Analysis of Biogenic Amines in Fermented Fish Products Consumed in Korea

被引：25
|
作者：
Moon, Jin Seok [1 ]
Kim, Yujin [1 ]
Jang, Keum Il [1 ]
Cho, Kyung-Ju [2 ]
Yang, Seung-Joon [2 ]
Yoon, Gun-Mook [2 ]
Kim, So-Young [3 ]
Han, Nam Soo [1 ]
机构：
[1] Chungbuk Natl Univ, Dept Food Sci & Technol, Res Ctr Bio Resource & Hlth, Cheongju 361763, Chungbuk, South Korea
[2] Chungbuk Inst Hlth & Environm Res, Cheongju 361290, Chungbuk, South Korea
[3] NAAS, RDA, Dept Korean Food Res Globalizat, Funct Food & Nutr Div, Suwon 441853, Gyeonggi, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2010年 / 19卷 / 06期
关键词：
biogenic amine; histamine; fermented food; fish sauce; fish paste; FOOD SAFETY; TOXICITY;
D O I：
10.1007/s10068-010-0240-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the biogenic amine (BA) contents of fermented fish foods in Korea. A total of 47 samples of anchovy and sand lance sauces and squid, clam, and shrimp pastes were used for high performance liquid chromatography (HPLC) analysis. The histamine and tyramine contents of the anchovy and sand lance sauces were significantly high. The average histamine contents of all tested samples were >300 mg/kg and the histamine contents were higher in the sauce (aekjeot) samples than in the paste (jeotgal) samples. This result strongly suggests careful monitoring of BA contents in these products is necessary to ensure consumer health.
引用
收藏
页码：1689 / 1692
页数：4
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