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멸치액젓의 화학적 위해요소로서의 바이오제닉 아민 노출 평가
Exposure Assessment of Biogenic Amines as a Chemical Hazard in Commercial Anchovy Fish Sauce from South Korea

급식외식위생학회지 = Journal of the foodservice safety, v.4 no.1, 2023년, pp.1 - 6  

김은경 (한국식품연구원 식품표준연구센터) ,  이희영 (한국식품연구원 식품표준연구센터) ,  박선현 (한국식품연구원 식품표준연구센터)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study was conducted to evaluate the chemical hazards of 74 kinds of commercial anchovy fish sauce in Korea by measuring their biogenic amine content. The biogenic amines detected in commercial anchovy fish sauce were tryptamine, putrescine, cadaverine, tyramine, spermidine, spermine, and histam...

주제어

#Anchovy   #fish sauce   #biogenic amines   #histamine   #exposure assessment  

표/그림 (6)

참고문헌 (36)

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