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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.4
- 수록면
- 135 - 145 (11page)
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초록· 키워드
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Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, β-phenylethylamine, spermine, spermidine and agmatine.
The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures 20℃, 4 ℃, and -25℃, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius).
Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography.
The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at 20℃.
Fish stored at lower temperatures 4℃, showed lower content of biogenic amines. At -2 5℃ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.
The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures 20℃, 4 ℃, and -25℃, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius).
Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography.
The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at 20℃.
Fish stored at lower temperatures 4℃, showed lower content of biogenic amines. At -2 5℃ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
참고 문헌
참고문헌 (35)
참고문헌 신청
1. [학술지(정기간행물)] - Ali R. Shalaby / 1996 / Significance of biogenic amines to food safety and human health / Food Research International 29 : 675 ~ 690
2. [단행본] - AOAC / 1990 / Official Methods of Analysis, 15th ed. Association of official analytical chemists / Arlington : 876 ~ 877
3. [학술지(정기간행물)] - Bardocz,S / 1993 / The role of dietary polyamines / Eur. J. Clin. Nutr 47 : 683 ~ 690
4. [학술지(정기간행물)] - Centers for disease control and prevention [CDC] / 2000 / Surveillance for foodborne disease outbreaks-united states, 1993～1997 / MMWR 49 49 : 1 ~ 72
5. [학술지(정기간행물)] - Hardy,R / 1976 / The storage of mackerel (Scomber scombrus). Development of histamine and rancidity / J. Sci. Food Agric 27 : 595 ~ 599
2. [단행본] - AOAC / 1990 / Official Methods of Analysis, 15th ed. Association of official analytical chemists / Arlington : 876 ~ 877
3. [학술지(정기간행물)] - Bardocz,S / 1993 / The role of dietary polyamines / Eur. J. Clin. Nutr 47 : 683 ~ 690
4. [학술지(정기간행물)] - Centers for disease control and prevention [CDC] / 2000 / Surveillance for foodborne disease outbreaks-united states, 1993～1997 / MMWR 49 49 : 1 ~ 72
5. [학술지(정기간행물)] - Hardy,R / 1976 / The storage of mackerel (Scomber scombrus). Development of histamine and rancidity / J. Sci. Food Agric 27 : 595 ~ 599
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