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Survey of Biogenic Amine Contents in Commercial Soy Sauce  

Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Park, Hyun-Jin (Graduate School of Biotechnology, Korea University)
Kim, Mi-Jung (Department of Food Science and Nutrition, Anyang University)
Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 325-328 More about this Journal
Abstract
Nine commercial soy sauces $(A{\sim}I)$ were investigated for their biogenic amine (BAs) levels. Detected biogenic amines were putrescine (PUT), cadaverine (CAD), trytamine (TRP), ${\beta}-phenylethylamine$ (PHE), spermine (SPM), histamne (HIS), and tyramine (TYR). All products tested had biogenic amines as detected level. PUT was the major biogenic amines detected in six products, and difference between the highest and the lowest among products was more than 16 mg/kg. Six products had all seven biogenic amines tested, while one product had only five. Results indicate that soy sauces commercially available in Korea contain biogenic amines at various levels. Studies related to biogenic amines including survey of contents must be performed continuously.
Keywords
commercial soy sauce; biogenic amines;
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