Abstract
This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results withthose of western countries. Egg yolk had more BAs than egg white. BAs detected in ham samples were the highest level in barbecued tender loin ham. Sausage samples had less BAs than ham samples. However, the delicatessen sausages had significantly higher levels of histamine than the other sausage samples (p<0.001). Cadaverine, spermidine and spermine were detected in market milks and their concentrations were very low compared with other samples. In Cheddar cheese, tyramine (44.46′0.83 μg/g) was the major BA. The major BA of stirred yoghurt samples was histamine. These results suggest that BAs of the foods of animal origin distributed on Korean domestic markets were not much different from those of western countries and would not cause any harmful effect to consumers.
Highlights
The foods of animal origin such as ham, sausage, cheese, yoghurt, etc. have been consumed for the supply of protein.The consumption of those foods has grown gradually as people’s income increases
Fresh meat (Trevino and Steinhart, 1997; Lee and Yoon, 2001; Min et al, 2004), processed meat food (Eerola et al, 1996; Leuschner and Hammes, 1998; Bover-Cid et al, 1999; Bover-Cid et al, 2001; Durlu-Özkaya et al, 2001; Chen et al, 2002), cheese (Vale and Gloria, 1998; Kebary et al, 1999; Valsamaki et al, 2000), fermented vegetables (Kalač et al, 1999), beer (Izquierdo-Pulido et al, 2000), and wine (Fernandes and Ferreira, 2000; Lonvaud-Funel, 2001) are foods which contain Biogenic amines (BAs). It means that the fermented food and almost all the foods that have free amino acid contain BAs
In the case of sausage samples, in general the BAs detected were relatively low in level (Table 3)
Summary
The foods of animal origin such as ham, sausage, cheese, yoghurt, etc. have been consumed for the supply of protein.The consumption of those foods has grown gradually as people’s income increases. This study was performed to research how different the contents of BAs in foods of animal origin such as egg, ham, sausage, milk, cheese, yoghurt, etc. Ham, sausage, milk, cheese and yoghurt samples were purchased from Korean domestic super-markets, and transported to the laboratory with being kept in an ice box.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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.
