Abstract
✽ Food Safety Research Division, National Fisheries Research & Development Institute, Busan 619-705, Korea This study reviewed the effect of the drying conditions on the production of biogenic amines and lipid oxidation in semi-dried Pacifi c saury Cololabis saira or Guamegi. The moisture content of the Guamegi ranged from 32.71±2.37 to 45.9±2.60 g/100 g. The respective ranges of the acid value (AV) and peroxide value (POV) were 1.39±0.40 to 15.79±0.47 mg KOH/g and 76.14±2.19 to 282.84±2.34 meq/kg on drying for 3 days. The AV and POV increased for up to 3 days of drying and the values differed according to the amount of sunlight and temperature. However, lipid oxidation was reduced in Guamegi manufactured using a cold-air drying method. The fatty acid composition and the biogenic amine content in Guamegi during drying did not differ signifi cantly with the drying method or drying date. The main saturated, monoene and polyene fatty acids were palmitic acid, eicosenoic & erucic acids, and eicosapen- taenoic & docosahexaenoic acids, respectively. At 16.67 to 71.89 mg/kg, the histamine content was higher than that of other biogenic amines and it increased signifi cantly during drying. In conclusion, this study showed that the pack- aging and drying conditions of Guamegi products need to be improved to inhibit lipid oxidation and biogenic amine formation. Key word: Guamegi, Semi-dried Pacifi c saury, Lipid oxidation, Biogenic amine, Histamine
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