Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products
Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products is popular with consumers, but they are rich in...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040241 |
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| author | Qinjie LAN Huijie PEI Lin DENG Yue ZHANG Lamei YANG Wei HE Yixuan MA Jinhai LI Yong YANG |
| author_facet | Qinjie LAN Huijie PEI Lin DENG Yue ZHANG Lamei YANG Wei HE Yixuan MA Jinhai LI Yong YANG |
| author_sort | Qinjie LAN |
| collection | DOAJ |
| description | Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products is popular with consumers, but they are rich in protein and have a great potential for high levels of biogenic amines. Among them, histamine and tyramine are the most toxic. Consumption of tyramine-rich foods might cause headache, hypertension and other adverse reactions. Therefore, it is extremely necessary to control the tyramine content in fermented meat products. In this paper, the formation pathways, control methods and effects of tyramine in fermented meat products are reviewed. Among them, the main formation pathway is the decarboxylation of tyrosine by the action of decarboxylase, in addition to the existence of chemical pathways related to lipid oxidation products, while the more effective control methods are the addition of auxiliaries and the inoculation of fermentation agents. This paper aims to provid a theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products. |
| first_indexed | 2024-04-25T01:42:39Z |
| format | Article |
| id | doaj.art-e9f620cf770c460d9aac1a2a51b2482b |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-25T01:42:39Z |
| publishDate | 2024-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-e9f620cf770c460d9aac1a2a51b2482b2024-03-08T03:20:50ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-03-0145638038810.13386/j.issn1002-0306.20230402412023040241-6Research Progress of Tyramine Formation and Control Methods in Fermented Meat ProductsQinjie LAN0Huijie PEI1Lin DENG2Yue ZHANG3Lamei YANG4Wei HE5Yixuan MA6Jinhai LI7Yong YANG8College of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, ChinaFermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products is popular with consumers, but they are rich in protein and have a great potential for high levels of biogenic amines. Among them, histamine and tyramine are the most toxic. Consumption of tyramine-rich foods might cause headache, hypertension and other adverse reactions. Therefore, it is extremely necessary to control the tyramine content in fermented meat products. In this paper, the formation pathways, control methods and effects of tyramine in fermented meat products are reviewed. Among them, the main formation pathway is the decarboxylation of tyrosine by the action of decarboxylase, in addition to the existence of chemical pathways related to lipid oxidation products, while the more effective control methods are the addition of auxiliaries and the inoculation of fermentation agents. This paper aims to provid a theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040241fermented meat productstyraminesourcepath of formationmethod of control |
| spellingShingle | Qinjie LAN Huijie PEI Lin DENG Yue ZHANG Lamei YANG Wei HE Yixuan MA Jinhai LI Yong YANG Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products Shipin gongye ke-ji fermented meat products tyramine source path of formation method of control |
| title | Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products |
| title_full | Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products |
| title_fullStr | Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products |
| title_full_unstemmed | Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products |
| title_short | Research Progress of Tyramine Formation and Control Methods in Fermented Meat Products |
| title_sort | research progress of tyramine formation and control methods in fermented meat products |
| topic | fermented meat products tyramine source path of formation method of control |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040241 |
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