文章基本信息

标题：Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives
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作者：Maria Schirone ; Luigi Esposito ; Federica D’Onofrio 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：6
DOI：10.3390/foods11060788
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：enbiogenic aminesmeatmeat processingtyraminehistamineshelf-life