Analysis of biogenic amines in fermented fish products consumed in Korea

被引：0
|
作者：
Jin Seok Moon
Yujin Kim
Keum Il Jang
Kyung-Ju Cho
Seung-Joon Yang
Gun-Mook Yoon
So-Young Kim
Nam Soo Han
机构：
[1] Chungbuk National University,Department of Food Science and Technology, Research Center for Bio Resource and Health
[2] Chungbuk Institute of Health & Environment Research,Functional Food & Nutrition Division, Department of Korean Food Research for Globalization, National Academy of Agricultural Science (NAAS)
[3] Rural Development Administration (RDA),undefined
来源：
Food Science and Biotechnology | 2010年 / 19卷
关键词：
biogenic amine; histamine; fermented food; fish sauce; fish paste;
D O I：
暂无
中图分类号：
学科分类号：
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.
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收藏
页码：1689 / 1692
页数：3
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