中生物胺形成途径的基础上, 重点综述发酵食品在加工和贮藏过程中通过控制原料、改良发酵菌株、人工调控等策略实现生物胺有效控制的研究进展, 为发酵食品加工和贮藏过程中生物胺的控制提供解决方案和参考。 相似文献
9.
目的 研究了百香果、柠檬对贵州红酸汤发酵品质的影响。方法 选择不同浓度的百香果与柠檬作为添加物,对发酵过程中酸汤中维生素C(Vc)、还原糖、pH、可滴定酸、氨基酸以及生物胺含量进行测量。结果 百香果和柠檬能提升酸汤中Vc和可滴定酸含量,降低样品的pH值、还原糖以及生物胺含量,在添加浓度6%-8%左右时,天门冬氨酸、谷氨酸以及脯氨酸的含量明显增加,对氨基酸总体含量存在一定影响。结论 百香果和柠檬能有效改善红酸汤品质与营养,影响酸汤中Vc、还原糖、pH、可滴定酸、氨基酸含量,降低有害的生物胺的量,二者对酸汤发酵影响存在差异,在实际发酵过程中需要根据需求选择合适的添加物与添加剂量。 相似文献
10.
发酵香肠中会存在一定量的生物胺,但由于生物胺具有一定毒性,所以当香肠中生物胺含量过量的同时,不仅会降低发酵香肠的品质,还会对香肠使用者造成各种程度的不良影响。而生物胺的积累往往是和微生物活动离不开的,导致生物胺大量积累的主要因素是具有氨基酸脱羧酶或许的微生物的生存活动。本文对发酵香肠中生物胺产生及累计过程进行了详细分析,并重点介绍了检测产生生物胺微生物的实验方法,为各位食品行业从业者提供相应的技术参考资料。 相似文献
11.
Foodborne pathogens (FBP) represent an important threat to the consumers' health as they are able to cause different foodborne diseases. In order to eliminate the potential risk of those pathogens, lactic acid bacteria (LAB) have received a great attention in the food biotechnology sector since they play an essential function to prevent bacterial growth and reduce the biogenic amines (BAs) formation. The foodborne illnesses (diarrhea, vomiting, and abdominal pain, etc.) caused by those microbial pathogens is due to various reasons, one of them is related to the decarboxylation of available amino acids that lead to BAs production. The formation of BAs by pathogens in foods can cause the deterioration of their nutritional and sensory qualities. BAs formation can also have toxicological impacts and lead to different types of intoxications. The growth of FBP and their BAs production should be monitored and prevented to avoid such problems. LAB is capable of improving food safety by preventing foods spoilage and extending their shelf-life. LAB are utilized by the food industries to produce fermented products with their antibacterial effects as bio-preservative agents to extent their storage period and preserve their nutritive and gustative characteristics. Besides their contribution to the flavor for fermented foods, LAB secretes various antimicrobial substances including organic acids, hydrogen peroxide, and bacteriocins. Consequently, in this paper, the impact of LAB on the growth of FBP and their BAs formation in food has been reviewed extensively. 相似文献
12.
Dara Doeun Munkhtugs Davaatseren Myung-Sub Chung 《Food science and biotechnology》2017,26(6):1463-1474
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods. 相似文献
13.
Lingling Zhao Suzhen Qi Xinwen Liang Jihao Shan Wei Cao Liming Wu Xiaofeng Xue 《International Journal of Food Science & Technology》2018,53(1):166-173
The natural decomposition of proteins yields peptides and amino acids, which are susceptible to further decay, resulting in formation of biogenic amines (BAs) in proteinaceous foods such as bee pollen (BP). However, excessive consumption of BAs will bring side effects, so it is vital to study the presence of BAs in BP. In this study, a sensitive and reliable ultra ‐ high‐performance liquid chromatography–tandem mass spectrometric method was used for the determination of 12 BAs in BP. Large variations in the distribution and levels of BAs were observed with its total concentrations ranging from 6837.4 to 25444.2 μg kg?1. In addition, the changes in the levels of BAs during storage and fermentation were preliminarily investigated. The results showed that fermentation significantly altered the quantities of BAs in rape BP, while changes during storage were modest. The results of this study could be applied for quality evaluation and risk assessment of BP in near future. 相似文献
14.
Noreddine Benkerroum 《Comprehensive Reviews in Food Science and Food Safety》2016,15(4):801-826
Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms (bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually decarboxylation reactions. BA‐producing microorganisms are not necessarily pathogenic, such as lactic acid bacteria, which are, on the contrary, among the most beneficial microbiota to human beings and some of which even have probiotic properties. However, the incidence of BAs in dairy products and their possible implication in serious dairy‐borne intoxications has long been overlooked. Consequently, the implementation of control measures to limit such an incidence has not been considered among the priorities of the food safety authorities. Nonetheless, there is a growing concern with regard to the presence of BAs in dairy products, because their toxicological status as toxins that may have serious acute and/or chronic adverse health effects is becoming increasingly evident and well‐documented. The main BAs associated with dairy products are reviewed herein from the perspective of their incidence in these food products, and to draw the attention of readers to the shortage in data to perform pertinent risk assessment, which is considered to be a key action to provide efficient control means and to help decision makers issue appropriate legislative and regulatory measures. 相似文献
15.
A review of the liquid chromatographic methods for the determination of biogenic amines in foods 总被引:3,自引:0,他引:3
Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present. 相似文献
16.
Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products 总被引:1,自引:0,他引:1
Pilar Calo-Mata Samuel Arlindo Karola Boehme Trinidad de Miguel Ananias Pascoal Jorge Barros-Velazquez 《Food and Bioprocess Technology》2008,1(1):43-63
This review emphasizes the importance of novel biopreservation strategies and their application to ensure seafood quality
and safety especially within the context of increasing demand for minimally processed aquatic food products. The paper addresses
the major hazards linked to spoilage and pathogenic bacteria found in fresh and processed aquatic foods, mainly ready-to-eat
seafood subjected to short-term storage, and the biological strategies that can be used to minimize their growth. This is
followed by an overview of current knowledge about the inhibiting bacteriocin-producing lactic acid bacteria isolated from
aquatic food products or that is being evaluated for ensuring safety on seafood and seafood products as well as the characteristics
of their bacteriocins. The different strategies for the biopreservation of aquatic food products, such as protective cultures
or spray drying, and their current and future applications for the preservation of seafood products are also explored. Finally,
novel antimicrobial active and intelligent packaging strategies based on antimicrobials film allowing controlled release of
bacteriocins to refrigerated aquatic food products are also discussed. 相似文献
17.
Recovery of Amino Acids from Seafood Processing Wastewater with a Dual Chitosan-Based Ligand-Exchange System 总被引:1,自引:0,他引:1
Crawfish chitosan, prepared from crawfish shell chitin, was demonstrated to be an effective ligand-exchange column material for recovery of amino acids from seafood processing wastewater. In comparison with commercial chitosan, crawfish chitosan, loaded with copper or amino copper, showed higher recovery rates of amino acids. Recovery from amino copper-crawfish chitosan columns was pH dependent, with reduction at higher pH values. Eluatc was completely free of copper ions when treated with a second crawfish chitosan column. The amino acids recovered by this treatment have potential application as seafood flavors in terms of their sensory attributes. 相似文献
18.
Piotr Kulawik Brijesh Kumar Tiwari 《Critical reviews in food science and nutrition》2019,59(19):3199-3210
AbstractNon-thermal plasma (NTP) is one of the most promising minimal processing methods for the food industry. However up until recently there are limited studies which would report the application and effect of NTP on processed seafood. The objective of this review is to highlight the recent findings and advancements in the application of NTP within the fish and other seafood industry, including direct application of fresh and dried fish and seafood with as well as indirect application of plasma activated water and seafood industry wastewater purification. The article also summarizes the effect of plasma treatment on microbiological quality, physicochemical and sensory properties and oxidation rate of treated fish and seafood. NTP has high potential to be used within various fields of seafood industry. It is especially effective in treatment of dried seafood products, but the use of plasma activated water during various processing steps such as seafood washing could be also beneficial. Moreover NTP could also be used as a cost effective and environmentally friendly method for seafood wastewater purification. 相似文献
19.
海产鲜味物质及海产品特征滋味的研究进展 总被引:4,自引:0,他引:4
素有"海鲜"之称的海产品,以其味道鲜美而备受人们的喜爱。迄今为止,人类所发现的氨基酸、核苷酸、有机酸三类鲜味物质在海产品中都广泛存在,这是海产品鲜味形成的共同物质基础。然而,不同的海产品又呈现出各具特色的特征滋味,这主要归因于各鲜味物质的不同比例以及多种呈味物质的存在。总结了主要海产鲜味物质的研究概况,综述了贝、鱼、虾、蟹等典型海产品特征滋味及其构成的研究进展。并在此基础上预测了今后海产鲜味物质的研究与开发趋势。 相似文献