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http://dx.doi.org/10.5657/KFAS.2019.0013

Biogenic-Amine Contents of Korean Commercial Salted Fishes and Cabbage Kimchi  

Shin, Sang-Woon (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Kim, Young-Sug (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Kim, Yang-Hee (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Kim, Han-Taek (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Eum, Kyoung-Suk (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Hong, Se-Ra (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Kang, Hyo-Jeong (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Park, Kwang-Hee (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Yoon, Mi-Hye (Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.1, 2019 , pp. 13-18 More about this Journal
Abstract
We determined the contents of 11 biogenic amines in 20 types of cabbage kimchi, 10 types of fish sauce, and 40 types of salted fish purchased from small- and medium-sized grocery stores in Gyeonggi-Do, Republic of Korea, from June to October 2017. The content of each of the biogenic amines in the various types of cabbage kimchi was slightly lower than that in detection amounts of each of the 10 types of biogenic amines and the values reported by Joe et al. The histamine content of all five types of anchovy sauce was lower than the limit set by the European Union (400 mg/kg), but that of three of the five types of sand lance sauce was higher. Analyzing the ratios of the contents of five highly toxic biogenic amines to those of the 11 biogenic amines yielded no quantitative correlation. The estimated daily intake of the five highly toxic biogenic amines in cabbage-kimchi and fermented fish was ${\leq}6mg$.
Keywords
Biogenic amines; Exposure assessment; Histamine; Salted fish; Kimchi;
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