Schirone Maria, Esposito Luigi, D'Onofrio Federica, Visciano Pierina, Martuscelli Maria, Mastrocola Dino, Paparella Antonello
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy.
Foods. 2022 Mar 9;11(6):788. doi: 10.3390/foods11060788.
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.
生物胺（BAs）存在于多种肉类及肉制品中，它们不仅是产品稳定性和质量的重要指标，还对公众健康有影响。本综述分析了目前已收集到的关于生物胺在肉类及肉制品中的存在情况和作用的科学证据，同时也考虑了工艺条件对生物胺积累或减少的影响。所提供的数据有助于开发解决方案，以控制保质期内生物胺的形成，例如通过用于干腌制品的新型发酵剂，以及用于鲜肉的包装技术和材料。本文综述了相关研究趋势，进一步的研究将填补知识空白，并使我们能够在分销链和家庭环境中保护此类易腐产品。
