Abstract：Biogenic amines are low-molecular-mass organic compounds with biological activity commonly present in meat products, which are rich in protein or amino acids. Excessive biogenic amines in meat products may lead to food poisoning incidents. In this paper, the formation mechanism, detection technologies and control strategies for biogenic amines in meat products are described, and recent progress in the risk assessment of biogenic amines in meat products is briefly summarized, in order to provide a theoretical basis and guidance for the efficient analysis and effective control of biogenic amines in meat products.
戴 莹，宋海勇，吴 曦，于春媛. 肉制品中生物胺的形成、检测和控制研究进展[J]. 肉类研究, 2020, 34(11): 89-97.
DAI Ying, SONG Haiyong, WU Xi, YU Chunyuan. Recent Progress in the Formation, Detection and Control of Biogenic Amines in Meat Products. Meat Research, 2020, 34(11): 89-97.
2020, Vol. 34 
