| 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].山东食品发酵,2008(4). |
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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400715 |
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| 摘 要： | 生物胺是一类含氮碱性有机化合物，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。由于其潜在的毒性和作为食品腐败变质的标志而被广泛研究。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 |
The fermented food and the biogenic amine |
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| HE Jian LI Yan-xia.The fermented food and the biogenic amine[J].Shandong Food Ferment,2008(4). |
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| Authors: | HE Jian LI Yan-xia |
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| Affiliation: | HE Jian LI Yan-xia(College of Food Science , Engineering,Southwest University,Beibei,Chongqing 400715,China) |
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| Abstract: | Biogenic amine is a kind of nitrogen-containing basic organic compounds.Biogenic amine in foods mainly arises from free amino acid decarboxylase by microorganisms.It is often produced from spoiled food or during fermentation.It has been studied extensively because of its possible qulity indicators.the article reviewes the microorganisms,factors determining their formation in the fermented meet..The aim is to control the content of the biogenic amine in fermented meet products,ensure the fermented meet safet... |
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| Keywords: | biogenic amine fermented meet formation factors toxicity |
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