关键词: 干腌肉制品；生物胺；形成机理；绿色控制技术

Abstract: Dry-cured meat products are highly valued by consumers for their distinctive flavor profiles. However, due to their high protein content and long natural fermentation cycles, these products are susceptible to contamination by environmental microorganisms, leading to the accumulation of key biogenic amines such as histamine and tyramine, which in turn pose potential health risks. Trace amounts of biogenic amines play essential roles in normal physiological functions, while excess intake can be harmful and even carcinogenic. This review systematically elucidates the formation mechanism of key biogenic amines and analyzes the influence of raw meat quality, processing conditions, microbial action, and free amino acids on their generation. Furthermore, the control strategies for biogenic amines in dry-cured meat products are discussed such as biocontrol techniques, applications of natural compounds, and physical interventions. This paper offers a theoretical foundation and practical insights for enhancing the safety of dry-cured meat products, enabling efficient and eco-friendly regulation of biogenic amines, and promoting the sustainable development of the traditional meat processing industry.

Key words: dry-cured meat products; biogenic amines; formation mechanism; green control technologies