$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

적색어류의 biogenic amine 생성에 따른 저장온도의 영향

Effect of Storage Conditions on Biogenic Amine Levels in Dark-Fleshed Fishes

Abstract

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, ${\beta}$-phenylethylamine, spermine, spermidine and agmatine. The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures $20{^{\circ}C}$, $4{^{\circ}C}$, and $-25{^{\circ}C}$, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at $20{^{\circ}C}$. Fish stored at lower temperatures $4{^{\circ}C}$, showed lower content of biogenic amines. At $-25{^{\circ}C}$ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.

참고문헌 (35)

  1. Koh, K.B. and Y.H. Park(1982). Studies on the histamine contents in the canned dark-fleshed fishes. Korean Fish. Soc., 15, 191-198 
  2. Mietz J.L. and Karmas, E(1978). Polyamine and histidine content of rockfish, salmon, lobster and shrimp as an indicator of decomposition, J. Assoc. Off. Anal. Chem., 61, 139 
  3. Shalaby, A.R(1996). Significance of biogenic amine to food safety and human health. Food Res, Int., 29, 675-690 
  4. Simidu. W. and S. Hibiki(1954). Studies on putrefaction of aquatic products-12. On putrefaction of bloody muscle, Bull. Japan Soc. Sci. Fish, 20, 206-208 
  5. Taylor, S. L. and S. S. Sumer(1986). Determination of histamine, cadaverine and putrescine. In D. E. Kramer, & J. Liston (Eds.), Seafood quality determination. Proceedings of an international symposium Amsterdam: Elsevier Science, 245-253 
  6. Yamanaka, H., Shimakura, K., Shiomi, K., and Kikuchi, T(1986). Changes in nonvolatile amine contents of the meats of sardine and saury pike during storage, Bull. Japan Soc. Sci. Fish, 50, 695 
  7. 河端俊治(1974). ヒスタミンの イオン交換クロ マトグラフィィー. 水産生物化學, 食品學 實驗書(齊藤恒行.內山均.梅本 滋.河端俊治 編), 厚生閣, 東京, 300-305 
  8. Kang, J.H. and Y.H. Park(1984). Effect of food additives on the histamine formation during processing and storage of mackerel: (1) Effect of salt, acidulants and sweetenings, Korean Fish. Soc., 15, 383-390 
  9. Park, Y.H., S.B. Kim, H.K. Jeong, K.B. Koh and D.S. Kim(1981). Changes in histamine content in the muscle of dark-fishes during storage and processing, -Change of histamine contents in the muscle of mackerel like. Korean Fish. Soc., 14, 122-129 
  10. Mah, J.H., S.Y. Shin, H.S. Lee, H.Y. Cho and H.J. Hwang(2001). Improvement of decarboxy- lating agar medium for screening biogenic amine producing bacteria in kimchi, J. Microbiol. Biotechnol., 11, 491-496 
  11. Ryu, H.C., H.R. Kim, S.H. Kim, D.K. Kim, Y.M. Lee, H.M. Kim, N.H. An and T.Y. Shin (1996). Determination of histamin by reverse-phase high performance liquid chromatography with fluorescence detection. Analytical & Science & Technology, 9, 198-202 
  12. Kim, J.H., H.J. Ahn, D.H. Kim, C.U. Jo, B.S. Cha and M.W. Byun(2002a). Effects of gamma irradiation on biogenic amines levels in Doenjang during fermentation. J. Korean Soc. Food Sci. Nutr., 31, 713-716 
  13. Rhee, J.S., Y.S. Kim, K.S. Cha, H.J. Rhee, C.S. Hong, H.W. Nam, C.O. Myung, K.W. Lee and Y.C. Lee(1997). A study on the analysis of histamine by spectrofluorimetry, Analytical & Science & Technology, 10, 43-52 
  14. Rossi S., C. Lee, P.C. Ellis and L.F. Pivarnik (2002). Biogenic amines formation in bigeye tuna steaks and whole skipjack tuna, J. Food Sci,, 67, 2056-2060 
  15. Park, Y.H., D.S. Kim, S.S. Kim and S.B. Kim (1980). Changes in histamine content in the muscle of dark-fishes during storage and processing. 1. Changes in histamine contents in the muscle of common mackerel, gizzard-shad and small sardine, Korean Fish Soc., 13, 15-22 
  16. Bardocz, S(1993). The role of dietary polyamines, Eur. J. Clin. Nutr., 47, 683-690 
  17. Kimata, M. and A. Kawai(1959). Studies on the histamine formation of Proteus morganii(cont.). Mem. Research Inst. Food Sci. Kyoto Univ., 18, 1-7 
  18. 日本厚生省編(1960). 食品衛生檢査指針 - I, 揮發性鹽基窒素, 日本衛生協會, 東京, 30-32 
  19. Veciana-Nogues M. T., T. Hernandez-Jover, A. Marine-Fony and M. C. Vidal-Carou(1995). Liquid chromatographic method for determination of biogenic amines in fish and fish products, Food composition and additives, 78, 1045-1050 
  20. Ali R. Shalaby(1996). Significance of biogenic amines to food safety and human health, Food Research International, 29, 675-690 
  21. AOAC(1990). Official Methods of Analysis, 15th ed. Association of official analytical chemists, Arlington, 876-877 
  22. Luten, J.B., W. Bouquet, L. A. J. Seuren, M. M. Burggraaf, G. Riekwel-Booy, P. Durand, M. Etienne, J. P. Gouyou, A. Landrein, M. Leclerq and R. Guinet(1992). Biogenic amines in fishery products: Stamdardization methods within EC, In quality assurance in the fish industry, 427-439 
  23. Park, I.S., D.K. Kim, D.H. Shon, Y.J. Cho and N.S. Kim(1999). Measurement of biogenic amines with a chitopearl enzyme reactor, Korean J. Food Sci. Technol., 31, 593-599 
  24. Centers for disease control and prevention [CDC](2000). Surveillance for foodborne disease outbreaks-united states, 1993-1997. MMWR 49, 1-72 
  25. Suzuki, U., C. Yoneyama and S. Okada(1912). Composition of "bonito"salt past, J. Coll. Agr. Tokyo Imp. Univ., 5, 33-41 
  26. Kimata, M. and A. Kawai(1958). Studies on the histamine formation of Proteus morganii. Mem. College Agr. Kyoto Univ. Fish. Ser. Special Issue, 92-99 
  27. Ten Brink, B., Damink, C., Joosten, H. and Huis in't, V(1990) Occurrence and formation of biologically active amines in foods, Int. J. Food Microbiol., 11, 73-84 
  28. U.S.Food and Drug Administration[USFDA] (2001). Ch.7 Scombrotoxin (histamine) formation, In.:Fish and fishery products hazards and controls guide. 3rd ed. Washington, D.C.: Dept. of Health and Human Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood. 73-90 
  29. Kawabata, T. and S. Suzuki(1959). Studies on the food poisoning associated with putrefaction of marine products-8. Distribution of 1-(-)-histidine decarboxylase among proteus organisms and the specipicity of decarboxylating activity with washed cell suspension, Bull. Japan Soc. Sci. Fish, 25, 473-480 
  30. Kim, D.K., I.S. Park and N.S. Kim(1998). Determination of chemical freshness indices for chilled and frozen fish. Korean J. Food Sci. Technol., 30, 996-999 
  31. Kim, J.H., H.J. Ahn, J.H. Hong, S.B. Han and M.W. Ryun(2002b). Survey of biogenic amines contents in commercial beers. Korean J. Food Sci. Technol., 34, 1127-1129 
  32. Hibiki, S. and W. Simidu(1959). Studies on putrefaction of aquatic products-27. Inhibition of histamine formation in spoiling of cooked fish and histidine content in various fishes, Bull. Japan Soc. Sci. Fish, 24, 916-919 
  33. Igarashi, H(1938). The pungent principles of fishes produced by decrease in freshness, Part-1. J. Chem. Soc. Japan, 59, 1258-1259 
  34. Kim, J.H., H.J. Park, M.J. Kim, H.J. Ahn and M.W. Byun(2003). Survey of biogenic amine contents in commercial soy sauce. Korean J. Food Sci. Technol., 35, 325-328 
  35. Hardy, R. and G.M. Smith(1976). The storage of mackerel (Scomber scombrus). Development of histamine and rancidity, J. Sci. Food Agric., 27, 595-599 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일