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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.4
- 수록면
- 127 - 134 (8page)
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초록· 키워드
오류제보하기
The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at 4 ℃. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 ㎎/100g. Mackerel from market F, exhibited content levels of 0.5 ㎎/100g histamine and 1.6 ㎎/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage.
Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 ㎎/100g (good freshness), 18.2 ㎎/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 ㎎/㎏, 2.4 ㎎/㎏ and 0 ㎎/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 ㎎/㎏, 22.9 ㎎/㎏ and 17.8 ㎎/㎏, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials.
The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at 4 ℃. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines.
The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected.
Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at -20 ℃. Histamine was detected in small quantities in all products stored at -20 ℃. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.
Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 ㎎/100g (good freshness), 18.2 ㎎/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 ㎎/㎏, 2.4 ㎎/㎏ and 0 ㎎/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 ㎎/㎏, 22.9 ㎎/㎏ and 17.8 ㎎/㎏, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials.
The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at 4 ℃. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines.
The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected.
Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at -20 ℃. Histamine was detected in small quantities in all products stored at -20 ℃. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
참고 문헌
참고문헌 (13)
참고문헌 신청
Brillantes, S / 2002 / Histamine formation in fish sauce production / J. Food Sci 67:2090~2094
최지훈, 이철헌, 박천욱 / 2007 / 음식물 히스타민 함량에 관한 한국에서의 연구 / 대한피부과학회지 45(8):768~771
Doyle,M.E. / 1993 / Food safety / Marcel Dekker :254~259
Gotz,M / 1993 / Histamine -free diet; treatment for histamine-induced food intolerance and supporting treatment for chronical headaches / Clinical and Experimental Allergy 23:982
John bell / 2003 / Prevent histamine poisoning in your fish / Sea Grant Louisiana
최지훈, 이철헌, 박천욱 / 2007 / 음식물 히스타민 함량에 관한 한국에서의 연구 / 대한피부과학회지 45(8):768~771
Doyle,M.E. / 1993 / Food safety / Marcel Dekker :254~259
Gotz,M / 1993 / Histamine -free diet; treatment for histamine-induced food intolerance and supporting treatment for chronical headaches / Clinical and Experimental Allergy 23:982
John bell / 2003 / Prevent histamine poisoning in your fish / Sea Grant Louisiana
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