The change rule of biogenic amines during the processing of Sanchuan ham

Abstract

Keywords:
• Sanchuan ham,
• biogenic amine,
• HPLC

References

1. [1]

   章建浩.腌腊肉制品加工技术[M].北京:中国农业出版社,2014.
   

2. [2]

   陈露,陈红,胡永金.三川火腿成熟过程中主要理化性质变化的研究[J].食品安全质量检测学报,2016(6):2205.
   

3. [3]

   王光强,俞剑燊,胡健,等.食品中生物胺的研究进展[J].食品科学,2016,37(1):269.
   

4. [4]

   SHALABY A R.Significance of biogenic amines to food safety and human health[J].Food Research International,1996,29(7):675.

5. [5]

   SUZZI G, GARDINI F.Biogenic amines in dry fermented sausages:a review[J].International Journal of Food Microbiology,2003,88(1):41.

6. [6]

   刘景,任婧,孙克杰.食品中生物胺的安全性研究进展[J].食品科学,2013,34(5):322.
   

7. [7]

   刘姝韵,孙灿,王桂瑛,等.云南牛干巴加工过程中生物胺变化规律[J].肉类研究,2017,31(6):7.
   

8. [8]

   IKONIĆ P,TASIĆ T,PETROVIĆ L,et al.Proteolysis and biogenic amines formation during the ripening of Petrovská klobása,traditional dry-fermented sausage from Northern Serbia[J].Food Control,2013,30(1):69.

9. [9]

   于长青,姚笛,满永刚,等.发酵肉制品中生物胺的危害及控制[J].肉类研究,2010(1):41.
   

10. [10]

    孙霞,杨勇,巩洋,等.市售四川香肠中生物胺含量比较分析[J].食品发酵工业,2015,41(10):147.
    

11. [11]

    FAVARO G,PASTORE P,SACCANI G,et al.Determination of biogenic amines in fresh and processed meat by ion chromatography and integrated pulsed amperometric detection on Au electrode[J].Food Chem,2007,105(4):1652.

12. [12]

    MONICA R,GIANFRANCO S,MARCO B,et al.Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja)[J].Food Chem,2016,213:115.

13. [13]

    孙钦秀,董福家,陈倩,等.肉制品中生物胺及其控制技术研究进展[J].食品工业,2015,36(8):216.
    

14. [14]

    王光强,俞剑燊,胡健,等.食品中生物胺的研究进展[J].食品科学,2016,37(1):269.
    

15. [15]

    胡永金,陈红,薛桥丽,等.云南三川火腿加工中微生物区系变化规律研究[J].轻工学报,2017,32(5):8.
    

16. [16]

    李泽众,陈红,李世俊,等.云南三川火腿加工过程中的理化性质变化[J].肉类研究,2017,31(11):1.
    

17. [17]

    李蕊婷,卢士玲,李开雄,等.新疆熏马肠中产氨基酸脱羧酶优势细菌的分离及鉴定[J].现代食品科技,2014(9):85.
    

18. [18]

    张雅晴,李蕊婷,卢士玲,等.两株肠杆菌对熏马肠中生物胺的交互作用[J].中国食品学报,2017,17(2):182.
    

19. [19]

    王桂瑛,殷红,曹锦轩,等.宣威火腿加工过程中生物胺变化规律[J].食品与发酵工业,2012, 38(4):192.
    

20. [20]

    LORENZO J M,MARTíNEZ S,FRANCO I,et al.Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product:effect of some additives[J].Meat Science,2007,77(2):287.

21. [21]

    HALÁSZ A,ÁGNES R,SIMON-SARKADI L,et al.Biogenic amines and their production by microorganisms in food[J].Trends in Food Science & Technology,2015,5(94):42.

22. [22]

    WEI F,XU X,ZHOU G,et al.Irradiated Chinese Rugao ham:changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening[J].Meat Science,2009,81(3):451.

23. [23]

    VIRGILI R,SACCANI G,GAB L,et al.Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham[J].LWT-Food Science and Technology,2007,40(5):871.

24. [24]

    KALAC P.Biologically active polyamines in beef,pork and meat products:a review[J].Meat Sci,2006,73(1):1.

25. [25]

    European Communities Committee.Microbiological criteria for foodstuffs:2073/2005/EC[S].Brussels:Official Journal of the European Union,2005:12.

26. [26]

    KDH C,KOEHLER P E.Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation[J].Journal of Food Protection,1986,49(6):423.

27. [27]

    LARANJO M,GOMES A,AGULHEIRO-SANTOS A C,et al.Impact of salt reduction on biogenic amines,fatty acids,microbiota,texture and sensory profile in traditional blood dry-cured sausages[J].Food Chemistry,2017(218):129.

28. [28]

    BOVER-CID S,HUGAS M,IZQUIERDO-PULIDO M,et al.Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages[J].International Journal of Food Microbiology,2001,66(3):185.

Proportional views