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KMID : 1007520100190061689
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Food Science and Biotechnology
2010 Volume.19 No. 6 p.1689 ~ p.1692
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Analysis of Biogenic Amines in Fermented Fish Products Consumed in Korea
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Moon Jin-Seok
Kim Yu-Jin
Jang Keum-Il
Cho Kyung-Ju
Yang Seung-Joon
Yoon Gun-Mook
Kim So-Young
Han Nam-Soo
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Abstract
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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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KEYWORD
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biogenic amine, histamine, fermented food, fish sauce, fish paste
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