적색어류의 biogenic amine 생성에 따른 저장온도의 영향 (Effect of Storage Conditions on Biogenic Amine Levels in Dark-Fleshed Fishes)

서지정보

· 발행기관 : 한국수산해양교육학회
· 수록지 정보 : 수산해양교육연구 / 20권 / 1호 / 135 ~ 145페이지
· 저자명 : 조영제, 여해경, 손명진, 김승미, 박현규, 심길보

초록

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, β-phenylethylamine, spermine, spermidine and agmatine.The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures 20℃, 4 ℃, and -25℃, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at 20℃.Fish stored at lower temperatures 4℃, showed lower content of biogenic amines. At -25℃ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1mg/kg with the exception of the Horse Mackerel.

영어초록

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, β-phenylethylamine, spermine, spermidine and agmatine.The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures 20℃, 4 ℃, and -25℃, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at 20℃.Fish stored at lower temperatures 4℃, showed lower content of biogenic amines. At -25℃ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1mg/kg with the exception of the Horse Mackerel.

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