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http://dx.doi.org/10.5657/KFAS.2021.0835

Comparison of the Physiochemical Compositions and Biogenic Amine Contents of Salt-fermented Fishery Products fromy Different Raw Materials  

Shim, Kil Bo (Department of Food Science and Technology, Pukyong National University)
Han, Hyeong Gu (Department of Food Science and Technology, Pukyong National University)
An, Byoung Kyu (Department of Food Science and Technology, Pukyong National University)
Lee, Woo Jin (Department of Food Science and Technology, Pukyong National University)
In, Jung Jin (Department of Food Science and Technology, Pukyong National University)
Song, Ho-Su (Division of Culinary Arts, Youngsan University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.6, 2021 , pp. 835-840 More about this Journal
Abstract
This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.
Keywords
Biogenic amines; Raw material; Salt-fermented fish products; Quality characteristics;
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