发酵肉制品中生物胺种类及其影响因素分析研究

The Analysis and Study of the Types and Influence Factors of Biogenic Amines in Fermented Meat Products

生物胺存在于各类发酵肉制品中,由于其潜在的毒性引起各界人士广泛的关注和重视。适量的生物胺对人体产生有益生理作用,如果过量则会产生一定毒害作用,甚至会导致死亡。对发酵肉制品中生物胺种类及其特点、性质、产生条件以及影响生物胺产生的因素进行了阐述。通过分析研究生物胺产生条件和影响因素,为今后发酵肉制品生产过程中生物胺产生条件的控制提供一定的理论基础,以期生产出食用安全的发酵肉制品。

Biogenic amines are found in various kinds of fermented meat products, due to its potential toxicity has caused widespread concern and attention from all walks of life. The appropriate biogenic amines can produce beneficial physiological effects on the human body, if excessive will have certain toxicity, and even lead to die. The types, characteristics, nature, conditions and the influencing factors were mainly stated for the occurrence of biogenic amines in fermented meat products. Through the research and analysis of the conditions and influencing factors of biogenic amines, mainly contribute to provide theoretical basis for future control of biogenic amines in fermented meat products, and to produce edible safety of fermented meat products.