|
|
|
| Formation Mechanism, Detection and Control of Biogenic Amines in Traditional Fermented Meat Products |
| WANG Yong-li;LI Feng;CHEN Xiao;LI Liang-hao;ZHANG Jian-hao |
| 1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University,
Nanjing 210095, China；2. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China |
|
|
|
|
Abstract Biogenic amines which are present in a wide of animals, plants and microorganisms, are essential for many
physiological functions. However, the excessive accumulation of biogenic amines would lead to some potential health risks.
Extensive investigations have been conducted in order to illustrate the formation mechanism of biogenic amines in meat
products in the past decades. This paper summarizes the research progress in the production conditions of biogenic amines
in traditional fermented meat products, microorganism involved in biogenic amines accumulation and biological control
over their formation. These illustrations will contribute to our theoretical understanding of the accumulation mechanism
of biogenic amines in foods, and provide more knowledge for biological control over the formation of biogenic amines in
traditionally Chinese fermented meat products while effectively reducing food safety risks.
|
|
|
|
|
|
|
|
|
|
|
2013, Vol. 27 
