肉类研究2017，Vol.31Issue(1)：55-59,5.DOI:10.7506/rlyj1001-8123-201701010
肉类中的生物胺形成及其在肉类新鲜度评价中的应用研究进展
Formation of Biogenic Amines during Meat Storage and Their Application in Assessment of Meat Freshness
摘要
Abstract
The formation of biogenic amines is closely related to the spoilage process during meat storage. Biogenic amines are often used as a chemical parameter for meat freshness evaluation. This article outlines the current knowledge about the formation of biogenic amines and its relationship with meat spoilage during storage and reviews the biogenic amine indices and the current methods to evaluate the freshness of four common meats including fish, pork, beef and chicken. In the end, we conclude this review by summarizing and discussing the current status and future research focus of biogenic amine indices for meat freshness evaluation.关键词
肉类/生物胺/形成/新鲜度Key words
meat/biogenic amine/formation/freshness分类
轻工纺织引用本文复制引用
杨春婷,赵晓娟,白卫东..肉类中的生物胺形成及其在肉类新鲜度评价中的应用研究进展[J].肉类研究,2017,31(1):55-59,5.基金项目
广东省科技计划项目（2016A040403116）；广州市科技计划项目（201604020021）；广东省高等学校优秀青年教师培养计划资助项目（YQ2013097）；仲恺农业工程学院研究生科技创新基金资助项目 （）
