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| Review on Influencing Factors of Biogenic Amines Content in Fermented Sausages |
| TONG Li-ga，JIN Zhi-min，DUAN Yan，JIN Ye |
| College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China |
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Abstract The biogenic amines species, toxicity, the presence of these compounds in dry fermented sausages were introduced and the most important factors influencing their accumulation, induding raw materials and starter cultures as well as processing conditions（temperature, pH, diameter of sausages, auxiliary ingredients, storage conditions） were analysed in the study. Moreover, strategies （such as raw materials control development, good starter cultures, proteolytic activity control, additives use） were proposed） to control or reduce the accumulation of biogenic amines.
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2012, Vol. 26 
