【摘要】 水产发酵制品以其丰富的营养和独特的风味成为我国沿海和东南亚地区常用的调味料之一,生产规模较大,具有较广的消费群体和市场。但生产过程中产生的生物胺对消费者具有潜在的安全威胁。从水产发酵制品、水产发酵制品中的生物胺、水产发酵制品中生物胺的产生、水产发酵制品中生物胺的检测以及水产发酵制品中生物胺的控制等方面进行综述,以期为水产发酵制品中生物胺的相关研究提供理论依据。更多还原

【Abstract】 Fermented fish products are one kind of the commonly used seasoning in the coastal area of China and Southeast Asia because of its rich nutrition and unique flavor with large scale of production and broad consumer groups and markets. However, biogenic amines produced during production impose potential hazards to consumers. Fermented fish products, biogenic amines in fermented fish products, biogenic amines production in fermented fish products, detection of biogenic amines in fermented fish products and the elimination of biogenic amines in fermented fish products were reviewed in this paper to provide theoretical basis for biogenic amines related researches in fermented fish products.更多还原