摘要
综述干发酵香肠中生物胺产生的条件,国外干发酵香肠中常见生物胺的种类及含量,与生物胺积累有关的微生物以及影响生物胺产生的理化因素,并提出了控制干发酵香肠中生物胺积累的措施。
The aim is to give an overview on the biogenic amines in dry fermented sausages, including the requirements for the accumulation of biogenic amines, the content of biogenic amines, chemico-physical factors influence the production of biogenic amines and microorganisms related to accumulation of biogenic amines in dry fermented sausages. The methods to control or reduce the accumulation of biogenic amines during ripening and storage of sausages are also discussed.
出处
《食品科技》
CAS
北大核心
2005年第1期32-35,共4页
Food Science and Technology
关键词
干发酵香肠
生物胺
理化因素
dry fermented sausages
biogenic amines
chemicophysical factors
