Analysis of biogenic amines in fermented fish products consumed in Korea

Moon, Junghwan; Kim, Yujin; Jang, Keum Il; Cho, Kyung-Ju; Yang, Seung-Joon; Yoon, Gun-Mook; Kim, Soyoung; Han, Nam Soo

doi:10.1007/s10068-010-0240-6

Cited by 26 publications

(18 citation statements)

References 17 publications

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“…Biogenic amines are primarily produced via decarboxylation of amino acids by substrate-specific enzymes generated by microorganisms found in fermented foods. The type and amount of biogenic amines formed during storage depends on many factors, such as shrimp species, microbial flora, packaging, temperature and use of antimicrobial agents (Moon et al, 2010 ). Table 3 shows the effects of different treatments on biogenic amines in the samples throughout the storage time.…”

Section: Resultsmentioning

confidence: 99%

Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

et al. 2015

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Tea polyphenols (TP) have shown antioxidant activity and antimicrobial properties in the food industry. Assessment of anti-oxidation potential of 6-gingerol (GR) has also been verified. As little is known about the use of tea polyphenols either individually or in combination with 6-gingerol in shrimp paste, we aimed to investigate the effect of tea polyphenols combined with 6-gingerol on the biogenic amines inhibition and quality of shrimp paste stored at 25°C for 160 days. The shrimp paste samples were assigned into four groups: (1) control; (2) tea polyphenols treatment (0.3%); (3) 6-gingerol treatment (0.3%); (4) tea polyphenols (0.15%) + 6-gingerol (0.15%). Samples with no addition were used as control. The results indicate that treatment with tea polyphenols + 6-gingerol (TPGR) maintained paste appearance, inhibited oxidation of protein and lipids, and reduced microorganism counts compared to control treatment. The efficiency was superior to that of tea polyphenols or 6-gingerol treatment. Furthermore, shrimp paste treated with TPGR also exhibited significantly higher inhibition of biogenic amines. Total amino acids determination proved the efficacy of TPGR by maintaining the more amino acids of shrimp paste during ambient temperature storage. Our study suggests that TPGR might be a promising candidate for fermented foods due to its synergistic effect to maintain products quality and extending their shelf-life.

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Section: Resultsmentioning

confidence: 99%

Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

et al. 2015

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“…Meanwhile, for shellfish samples, the results came in accordance with those obtained by Lin et al (2012). But, they were disagreed with those of Yang et al (2012) and Lago et al (2015) who detected histamine in shellfish samples with lower concentrations; with those of Moon et al (2011) who detected higher levels and with those of Rigg (1997) who failed to detect it in examined samples of shellfish.…”

Section: Discussionmentioning

confidence: 43%

Biogenic Amines in Seafood

Helmy

Hassan

Hassanien

et al. 2018

Benha Veterinary Medical Journal

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Ninety random samples of fresh fish (Claris gariepinus, Oreochromis niloticus and Mugil cephalus, 15 of each) and shellfish (Oyster, Shrimp and Crab, 15 of each) were collected from different fish markets in Kalyobia governorate, Egypt, for determination of histamine and cadaverine levels in their tissues. The obtained results revealed that, the mean value concentrations of histamine in fish samples were 21.

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“…More than 1080 ppm are toxic for adults [61]. TYR concentrations from <0.4 to 270.6 ppm in commercially Chinese fish sauces [73], from 77.5 to 381.1 ppm in Korean anchovy sauces [74], and from 0 to 1178 ppm in commercial fish sauces the Far East sold at German markets [75] were reported. Hence, the concentrations of TYR in teuktrey (fish sauce) from retail markets in Cambodia were generally within or even below these concentrations (Table 4).…”

Section: Formation Of Bas In Fermented Foodsmentioning

confidence: 99%

Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods

Mayrhofer

Schmidt

et al. 2020

Foods

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Naturally fermented foods are an important part of the typical diet in Cambodia. However, the food safety status of these products has not been widely studied. The aim of this study was, therefore, to provide an overview of the quality of these foods in relation to microbiology and biogenic amines. Additionally, the obtained results were compared to the habits and practices of Cambodians in handling this type of food. A total of 57 fermented foods (42 fishery and 15 vegetable products) were collected from different retail markets in the capital of Cambodia. Pathogenic Salmonella spp., Listeria spp., and Listeria monocytogenes were not detected in 25 g samples. Generally, less than 102 cfu/g of Staphylococcus aureus, Escherichia coli, Pseudomonas spp., Enterobacteriaceae, and molds were present in the fermented foods. Bacillus cereus group members (<102 to 2.3 × 104 cfu/g), lactic acid bacteria (<102 to 1.1 × 107 cfu/g), halophilic and halotolerant bacteria (<102 to 8.9 × 106 cfu/g), sulfite-reducing Clostridium spp. (<102 to 3.5 × 106 cfu/g), and yeasts (<102 to 1.1 × 106 cfu/g) were detected in this study. Still, the presence of pathogenic and spoilage microorganisms in these fermented foods was within the acceptable ranges. Putrescine, cadaverine, tyramine, and histamine were detected in 100%, 89%, 81%, and 75% of the tested products, respectively. The concentrations of histamine (>500 ppm) and tyramine (>600 ppm) were higher than the recommended maximum levels in respectively four and one of 57 fermented foods, which represents a potential health risk. The results suggest that the production process, distribution, and domestic handling of fermented foods should be re-evaluated. Further research is needed for the establishment of applicable preservation techniques in Cambodia.

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Analysis of biogenic amines in fermented fish products consumed in Korea

Cited by 26 publications

References 17 publications

Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

Biogenic Amines in Seafood

Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods

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