Progress in Research on Formation and Control of Biogenic Amines in Meat Products
CHE Mingxiu, WANG Lin, DONG Xinling, PAN Qiuli, LIU Rui, SUN Yulin, HU Mingyan
1.State Key Laboratory of Market Supervision (Supervision Technology of Meat and Meat Products), Shandong Institute for Food and Drug Control, Jinan 250102, China; 2.Shaanxi Testing Institute of Product Quality Supervision, Xi’an 710048, China
Abstract：Biogenic amines are a class of nitrogen-containing aliphatic amines, aromatic amines or heterocyclic lowmolecular-mass organic compounds, which are mainly produced by the action of amino acid decarboxylase secreted by microorganisms on amino acids. Biogenic amines in meat products reduce product quality and shorten shelf life. Furthermore, excess biogenic amines pose potential threats to human health. This research review systematically summarizes the main factors affecting the formation of biogenic amines in meat products such as raw meat, processing conditions, and microorganisms, and outlines the measures taken to control biogenic amines in meat products. In this review, we propose that a combination of multiple technologies, with their complementary advantages, will be helpful to form a prevention and control system for biogenic amines in the entire industrial chain of meat products, and effectively solve the quality and safety problems of the meat products industry.
车明秀，王 琳，董新玲，泮秋立，刘 睿，孙嵛林，胡明燕. 肉制品中生物胺形成与控制研究进展[J]. 肉类研究, 2022, 36(8): 66-70.
CHE Mingxiu, WANG Lin, DONG Xinling, PAN Qiuli, LIU Rui, SUN Yulin, HU Mingyan. Progress in Research on Formation and Control of Biogenic Amines in Meat Products. Meat Research, 2022, 36(8): 66-70.
2022, Vol. 36 
