摘要
组胺是食品中游离组氨酸经组氨酸脱羧酶分解产生的一种胺类物质,也是一些出口水产食品中一项重要的质量检测指标。分析比较了国内外几类易产组胺食品中的产组胺微生物分布情况,并综述了组胺形成和控制方法的研究进展,由此可为食品中组胺的预防及控制提供基础,以确保食品的安全性。
Histamine is a kind of ammonium compounds,which is formed by histidine decarboxylase from free histidine in foods.It is also an important indicator of quality in some aquatic foods for export.A variety of bacteria of easily histamine-producing in different types of foods were compared,as well as the histamine-forming and control methods were also reviewed.It might provide the basis for prevention and control of histamine in foods in order to ensure the food security.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期384-387,共4页
Science and Technology of Food Industry
基金
浙江省公益性技术应用研究项目(2010C33180)
关键词
组胺
产组胺微生物
控制
histamine
histamine-forming bacteria
control
