| 干发酵香肠中的生物胺 |
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| 引用本文： | 匡晓东,向敏. 干发酵香肠中的生物胺[J]. 食品科技, 2005, 0(1): 32-35 |
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| 作者姓名： | 匡晓东 向敏 |
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| 作者单位： | 湖南怀化职业技术学院,怀化,418000 |
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| 摘 要： | 综述干发酵香肠中生物胺产生的条件,国外干发酵香肠中常见生物胺的种类及含量,与生物胺积累有关的微生物以及影响生物胺产生的理化因素,并提出了控制干发酵香肠中生物胺积累的措施。
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| 关 键 词： | 干发酵香肠 生物胺 理化因素 |
| 文章编号： | 1005-9989(2005)01-0032-04 |
| 修稿时间： | 2004-07-15 |
The biogenic amines in dry fermented sausages |
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| KUANG Xiao-dong,XIANG Min. The biogenic amines in dry fermented sausages[J]. Food Science and Technology, 2005, 0(1): 32-35 |
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| Authors: | KUANG Xiao-dong XIANG Min |
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| Abstract: | The aim is to give an overview on the biogenic amines in dry fermented sausages, including the requirements for the accumulation of biogenic amines, the content of biogenic amines, chemico-physical factors influence the production of biogenic amines and microorganisms related to accumulation of biogenic amines in dry fermented sausages. The methods to control or reduce the accumulation of biogenic amines during ripening and storage of sausages are also discussed. |
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| Keywords: | dry fermented sausages biogenic amines chemicophysical factors |
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