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Changes of Biogenic Amine Level during Storage and Development of New Quality Index on Silkworm Pupa  

Cho, Tae-Yong (Food & Risk Standardization Team, KFDA)
Han, Gyu-Hong (Foodborne Disease Protection Team, KFDA)
Kang, Byung-Sun (Department of Food Fermentation, Young-Dong University)
Kim, Seon-Bong (Department of Food Science and Technology, Pukyong National University)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 268-272 More about this Journal
Abstract
A study on the evolution of acid value, peroxide value and biogenic amines in silkworm pupa during 7 days at different temperature of storage (-18, 25 and $35^{\circ}C$) was performed. Seven biogenic amines (putrescine, cadaverine, histamine, tyramine, spermidine, spermine and 2-phenylethylamine) were determined. Acid value in Silkworm pupa increased both during normal temperature $(25^{\circ}C)$ and room temperature $(35^{\circ}C)$ and thebiogenic amine (histamine, tyramine) content generally increased in $25^{\circ}C\;and\;35^{\circ}C$ with storage time. Significant differences were found (P<0.05) in the levels of tyramine and histamine among Silkworm pupa. The relationship of storage time and acid value of Silkworm pupa were resolved a simple linear equation, and histamine and tyramine could be predicted using this equation. Quality indices related to the contents of the major biogenic amines were calculated and they correlated well with physicochemical characteristics qualities such as acid value.
Keywords
Silkworm pupa; biogenic amine; quality index; acid value;
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Times Cited By KSCI : 2  (Citation Analysis)
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