摘要
腌制水产品是中国的一种传统加工保藏食品,其风味独特,营养丰富,深受大众青睐。而过量的生物胺的存在不仅会降低腌制水产品的营养价值,还会对人体健康造成不良的影响。本文结合国内外最新研究进展综述了腌制水产品中生物胺的分类及其危害作用、形成机理以及控制方法,并在此基础上提出了腌制水产品中生物胺的研究方向,以期为保障腌制水产品食用的质量与安全提供一定的科学理论基础。
Salted aquatic product is one kind of Chinese traditional preserved food. It is very popular among people due to its unique flavor and rich nutrition. However,the existence of many biogenic amines would not only decrease nutritional value in aquatic food but also have a bad effect on human health. In this paper,based on the latest research,classification of biogenic amines,as well as its hazard,formation mechanism,control method had been discussed. The research direction of biogenic amines in salted aquatic products was also put forward,in order to guarantee for food quality and safety of salted aquatic products provided a certain amount of scientific theory foundation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第14期396-400,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31371800)
中国水产科学研究院基本科研业务费资助(2014C05XK01)
广东省海洋渔业科技推广专项(A201201I04
A201301C01)
关键词
腌制水产品
生物胺
危害
形成
控制
salted aquatic product
biogenic amine
hazard
formation
control
