摘要
生物胺是肉制品等富含蛋白质或氨基酸的食物中常见的一类具有生物活性的低分子质量有机化合物,肉制品中生物胺的含量过高可能导致食物中毒事件的发生。本文对近年来国内外肉制品中生物胺的形成机理、检测技术、控制策略的研究进展进行较为系统地阐述,并简要介绍肉制品中生物胺的风险评估研究情况,以期为肉制品中生物胺的高效分析和有效控制提供理论依据和指导。
Biogenic amines are low-molecular-mass organic compounds with biological activity commonly present in meat products,which are rich in protein or amino acids.Excessive biogenic amines in meat products may lead to food poisoning incidents.In this paper,the formation mechanism,detection technologies and control strategies for biogenic amines in meat products are described,and recent progress in the risk assessment of biogenic amines in meat products is briefly summarized,in order to provide a theoretical basis and guidance for the efficient analysis and effective control of biogenic amines in meat products.
作者
戴莹
宋海勇
吴曦
于春媛
DAI Ying;SONG Haiyong;WU Xi;YU Chunyuan(Beijing Municipal Center for Health Food and Cosmetic Evaluation,Beijing 100053,China)
出处
《肉类研究》
北大核心
2020年第11期89-97,共9页
Meat Research
关键词
肉制品
生物胺
形成
控制
检测
meat products
biogenic amines
formation
control
detection
作者简介
第一作者:戴莹(1984-)(ORCID:0000-0002-5678-6909),女,助理研究员,博士,研究方向为食品安全。E-mail:yingdai100@163.com;通信作者:于春媛(1975-)(ORCID:0000-0003-4740-1293),女,博士,研究方向为食品安全。E-mail:chunyuanyu@sohu.com。
