Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 19, Issue 6, Pages 1689-1692Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-010-0240-6
Keywords
biogenic amine; histamine; fermented food; fish sauce; fish paste
Categories
Funding
- Rural Development Administration (RDA) [200803A01082094]
- Korea Institute for Advancement in Technology (KIAT)
- Ministry of Knowledge Economy (MKE), Republic of Korea [2008-I10-030] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- Rural Development Administration (RDA), Republic of Korea [PJ00648820101131305, PJ00585720101142300] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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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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