Biogenic amines in meat and fermented meat products

• Autorzy: Stadnik J. , Dolatowski Z.J.

Warianty tytułu

PL

Aminy biogenne w miesie i fermentowanych produktach miesnych

• Języki publikacji: EN

Abstrakty

EN

Abstract. Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

PL

Obecne tendencje w zapewnianiu jakości i bezpieczeństwa żywności koncentrują się na poszukiwaniu substancji śladowych, których obecność w żywności może niekorzystnie oddziaływać na zdrowie człowieka. Do substancji tych należą aminy biogenne. Ich spożycie z żywnością może mieć w organizmie charakterystyczne skutki farmakologiczne, fizjologiczne i toksyczne. Zawartość amin biogennych jako metabolitów bakteryjnych wzrasta wskutek złej jakości higienicznej użytego surowca, w czasie kontrolowanej bądź spontanicznej fermentacji oraz w wyniku zepsucia żywności. Ze względu na mechanizm powstawania, stężenie amin biogennych może być wskaźnikiem jakości higienicznej i świeżości wynikającej ze stopnia zaawansowania procesów fermentacyjnych lub rozkładczych produktów spożywczych. Wyzwaniem dla przemysłu mięsnego jest opracowanie technologii produkcji służących minimalizacji zawartości amin biogennych w wyrobach mięsnych. Celem opracowania było podsumowanie aktualnego stanu wiedzy o wpływie amin biogennych na zdrowie człowieka oraz czynnikach warunkujących ich tworzenie w mięsie i fermentowanych produktach mięsnych.

Słowa kluczowe

EN

meat product; meat; fermented meat product; biogenic amine; food safety; food quality; human health

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2010
• Tom: 09
• Numer: 3
• Opis fizyczny: p.251-263,ref.

Twórcy

autor

Stadnik J.

• University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Dolatowski Z.J.

Bibliografia

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