我国传统发酵肉制品中生物胺的研究进展  

Research progress of biogenic amines in Chinese traditional fermented meat products

作　　者：冉春霞[1,2] 陈光静[3] 

机构地区：[1]重庆三峡医药高等专科学校,医学技术系,重庆万州404020 [2]重庆市抗肿瘤天然药物工程技术研究中心,重庆万州404020 [3]西南大学食品科学学院,重庆北碚400715

出　　处：《食品与发酵工业》2017年第3期285-294,共10页Food and Fermentation Industries

基　　金：重庆市教委科学技术研究项目(KJ1502608)

摘　　要：我国传统发酵肉制品是指在自然条件下,利用微生物的发酵作用,使原料肉中发生一系列生物化学和物理化学变化,从而形成具有特殊风味、色泽、质地和较长保存期的肉制品,深受消费者喜爱。生物胺是一类具有生物活性的含氮低分子量有机化合物的总称,由微生物的氨基酸脱羧作用或醛、酮类物质的氨基化和转胺作用产生,大量摄入可能引起机体不良反应。生物胺主要存在于蛋白质含量较高的发酵食品中,因此发酵肉制品中也可能存在高浓度的生物胺。该文综述了我国传统发酵肉制品中生物胺的形成和积累条件、生物胺形成和积累的影响因素及控制措施、生物胺的限量标准等,以期为确保我国传统发酵肉制品中生物胺的安全性提供参考。The traditional fermented meat in china is well received by consumers. It＇s a type of meat product with special flavor,color,texture and longer shelf life,which fermented under natural conditions. A series of biochemical and physicochemical changes occur in raw meat through the role of microorganisms. Biogenic amine is a kind of organic compounds with biological activity,which containing nitrogen and low molecular weight. It＇s produced by microbial decarboxylation of amino acid or amination reaction of aldehyde and ketone compounds. An excessive intake will induce adverse reactions. Biogenic amines are mainly found in fermented foods with high protein content. Therefore,high concentrations of biogenic amines may also be found in fermented meat products. This review summaries the limited standard of biogenic amines in Chinese traditional fermented meat products,biogenic amines formation and accumulation conditions and influencing factors,thus provide reference for reducing the content of biogenic amines in traditional fermented meat products.

关 键 词：我国传统发酵肉制品 生物胺 研究进展 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]