Abstract
Eleven different types of Korean traditional salted and fermented fish products, Jeotkals, were analyzed for biogenic amine contents by HPLC. Levels of putrescine, cadaverine, histamine, tyramine, spermidine and spermine in eight Jeotkal samples were found to be in the range of 0–70 mg/kg whose concentration changed little for a period of 20 days at 4, 10 and 15 °C. However, the levels of cadaverine, histamine and spermidine were significantly high in the Myeolchi-jeot and increased considerably during storage for longer than 10 days. The contents of spermine increased progressively in Changran-jeot and Myeongran-jeot samples. The amounts of biogenic amines in most Jeotkal samples we observed are within the safe level for human health, although certain samples which had been stored poorly need to be monitored carefully to ensure their safety for human consumption.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
