食品工业科技2024，Vol.45Issue(6)：380-388,9.DOI:10.13386/j.issn1002-0306.2023040241
发酵肉制品中酪胺形成途径与控制方法的研究进展
Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products
摘要
Abstract
Fermented meat products is the meat products with special flavor,color,texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes.Fermented meat products is popular with consumers,but they are rich in protein and have a great potential for high levels of biogenic amines.Among them,histamine and tyramine are the most toxic.Consumption of tyramine-rich foods might cause headache,hypertension and other adverse reactions.Therefore,it is extremely necessary to control the tyramine content in fermented meat products.In this paper,the formation pathways,control methods and effects of tyramine in fermented meat products are reviewed.Among them,the main formation pathway is the decarboxylation of tyrosine by the action of decarboxylase,in addition to the existence of chemical pathways related to lipid oxidation products,while the more effective control methods are the addition of auxiliaries and the inoculation of fermentation agents.This paper aims to provid a theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products.关键词
发酵肉制品/酪胺/来源/形成途径/控制方法Key words
fermented meat products/tyramine/source/path of formation/method of control分类
轻工纺织引用本文复制引用
兰沁洁,裴慧洁,邓霖,张月,杨腊梅,何维,马怡煊,李金海,杨勇..发酵肉制品中酪胺形成途径与控制方法的研究进展[J].食品工业科技,2024,45(6):380-388,9.基金项目
国家自然科学基金项目(32272435) （32272435）
四川省巴中市市校合作项目(2122239009). （2122239009）
