한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제31권4호
  • /
  • Pages.713-716
  • /
  • 2002
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

감마선 조사가 된장 숙성중의 Biogenic Amine 함량에 미치는 영향

Effects of Gamma Irradiation on Biogenic Amines Levels in Doenjang during Fermentation

  • 김재현 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 안현주 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 김동호 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 조철훈 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 차보숙 (수원여자대학 식품과학부) ;
  • 변명우 (한국원자력연구소 방사선 식품·생명공학기술개발팀)
  • Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Ho (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Jo, Cheorun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Cha, Bo-Sook (Dept. of Food Science, Suwon Women's College) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • 발행 : 2002.08.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

발효기간동안 된장에서 검출된 biogenic amine은 putrescine cadaverine, tryptamine $\beta$-phenylethylamine, spermidine, spermine, histamine, tyramine 및 agmatine 등으로 총 9가지 종류이며 , 검출된 biogenic amine 중 agmatine의 함량이 가장 높은 것으로 나타났다. 된장의 발효기간에 따른 biogenic amine함량은 종류에 따라 증가 혹은 감소하는 경향을 보였다. 감마선 조사에 의해 발효기간 중 대부분의 biogenic amine함량이 20~60% 가량 유의적(p<0.05)으로 감소하였는데, 이 중 spermine 및 agmatine은 대조구와 유의적인 차이를 보이지 않아 감마선 조사에 의한 영향을 받지 않는 것으로 나타났다. 따라서, 감마선 조사기술은 된장숙성 중의 biogenic amine 생성을 억제시킬 수 있는 것으로 나타났다.

Biogenic amine levels in irradiated doenjang, Korean fermented soybean paste, were investigated during fermentation at $25^{\circ}C$ for 12 weeks. Biogenic amines detected in doenjang were putrescine, cadaverine, tryptamine, $\beta$-phenylethylamine, spermidine, spermine, histamne, tyramine and agmatine. Agmatine showed the most highest level among biogenic amines detected in doenjang during fermentation. Most biogenic amines, such as putrescine, cadaverine, tryptamine, $\beta$-phenylethylamine, spermidine, histamne and tyramine, significantly decreased 20~60% by gamma irradiation during fermentation, while spermine and agmatine did not. Therefore, gamma irradiation can be applied to inhibit the biogenic amines formation in doenjang during fermentation.

키워드

참고문헌

  1. Shalaby AR. 1996. Significance of biogenic amines to food safety and human health. Food Research Int 29: 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X
  2. Kalac P, Spicka J, Krizek M, Pelikanova T. 2000. Changes in biogenic amine concentrations during sauerkraut storage. Food Chem 69: 309-314. https://doi.org/10.1016/S0308-8146(99)00273-3
  3. Valsamaki K, Michaelidou A, Polychroniadou A. 2000. Biogenic amine production in Feta cheese. Food Chem 71: 259-266. https://doi.org/10.1016/S0308-8146(00)00168-0
  4. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2000. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages. J Food Prot 63: 1544-1550. https://doi.org/10.4315/0362-028X-63.11.1544
  5. Fernandez-Garcia E, Tomillo J, Nunez M. 1999. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese. Int J Food Microbiol 52: 189-196. https://doi.org/10.1016/S0168-1605(99)00144-0
  6. Bover-Cid S, Schoppen S, Izquierdo-Pulido M, Vidal-Carou MC. 1999. Relationship between biogenic amine contents and the size of dry fermented sausages. Meat Sci 51: 305-311. https://doi.org/10.1016/S0309-1740(98)00120-X
  7. Kim DK, Park IS, Kim NS. 1998. Determination of chemical freshness indices for chilled and frozen fish. Korean J Food Sci Technol 30: 993-999.
  8. Park IS, Kim DK, Shon DH, Cho YJ, Kim NS. 1999. Measurement of biogenic amines with a chitopearl enzyme reactor. Korean J Food Sci Technol 31: 593-599.
  9. Mah JH, Han HK, Kim EJ, Hwang HJ. 2001. Determination of biogenic amines in Korean traditional fermented food products. Proceedings of 11th World Congress of Food Sci Technol P10-4, p 230.
  10. Kim JH, Ahn HJ, Yook HS, Park HJ, Byun MW. 2001. Biogenic amines content in commercial Korean traditional fermented soybean paste. Korean J Food Sci Technol 33: 682-685.
  11. Kim DH, Lee KH, Yook HS, Kim JH, Shin MG, Byun MW. 2000. Qualitiy characteristics of gamma irradiated grain shape improved meju. Korean J Food Sci Technol 32: 640-645.
  12. Garcia-Garcia P, Brenes-Balbuena M, Hornero-Mendez D, Garcia-Borrego A, Garrido-Fernandez A. 2000. Content of biogenic amines in table olives. J Food Prot 63: 111-116. https://doi.org/10.4315/0362-028X-63.1.111
  13. Hwang DF, Chang SH, Shiua CY, Chai TJ. 1997. Highperformance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. J Chromatography B 693: 23-30. https://doi.org/10.1016/S0378-4347(97)00067-4
  14. SAS. 1985. Statistical Analysis System User's Guide Statistics. Version 5th ed. SAS Institute Inc., Cary, NC, USA.
  15. Stratton JE, Hutkins WR, Taylor SL. 1991. Biogenicamines in cheese and other fermented foods. J Food Prot 54: 460-470. https://doi.org/10.4315/0362-028X-54.6.460
  16. Yen GC. 1986. Studies on biogenic amines in foods. I. Determination of biogenic amines in fermented soybean foods by HPLC. J Chin Agric Chem Soc 24: 211-217.
  17. Park BJ, Jang KS, Kim DH, Yook HS, Byun MW. 2002. Changes of microbiological and physicochemical characteristics of doenjang prepared with low salt content and gamma irradiation. Korean J Food Sci Technol 34: 79-84.

피인용 문헌

  1. Investigation on Biogenic Amines in Plant-based Minor Korean Fermented Foods vol.56, pp.2, 2013, https://doi.org/10.3839/jabc.2013.019