发酵肉制品中生物胺的危害及控制  

Harm and Control on Biogenic Amines of Fermented Meat Products

作　　者：于长青[1] 姚笛[1] 满永刚 王长远[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]九三集团天津大豆科技有限公司,天津300040

出　　处：《肉类研究》2010年第1期41-45,共5页Meat Research

基　　金：黑龙江省自然科学基金资助项目(C2007-36);黑龙江省教育厅科学技术研究项目(11531258);黑龙江省大庆市科技计划项目(SGG2007-031)

摘　　要：发酵肉制品中的生物胺是由微生物中的酶对游离氨基酸发生脱羧作用而形成,生物胺种类复杂,并易在人体内积累产生毒性,本文综述了生物胺的特点、毒性、产生物胺微生物的种类及发酵肉制品中生物胺的控制因素(原料肉的控制、优良发酵剂的开发、生产工艺条件的控制等),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。Biogenic amines of fermented meat products mainly arises from free amino acid by microorganisms decarboxylase. Biogenic amines species is complex and easy to produce toxicity in the human body. The article reviewes characteristics and toxicity of biogenic amines, produced biogenic amines microorganism species and controlling factors of biogenic amines in fermented meat products（controlling of raw meat, good fermentation agent development, and controlling of production process conditions）.The aim is to control the content of the biogenic amine in fermented meat products,ensure the fermented meet safety.

关 键 词：低温肉制品 微生物 危害 控制 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]