植物源生物活性成分控制肉及肉制品中酪胺含量的研究进展

肉及肉制品中的酪胺是在产酪胺菌（粪肠球菌、屎肠球菌等）作用下、适宜条件（25 ℃、pH＜7）下产生的一种生物胺。食用酪胺浓度超过阈值的肉制品会引发高血压、偏头痛等疾病，危害人类健康，因此，抑制肉和肉制品中酪胺形成和降低其含量的方法已成为新的研究热点。抑制食品中酪胺形成的方法有物理法、化学法和生物法，其中利用植物活性成分具有的抑菌/抗氧化性可有效地控制酪胺形成，从而降低酪胺在肉制品中的积累。本文介绍了肉及肉制品中酪胺的形成途径、植物活性成分的特性（抑菌性和抗氧化性）及其结构，以及植物提取物控制酪胺形成、抑制其积累的效果。重点综述了植物源活性成分抑制肉制品中酪胺形成的机理，为降低肉制品中生物胺含量、提高肉及肉制品安全性、促进植物源生物活性成分在食品中的应用提供技术支持。

Progress on Control of Tyramine Content in Meat and Meat Products by Bioactive Ingredients Derived from Plants

Tyramine in meat and meat products is a biogenic amine produced by some bacteria (Enterococcus faecalis and Enterococcus faecium) under favorable condition (25 ℃, pH < 7). Excessive intake of tyramine in meat products can cause hypertension, migraine and other diseases and harm human health. Therefore, inhibiting or reducing the formation of tyramine in meat and meat products has become a new research hotspot. The currently available methods of inhibiting the formation of tyramine in meat and meat products include physical, chemical and biological ones. Plant active ingredients can inhibit the formation of tyramine effectively by virtue of their bacteriostatic (antioxidant) properties, thus reducing the accumulation of tyramine in meat products. In this paper, the formation pathway of tyramine in meat and meat products, the antibacterial?and?antioxidant?properties and structures of plant extracts, and their inhibitory effect on the formation and accumulation of tyramine are reviewed, with an emphasis on the underlying mechanism. This review is expected to provide technical support for reducing the content of biogenic amines in meat products, thus improving the safety of meat and meat products, and increasing the application of plant-derived bioactive ingredients in foods.