Biogenic amines in Jeotkals, Korean salted and fermented fish products

Mah, Jae-Hyung; Han, Hyung-Kee; Oh, Young-Jun; Kim, Man-Goo; Hwang, Han‐Joon

doi:10.1016/s0308-8146(02)00150-4

Cited by 112 publications

(75 citation statements)

References 13 publications

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“…The production of high levels of histamine is dependent on temperature and level of the availability of free histidine. 3 The values of histamine in this research are similar to that reported in other publication, 27 in which a concentration of 579 mg kg -1 in fermented fish was found. Other authors analyzed shrimp paste for the concentration of histamine and found 1180 mg kg -1 .…”

Section: Methods Validationsupporting

confidence: 90%

HPCL determination of histamine, tyramine and amino acids in shrimp by-products

Bueno-Solano

López‐Cervantes

Sánchez‐Machado

et al. 2012

J. Braz. Chem. Soc.

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Aminas biogênicas em alta concentração podem afetar a qualidade dos alimentos e causar várias doenças, pois estão presentes em produtos como frutos do mar, vinhos e outros produtos fermentados. Subprodutos do camarão são uma fonte rica de proteína hidrolisada que podem ser usadas como suplemento alimentar. Amostras (de subprodutos de camarão) de proteína seca em pó, proteínas hidrolisadas líquidas e farinha da cabeça de camarão foram analisadas para avaliar o conteúdo de histamina e tiramina. As aminas foram extraídas com ácido tricloroacético 5% e posteriormente derivatizadas com o-ftaldialdeído. A separação cromatográfica foi realizada em uma coluna analítica, Chrom SEP C18 SS 5 mm (4,6 mm × 150 mm) com eluição por gradiente, os comprimentos de onda foram λ ex = 335 nm e λ em = 440 nm. A fase móvel utilizada foi uma mistura de tetrahidrofurano, metanol e tampão fosfato a uma vazão de 0,6 mL min -1 . Sob essas condições, a repetibilidade (desvio padrão relativo < 6,55%), reprodutibilidade (< 5,60%) e exatidão foram satisfatórias. Os valores de recuperação foram 84,51, 90,75, 95,37, 98,68 e 84,29% para L-tirosina, L-triptofano, L-lisina, tiramina e histamina, respectivamente. Este método tem sido aplicado com sucesso para a quantificação de aminoácidos precursores e aminas biogênicas em matrizes diversas.Biogenic amines in high concentration can affect the quality of foods and cause several diseases since they are present in products like seafood, wines, and other fermented products. Shrimp byproducts are a rich source of protein hydrolysate that can be used as dietary supplements. Samples (from shrimp by-products) of dry protein powder, liquid protein hydrolysate and flour of shrimp head were analyzed to evaluate the histamine and tyramine contents. Amines were extracted with trichloroacetic acid 5% and derivatized with o-phthaldialdehyde. The chromatographic separation was performed in an analytical column, Chrom SEP SS C18 5 µm (4.6 mm × 150 mm) and a fluorescence detector was used with wavelengths at λ ex = 335 nm and λ em = 440 nm. The mobile phase was a mixture of tetrahydrofuran, methanol and phosphate buffer at a flow rate of 0.6 mL min -1 using elution gradient. Under these conditions, the repeatability (relative standard deviation, RSD < 6.55%), reproducibility (< 5.60%) and accuracy were of satisfying quality. The recovery values were 84. 51, 90.75, 95.37, 98.68 and 84.29% for L-tyrosine, L-tryptophan, L-lysine, tyramine and histamine, respectively. This method has been successfully applied for the quantification of precursor amino acids and biogenic amines in different matrices.

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Section: Methods Validationsupporting

confidence: 90%

HPCL determination of histamine, tyramine and amino acids in shrimp by-products

Bueno-Solano

López‐Cervantes

Sánchez‐Machado

et al. 2012

J. Braz. Chem. Soc.

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“…It contains about 20 g/l of nitrogen 80% of which is in the form of amino acids (Sanceda et al 1996). Despite its nutritional value, several authors reported the presence in fish sauce of high levels of biogenic amines predominated by histamine, putrescine, cadaverine, and tyramine (Mah et al 2002;Stute et al 2002;Cho et al 2006;Tsai et al 2006). Tyramine was present at lower levels and was occasionally found in considerable amounts in some samples (Stute et al 2002;Cho et al 2006;Saaid et al 2009).…”

mentioning

confidence: 99%

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Zaman¹,

Bakar²,

Selamat³

et al. 2010

Czech J. Food Sci.

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Zaman M.Z., Bakar F.A., Selamat J., Bakar J.. (2010): Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J. Food Sci., 28: 440-449.The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5-393.3 ppm of histamine, 5.6-242.8 ppm of putrescine, and 187.1-704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines, seven isolates produced one or two amines, and one isolate did not produce any amine in differential agar media. Since the strains that produced amines were not supposed to degrade them, only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9% and 29.1% from its initial concentration, respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4% and 28.9%, respectively. Most isolates tolerated the salt concentration of up to 15% and temperature of up to 45°C. The current study provided new information on biogenic amines degrading bacteria, isolated from high-salt-content food products. The amines degradation activity of the bacteria is considered as strain rather than species specific.

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“…Therefore, processing methods of FFPs and their country of origin have a great effect on the safety of such products in relation to BAs. Mah et al (2002) demonstrated that the levels of 7 BAs including histamine in 8 Jeotkal samples were in the range of 0-70 mg/kg and these levels changed little for a period of 20 days at 4, 10 and 15°C. This result indicates the effect of low temperature storage on preventing BAs in such products.…”

Section: Histamine and Other Biogenic Amines (Bas)mentioning

confidence: 97%

“…Due to the EU restrictions, such products are usually produced and stored at cold storage conditions in the EU countries. On the other hand several studies indicated high histamine levels in different FFPs originated from other regions, especially S. East Asia (Essuman, 1992;Mah et al, 2002;Tsai et al, 2006;Mah et al, 2009). Therefore, processing methods of FFPs and their country of origin have a great effect on the safety of such products in relation to BAs.…”

Section: Histamine and Other Biogenic Amines (Bas)mentioning

confidence: 99%

“…Traditionally processed fish products (TFPs) are reported to carry high potential risk for human health for halophilic pathogenic bacteria, histamine and parasites (Taylor, 1986;Essuman, 1992;Lehane and Olley, 2000;FDA, 2001;Kirschbaum et al, 2000;Karaçam et al, 2002;Kuda et al, 2002;Mah et al, 2002;Murrell, 2002;Huss et al, 2003;Tsai et al, 2006;Huss et al, 2003;EU, 2004;Hansen, 2008). Due to legal criteria set for potential hazards, domestic and international marketing of these products is becoming difficult and limited.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Untitled

Köse¹

2010

Turk. J. Fish. Aquat. Sci.

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Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma.Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as 'raw material receiving and storage stage before processing including other ingredients and packaging materials', and 'processing and storage stage'.Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

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Biogenic amines in Jeotkals, Korean salted and fermented fish products

Cited by 112 publications

References 13 publications

HPCL determination of histamine, tyramine and amino acids in shrimp by-products

HPCL determination of histamine, tyramine and amino acids in shrimp by-products

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

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