| 发酵肉制品中生物胺研究进展 |
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| 引用本文： | 何健,李艳霞. 发酵肉制品中生物胺研究进展[J]. 肉类工业, 2009, 0(2) |
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| 作者姓名： | 何健 李艳霞 |
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| 作者单位： | 西南大学食品学院,重庆北碚,400715 |
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| 摘 要： | 食品中生物胺主要来源于游离氨基酸被微生物产生的脱羧酶脱羧形成,往往在食品腐烂或发酵过程中产生.本文综述了发酵肉制品中产生物胺微生物种类及影响因素.目的是为了控制发酵肉中生物胺含量,确保发酵肉制品安全.
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| 关 键 词： | 生物胺 发酵肉 形成因素 毒性 |
Study advancement of fermented food and biogenic amine |
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| HE Jian,LI Yan-xia. Study advancement of fermented food and biogenic amine[J]. Meat Industry, 2009, 0(2) |
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| Authors: | HE Jian LI Yan-xia |
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| Abstract: | Biogenic amine in foods mainly arises from free amino acid decarboxylase by microorganisms.It is often produced from spoiled food or during fermentation.The article reviews the microorganisms,factors determining their formation in the fermented meat.The aim is to control the content of the biogenic amine in fermented meat products,ensure the fermented meat safety. |
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| Keywords: | biogenic amine fermented meet formation factors toxicity |
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