肉制品中酪胺检测方法及其控制技术的研究进展

基金项目:

黑龙江省百千万工程科技重大专项(2019ZX07B03)。

"十三五"国家重点研发计划项目(2018YFD0401200)

详细信息

Research Progress of Detection Methods and Control Technologies of Tyramine in Meat Products

College of Food Science, Northeast Agricultural University, Harbin 150030, China

摘要: 酪胺以较低的浓度存在于肉类食品中,但浓度过高会对人体造成严重危害。因此,如何准确、灵敏地检测肉制品中酪胺含量并控制其产生和积累是食品行业关注的热点问题。本文介绍了肉制品中酪胺的生理和毒理作用、预处理方法及特点、常规联用检测方法和新型检测方法,以及肉制品在屠宰后、加工期间和贮藏期间所采用的控制技术,为肉制品中酪胺的检测及其控制的相关研究提供参考。
- 酪胺 /
- 肉制品 /
- 检测方法 /
- 控制技术
Abstract: Tyramine exists in meat foods at low levels of concentration,but its high levels of concentration can cause serious harm to the human body. Therefore,it has been a hot issue in the food industry that how to accurately and sensitively detect tyramine and to control the formation and the accumulation of it. The physiological and toxicological effects,the pretreatment methods and their traits,the conventional combination and new type detection methods and the control technologies of tyramine in the period of post-slaughter,processing and storage had been introduced in this paper,which would provide the reference to the correlative studies of detecting and controlling the contents of tyramine in meat products.
- Tyramine /
- meat products /
- methods of detection /
- technologies of control

1.	王利，肖扬微，周庆雯，舒志恒，张俊豪，胡超，兰时乐. 小美牛肝菌内生真菌的分离鉴定及产胞外多糖发酵条件优化. 中国酿造. 2024(07): 140-146 . 百度学术
2.	文春玉，徐明，张姣，聂坤，张健. 7种外生菌根真菌的生长曲线测定研究. 中国农学通报. 2023(12): 35-41 . 百度学术