Journal
FOOD CHEMISTRY
Volume 114, Issue 1, Pages 168-173Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.09.035
Keywords
Biogenic amines; Salted and fermented anchovy; Myeolchi-jeot; Food additives; Glycine; Sodium chloride
Funding
- Korea Health 21 RD Project
- Ministry of Health & Welfare, Republic of Korea [HMP-00-B-22000-0149]
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This study was carried out to reduce biogenic amine contents in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). The effects of various food additives on biogenic amine formation were determined by HPLC. The greatest inhibitory effect on biogenic amine production was observed in the culture treated with glycine. In the culture, the contents of putrescine, cadaverine, histamine, tyramine and spermidine were reduced by 32.6%. 78.4%, 93.2%, 100.0% and 100.0%, respectively, compared to control. The other additives tested had less effect in inhibiting biogenic amine production. Out of food additives tested, glycine was finally applied to the ripening of Myeolchi-jeot in situ, and then overall production of biogenic amines was reduced by up to 63.0% and 73.4%, compared to controls prepared with no and 20% NaCl, respectively. Therefore, it is expected that the findings of this study enhance the safety of not only Myeolchi-jeot but other salted and/or fermented seafood. (C) 2008 Elsevier Ltd. All rights reserved.
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