한국수산과학회

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kfas, vol. 54, no. 6, pp.835-840, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0835

Comparison of the Physiochemical Compositions and Biogenic Amine Contents
of Salt-fermented Fishery Products fromy Different Raw Materials
원료에 따른 젓갈류의 이화학적 성분 및 Biogenic Amine류의 함량 비교

심길보*·한형구·안병규·이우진·인정진·송호수1
부경대학교 식품공학과, 1영산대학교 조리예술학부

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery
products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following
measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100
g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen.
The physicochemical components differed extensively between samples from different raw materials, including, fish,
shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg
of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines
detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but
have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is
necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic
amine contents of commercial salt-fermented fishery products.

Keyword : Biogenic amines, Raw material, Salt-fermented fish products, Quality characteristics

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