CAJ | 학술논문

介绍生物胺的种类、危害及在发酵香肠中存在的可能,重点分析了原料肉、发酵剂、工艺条件（温度、pH值、香肠直径、辅助配料、贮藏条件）等因子对发酵香肠中生物胺含量的影响,并提出了通过控制原料肉的卫生质量、使用优良的发酵剂、控制蛋白质的水解程度、使用添加剂等措施降低发酵香肠中生物胺含量。
개소생물알적충류、위해급재발효향장중존재적가능,중점분석료원료육、발효제、공예조건（온도、pH치、향장직경、보조배료、저장조건）등인자대발효향장중생물알함량적영향,병제출료통과공제원료육적위생질량、사용우량적발효제、공제단백질적수해정도、사용첨가제등조시강저발효향장중생물알함량。
The biogenic amines species, toxicity, the presence of these compounds in dry fermented sausages were introduced and the most important factors influencing their accumulation, induding raw materials and starter cultures as well as processing conditions（temperature, pH, diameter of sausages, auxiliary ingredients, storage conditions） were analysed in the study. Moreover, strategies （such as raw materials control development, good starter cultures, proteolytic activity control, additives use） were proposed） to control or reduce the accumulation of biogenic amines.