摘要
生物胺是普遍存在于各种食品中的一类低分子量有机碱性化合物的总称。过量的生物胺不仅会导致食品风味劣变,还会造成神经系统和心脑血管系统等的损伤。由于肉制品中含有丰富的生物胺前体物质——蛋白质和游离氨基酸,较容易导致生物胺含量超标。因此,肉制品中生物胺控制技术成为近年来的研究热点,主要介绍了生物胺的毒性、形成及影响因素,综述了肉制品中生物胺控制技术的研究进展并对其发展前景进行了展望。
Biogenic amines （BAs） are small molecular organic alkaline compounds that exist in food. Excess of biogenic amines in foods will not only cause deterioration in flavours, but also be hazardous to the nervous and cardiovascular systems in human. Due to the abundant biogenic amine precursors, such as protein and flee amino acids, BAs are more easily excessive in meat products. Therefore, the control of BAs has become a hotspot recently. The toxicity and influence factors of BAs were introduced briefly, and the control technique of biogenic amines in meat products was reviewed. Finally, the development of the control technique was prospected.
出处
《食品工业》
北大核心
2015年第8期216-219,共4页
The Food Industry
基金
国家公益性行业(农业)科研专项经费(201303082)
黑龙江省科技计划项目(GC13B212)
国家十二五科技支撑计划(2012BAD28B02)
黑龙江省博士后研究人员落户黑龙江科研启动资助金(课题编号LBH-Q12154)
关键词
肉制品
生物胺
影响因素
控制技术
meat product
biogenic amine
influencing factors
control technique
