Research progress in the control of the biogenic amine in fermented sausage

SUN Xia; YANG Yong; GONG Yang; LI Cheng; HU Bin; HE Li

doi:10.13386/j.issn1002-0306.2015.11.068

SUN Xia, YANG Yong, GONG Yang, LI Cheng, HU Bin, HE Li. Research progress in the control of the biogenic amine in fermented sausage[J]. Science and Technology of Food Industry, 2015, (11): 373-377. DOI: 10.13386/j.issn1002-0306.2015.11.068

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Research progress in the control of the biogenic amine in fermented sausage

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Abstract

Biogenic amine is a kind of low molecular weight with the biological activity of nitrogenous organic compounds.The appropriate biogenic amines can help normal physiology function of human body, but excessive amount of biogenic amines not only lower the quality of fermented sausage, but also can cause adverse reactions on the body.The type of biogenic amines in fermented sausage, the hazard of biogenic amines on human health and focus on the control method of physical, chemical and biological of biogenic amines were introduced in this article.The control technology research direction of biogenic amines in fermented sausage was also put forward.

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Research progress in the control of the biogenic amine in fermented sausage

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