摘要
生物胺是一种低分子量的有机物,对活细胞有重要的生理作用。适量的生物胺有助于人体正常的生理功能,过量则会引起不良的生理反应。生物胺在发酵食品中广泛存在,特别是氨基酸丰富的发酵肉制品,其中的生物胺主要由游离氨基酸经氨基酸脱羧酶脱羧形成。发酵肉制品中的生物胺受原料肉、微生物、加工和贮藏条件等多种因素的影响。本文综述了发酵肉制品中生物胺产生的条件及影响生物胺产生的因素。
Biogenic amines, organic compounds of low molecular weight, present in living organisms, are responsible for many essential functions. Excessive consumption of these amines can be of potential health concern. Biogenic amines are widely present in fermented foods; especially fermented meat products are abundant source of amino acids. In fermented meat products, they are mostly produced by decarboxylation of free amino acids （FAAs） mediated by amino acid decarboxylase enzymes. Biogenic amines in fermented meat products are influenced by many factors; such as, raw material,microorganisms,processing and storage conditions and so on. This article is a review of the requirements for biogenic amines formation and factors influencing their formation in the fermented meat products.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第11期133-136,共4页
Food and Fermentation Industries
基金
国家"863"计划(No.2010AA10Z303)
国家自然科学基金(项目批准号:30800863)
博士点基金(200900971/002)
关键词
生物胺
发酵肉制品
形成条件
影响因素
fermented meat products, biogenic amines, formation conditions, influencing factors
