肉制品中生物胺的形成、检测和控制研究进展  

Recent Progress in the Formation,Detection and 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)

机构地区：[1]北京市保健品化妆品技术审评中心,北京100053

出　　处：《肉类研究》2020年第11期89-97,共9页Meat Research

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.

关 键 词：肉制品 生物胺 形成 控制 检测 

分 类 号：TS201.2[轻工技术与工程—食品科学]