JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market
Min, Joong-Seok; Lee, Sang-Ok; Jang, Aera; Lee, Mooha; Kim, Yangha;
  PDF(new window)
 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 with those 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 (44.460.83 g/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.
 Keywords
Biogenic Amines;Foods of Animal Origin;Korean Domestic Markets;
 Language
English
 Cited by
1.
Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat,;;;;;;

Asian-Australasian Journal of Animal Sciences, 2007. vol.20. 8, pp.1278-1284 crossref(new window)
2.
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage,;;;;;

한국축산식품학회지, 2015. vol.35. 5, pp.585-596 crossref(new window)
 References
1.
Bardocz, S. 1995. Polyamines in food and their consequences for food quality and human health. Trends in Food Sci. Technol. 6:341-346.

2.
Bartholomew, B. A., P. R. Berry, J. C. Rodhouse and R. J. Grilbert. 1987. Scombrotoxic fish poisoning in Britain: features of over 350 suspected incidents from 1976-1986. Epidem. Inf. 99:775-782.

3.
Bover-Cid, S., M. Hugas, M. Izquierdo-Pulido and M. C. Vidal-Carou. 2001. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Int. J. Food Microbiol. 66:185-189.

4.
Bover-Cid, S., M. Izquierdo-Pulido and M. C. Vidal-Carou. 1999. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. Int. J. Food Microbiol. 46:95-104.

5.
Brink, B., C. Bamink, H. M. L. J. Joosten and J. H. J. Huis in't Veld. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11:73-84. crossref(new window)

6.
Chen, M.-T., Y.-S. Lin, H.-T. Tsai and H.-L. Kuo. 2002. Efficiency of hurdle technology applied to raw cured meat (Si-raw) processing. Asian-Aust. J. Anim. Sci. 15(11):1646-1652.

7.
Durlu-Ozkaya, F., K. Ayhan and N. Vural. 2001. Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci. 58:163-166.

8.
Eerola, S., R. Hinkkanen, E. Lindfors and T. Hirvi. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. AOAC Internat. 76(3):575-577.

9.
Eerola, S., R. Maijala, A. X. R. Sagues, M. Salminen and T. Hirvi. 1996. Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus. J. Food Sci. 61(6):1243-1246.

10.
Fernandes, J. O. and M. A. Ferreira. 2000. Combined ion-pair extraction and gas chromatography - mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice. J. Chromatogr. A. 886:183-195.

11.
Franzen, F. and K. Eysell. 1969. Biologically Active Amines in Man. Pergamon Press. Oxford.

12.
Halász, A., A. Barath, L. Simon-Sarkadi and W. Holzapfel. 1994. Biogenic amines and their production by microorganisms in food. Trends in Food Sci. Tech. 5:42-49.

13.
Hernandez-Jover, T., M. Izquierdo-Pulido, M. T. Veciana-Nogues, A. Marine-Font and M. C. Vidal-Carou. 1997. Biogenic amine and polyamine contents in meat and meat products. J. Agric. Food Chem. 45:2098-2102.

14.
Izqauierdo-Pulido, M. L., A. Mariné-Font and M. C. Vidal-Carou. 2000. Effect of tyrosine on tyramine formation during beer fermentation. Food Chem. 70:329-332.

15.
Kalac, P., J. Spicka, M. Krizek, S. Steidlova and T. Pelikanova. 1999. Concentrations of seven biogenic amines in sauerkraut. Food Chem. 67:275-280.

16.
Kebary, K. M. K., A. H. El-Sonbaty and R. M. Badawi. 1999. Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development. Food Chem. 64:67-75.

17.
Lee, K. T. and C. S. Yoon. 2001. Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at $0^{\circ}C$. Meat Sci. 59:71-77.

18.
Leuschner, R. G. K. and W. P. Hammes. 1998. Tyramine degradation by Micrococci during ripening of fermented sausage. Meat Sci. 49(3):289-296.

19.
Lonvaud-Funel, A. 2001. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol. Letters 199:9-13.

20.
Maijala, R. and S. Eerola. 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Sci. 35(3):387-395.

21.
Min, J. S., S. O. Lee, A. Jang, M. Lee and Y. Kim. 2004. Production of biogenic amines by microflora inoculated in meats. Asian-Aust. J. Anim. Sci. 17(10):1472-1478.

22.
Novella-Rodriguez, S., M. T. Veciana-Nogues, A. X. Roig-Sagues, A. J. Trujillo-Mesa and M. C. Vidal-Carou. 2002. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening. J. Dairy Sci. 85:2471-2478.

23.
Novella-Rodriguez, S., M. T. Veciana-Nogues, M. Izquierdo- Pulido and M. C. Vidal-Carou. 2003. Distribution of biogenic amines and polyamines in cheese. J. Food Sci. 68(3):750-755. crossref(new window)

24.
SAS. 2000. The SAS system for windows (Release 8.01). SAS Institute, Inc., Cary, NC, USA.

25.
Stratton, J. E., R. W. Hutkins and S. L. Taylor. 1991. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot. 54(6):460-470.

26.
Taylor, S. L. 1986. Histamine food poisoning : Toxicology and clinical aspects. Crit. Rev. Toxicol. 17:91-128. crossref(new window)

27.
Trevino, E., D. Beil and H. Steinhart. 1997. Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage. Food Chem. 60(4):521-526.

28.
Vale, S. and M. B. A. Gloria. 1998. Biogenic amines in Brazilian cheeses. Food Chem. 63(3):343-348.

29.
Valsamaki, K., A. Michaelidou and A. Polychroniadou. 2000. Biogenic amine production in Feta cheese. Food Chem. 71:259-266.

30.
Voigt, M. N., R. R. Eitenmiller, P. E. Koehler and M. K. Handy. 1974. Tyramine, histamine, and tryptamine content of cheese. J. Milk Food Technol. 37:377-388.