肉制品中生物胺形成与控制研究进展  

Progress in Research on Formation and Control of Biogenic Amines in Meat Products

作　　者：车明秀 王琳 董新玲 泮秋立 刘睿 孙嵛林 胡明燕 CHE Mingxiu;WANG Lin;DONG Xinling;PAN Qiuli;LIU Rui;SUN Yulin;HU Mingyan(State Key Laboratory of Market Supervision(Supervision Technology of Meat and Meat Products),Shandong Institute for Food and Drug Control,Jinan 250102,China;Shaanxi Testing Institute of Product Quality Supervision,Xi’an 710048,China)

机构地区：[1]山东省食品药品检验研究院,国家市场监管重点实验室(肉及肉制品监管技术),山东济南250102 [2]陕西省产品质量监督检验研究院,陕西西安710048

出　　处：《肉类研究》2022年第8期66-70,共5页Meat Research

摘　　要：生物胺是一类含氮的脂肪族胺、芳香族胺或杂环类低分子有机化合物,主要通过微生物分泌的氨基酸脱羧酶作用于氨基酸产生。肉制品中生物胺降低产品质量、缩短货架期,同时,过量的生物胺对人体健康存在潜在威胁。本文综述原料肉、工艺条件、微生物等主要影响肉制品生物胺形成的因素,归纳肉制品中生物胺的相关控制措施,提出采用多种技术相结合、优势互补的方式,有助于形成肉制品中整个产业链的防控体系,切实解决肉制品行业的质量安全问题。Biogenic amines are a class of nitrogen-containing aliphatic amines,aromatic amines or heterocyclic lowmolecular-mass organic compounds,which are mainly produced by the action of amino acid decarboxylase secreted by microorganisms on amino acids.Biogenic amines in meat products reduce product quality and shorten shelf life.Furthermore,excess biogenic amines pose potential threats to human health.This research review systematically summarizes the main factors affecting the formation of biogenic amines in meat products such as raw meat,processing conditions,and microorganisms,and outlines the measures taken to control biogenic amines in meat products.In this review,we propose that a combination of multiple technologies,with their complementary advantages,will be helpful to form a prevention and control system for biogenic amines in the entire industrial chain of meat products,and effectively solve the quality and safety problems of the meat products industry.

关 键 词：肉制品 生物胺 影响因素 控制方法 质量安全 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]