发酵香肠中生物胺含量影响因素的研究进展  

Review on Influencing Factors of Biogenic Amines Content in Fermented Sausages

作　　者：通力嘎[1] 靳志敏[1] 段艳[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《肉类研究》2012年第4期36-39,共4页Meat Research

基　　金："十二五"国家科技支撑计划项目(2012BAD13B02)

摘　　要：介绍生物胺的种类、危害及在发酵香肠中存在的可能,重点分析了原料肉、发酵剂、工艺条件(温度、pH值、香肠直径、辅助配料、贮藏条件)等因子对发酵香肠中生物胺含量的影响,并提出了通过控制原料肉的卫生质量、使用优良的发酵剂、控制蛋白质的水解程度、使用添加剂等措施降低发酵香肠中生物胺含量。The biogenic amines species, toxicity, the presence of these compounds in dry fermented sausages were introduced and the most important factors influencing their accumulation, induding raw materials and starter cultures as well as processing conditions（temperature, pH, diameter of sausages, auxiliary ingredients, storage conditions） were analysed in the study. Moreover, strategies （such as raw materials control development, good starter cultures, proteolytic activity control, additives use） were proposed） to control or reduce the accumulation of biogenic amines.

关 键 词：发酵香肠 生物胺 影响因素 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]