This research was performed to detect the amount of histamine, which is reported as a harmful substance in fermented food, fermented anchovy and sand lance sauce, and to suggest a solution to reduce the histamine level by measuring histamine concentration for different manufacturing methods. Based o...
This research was performed to detect the amount of histamine, which is reported as a harmful substance in fermented food, fermented anchovy and sand lance sauce, and to suggest a solution to reduce the histamine level by measuring histamine concentration for different manufacturing methods. Based on the result, risk assessment of histamine for Koreans according to their daily consumption of fish sauce may be performed in order to ensure food safety with respect to the daily consumption. Furthermore, the data will be used to establish standards, used as a reference data for risk analysis, and used to improve national competitiveness on a level comparable to other countries to prepare for new markets resulting from WTO and FTA (Free Trade Agreement). Assay method used to monitor histamine level in fermented anchovy and sand lance sauce uses an application of non-volatile amine analysis method described in the Japanese Standard Methods of Analysis (2005) for Hygienic Chemistry, which is found in current “Korean Food Standards Index”. As we monitored histamine level in 92 samples of fermented anchovy and sand lance sauce for each manufacturing method, foremost issue in lowering histamine level was to maintain the freshness of anchovy and sand lance after they are caught. It was confirmed that in order to maintain the freshness, the fish must be salted at concentration over 25% and transported to the processing plant while maintaining temperature of 5℃ or lower. In addition, establishing sanitation procedures when fish are being salted and maintaining level of hygiene by cleaning and disinfecting the fermentation tank during the early stage of fermentation were found to be vital to maintaining freshness. Furthermore, prevention of cross-contamination of fermentation tanks and minimization of temperature variance during fermentation were shown to be factors in reducing histamine formation. We also found that micro-filtration (1~4㎛) through filter press or micro filter after sterilization reduced histamine level. It appears that the histamine level was reduced as undecomposed protein and peptides in the extracted sauce coagulated upon heat exposure during sterilization, and histamine that adhered to the coagulated proteins and peptides was filtered by the microfiltration process. Histamine from 52 different fermented anchovy and sand lance sauces in the market was detected at the minimum level of 227.4mg/kg and the maximum level of 860.4mg/kg. The average amount of histamine was 377.4mg/kg in fermented sand lance sauce and 496.2mg/kg in fermented anchovy sauce, which is 131% higher than in fermented sand lance sauce. The result indicated that fermented anchovy sauce is more prone to histamine formation compared to fermented sand lance sauce. Risk assessment performed based on monitoring results of histamine from 52 different fermented anchovy and sand lance sauces in the market and complied with “Codex Assessment Manual” and “2011 Korea Food & Drug Administration Risk Assessment Manual” showed low maximum risk of 3.7% for the entire population. However, risk assessment on only the group with anchovy and sand lance sauce intake, population in the metropolitan area and small towns, females, and populations with ages of 3 ~ 6, 50 ~ 64, and over 65 were at high risks of 100% ~ 198.8%, which necessitates further study and publicity for the high risk (%) groups.
This research was performed to detect the amount of histamine, which is reported as a harmful substance in fermented food, fermented anchovy and sand lance sauce, and to suggest a solution to reduce the histamine level by measuring histamine concentration for different manufacturing methods. Based on the result, risk assessment of histamine for Koreans according to their daily consumption of fish sauce may be performed in order to ensure food safety with respect to the daily consumption. Furthermore, the data will be used to establish standards, used as a reference data for risk analysis, and used to improve national competitiveness on a level comparable to other countries to prepare for new markets resulting from WTO and FTA (Free Trade Agreement). Assay method used to monitor histamine level in fermented anchovy and sand lance sauce uses an application of non-volatile amine analysis method described in the Japanese Standard Methods of Analysis (2005) for Hygienic Chemistry, which is found in current “Korean Food Standards Index”. As we monitored histamine level in 92 samples of fermented anchovy and sand lance sauce for each manufacturing method, foremost issue in lowering histamine level was to maintain the freshness of anchovy and sand lance after they are caught. It was confirmed that in order to maintain the freshness, the fish must be salted at concentration over 25% and transported to the processing plant while maintaining temperature of 5℃ or lower. In addition, establishing sanitation procedures when fish are being salted and maintaining level of hygiene by cleaning and disinfecting the fermentation tank during the early stage of fermentation were found to be vital to maintaining freshness. Furthermore, prevention of cross-contamination of fermentation tanks and minimization of temperature variance during fermentation were shown to be factors in reducing histamine formation. We also found that micro-filtration (1~4㎛) through filter press or micro filter after sterilization reduced histamine level. It appears that the histamine level was reduced as undecomposed protein and peptides in the extracted sauce coagulated upon heat exposure during sterilization, and histamine that adhered to the coagulated proteins and peptides was filtered by the microfiltration process. Histamine from 52 different fermented anchovy and sand lance sauces in the market was detected at the minimum level of 227.4mg/kg and the maximum level of 860.4mg/kg. The average amount of histamine was 377.4mg/kg in fermented sand lance sauce and 496.2mg/kg in fermented anchovy sauce, which is 131% higher than in fermented sand lance sauce. The result indicated that fermented anchovy sauce is more prone to histamine formation compared to fermented sand lance sauce. Risk assessment performed based on monitoring results of histamine from 52 different fermented anchovy and sand lance sauces in the market and complied with “Codex Assessment Manual” and “2011 Korea Food & Drug Administration Risk Assessment Manual” showed low maximum risk of 3.7% for the entire population. However, risk assessment on only the group with anchovy and sand lance sauce intake, population in the metropolitan area and small towns, females, and populations with ages of 3 ~ 6, 50 ~ 64, and over 65 were at high risks of 100% ~ 198.8%, which necessitates further study and publicity for the high risk (%) groups.
주제어
#Histamine Risk assessment Anchovy sauce Sandlance sauce 히스타민 위해도 평가 멸치액젓 까나리액젓
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