Ruiz-Capillas Claudia, Jiménez-Colmenero Francisco
Department of Meat and Fish Science and Technology, Instituto del Frío (CSIC), C/ Jose Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain.
Crit Rev Food Sci Nutr. 2004;44(7-8):489-99. doi: 10.1080/10408690490489341.
It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and secondly, for their role as possible quality indicators. Based on these two premises, the present article offers a new analysis on aspects of toxicology and on the use of biogenic amines as a quality control method, as well as on their presence in meat and meat products. The article focuses particularly on factors affecting the production of biogenic amines, with reference to various parameters relating to microorganisms, meat raw materials, and processing conditions. A better understanding of the factors determining their formation (i.e., microorganisms, raw materials used, and technological processes applied) and their effects could lead to ways of controlling their production, limiting their presence in the end product, and hence, rendering them less toxic.
一段时间以来，人们已经认识到生物胺存在于多种食物中，其中包括肉类和肉制品。在发达国家，肉类是饮食的重要组成部分。食物中这些胺类物质的存在因其两个原因而备受关注：其一，从毒理学角度来看，高含量的膳食生物胺对某些消费者可能有毒；其二，它们作为可能的质量指标所起的作用。基于这两个前提，本文对毒理学方面以及将生物胺用作质量控制方法，以及它们在肉类和肉制品中的存在情况进行了新的分析。本文特别关注影响生物胺产生的因素，涉及与微生物、肉类原料和加工条件相关的各种参数。更好地理解决定它们形成的因素（即微生物、所用原料和应用的工艺过程）及其影响，可能会找到控制其产生的方法，限制它们在最终产品中的存在，从而降低其毒性。
