| 发酵肉制品中生物胺的影响因素及控制技术 |
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| 引用本文： | 刘海燕,李应彪,周海珍,贺家亮.发酵肉制品中生物胺的影响因素及控制技术[J].肉类工业,2009(1). |
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| 作者姓名： | 刘海燕 李应彪 周海珍 贺家亮 |
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| 作者单位： | 1. 河子大学食品学院,新疆石河子,832003
2. 河南科技大学食品与生物工程学院,河南洛阳,471003 |
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| 摘 要： | 生物胺是一种低分子量的有机物,主要通过氨基酸的脱羧作用生成.介绍了发酵肉制品中产生生物胺的条件、影响生物胺产生的因素以及提出了发酵肉制品中生物胺含量积累的控制措施,旨在为今后进一步研究发酵肉制品中的生物胺提供一定的理论基础.
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| 关 键 词： | 发酵肉制品 生物胺 影响因素 控制方法 |
Influencing factors and control methods of biogenic amines in fermented meat products |
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| LIU Hai-yan Li Ying-biao ZHOU Hai-zhen etc..Influencing factors and control methods of biogenic amines in fermented meat products[J].Meat Industry,2009(1). |
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| Authors: | LIU Hai-yan Li Ying-biao ZHOU Hai-zhen etc |
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| Abstract: | Biogenic amines is a compound of low molecular weight.The most common formation mode of biogenic amines is Amines acid decarboxyhtion.The articles introduced the requirements of biogenic amines formation conditions,the influencing factors and the control methods in fermented meat products,which also offer theoretical basis for the further research of biogenic amines in the fermented meat products in the future. |
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| Keywords: | fermented meat products biogenic amines influencing factors control methods |
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