| 肉制品中生物胺产生与控制研究进展 |
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| 引用本文： | 张春江,杨君娜,王芳芳,乔晓玲. 肉制品中生物胺产生与控制研究进展[J]. 中国食物与营养, 2010, 0(7): 17-20 |
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| 作者姓名： | 张春江 杨君娜 王芳芳 乔晓玲 |
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| 作者单位： | 1. 中国肉类食品综合研究中心/国家肉类加工工程技术研究中心,北京,100068
2. 中国农业出版社,北京,100125 |
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| 基金项目： | 农产品加工业国际标准跟踪与公共服务平台建设项目 |
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| 摘 要： | 生物胺是一类小分子量含氮化合物,通常存在于蛋白质或氨基酸含量丰富的肉制品等食物中。肉制品中生物胺含量过高,会导致食物中毒的发生。本文对生物胺的毒性作用、肉制品中生物胺的分布、产生条件与控制、生物胺的检测方法等进行了综述,并提出关于我国传统肉制品中生物胺含量控制研究的建议。
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| 关 键 词： | 生物胺 肉制品 质量控制 进展 |
Advancement in Formation and Control of Biogenic Amine in Meat Products |
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| ZHANG Chun-jiang,YANG Jun-na,WANG Fang-fang,QIAO Xiao-Ling. Advancement in Formation and Control of Biogenic Amine in Meat Products[J]. Food and Nutrition in China, 2010, 0(7): 17-20 |
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| Authors: | ZHANG Chun-jiang YANG Jun-na WANG Fang-fang QIAO Xiao-Ling |
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| Affiliation: | 1 China Meat Research Center,China Meat Processing and Engineering Center,Beijing 100068;2 China Agriculture Press,Beijing 100125) |
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| Abstract: | Biogenic amine was a kind of low molecular weight compounds containing nitric group and commonly presented in foods that contained protein or free amino acids such as meat and its products.High level of biogenic amines in meat and its products could result in food poisoning.So the toxicity,the distribution,generating condition and control and detection methods of biogenic amine in meat and its products were briefly reviewed and some suggestions were given. |
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| Keywords: | Biogenic Amines Meat Products Quality Control Advanccement |
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