Biogenic Amine Contents of Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces

Um, In-Seon; Park, Kwon-Sam

doi:10.5657/kfas.2015.0883

Cited by 4 publications

(1 citation statement)

References 11 publications

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“…Fish sauce is widely consumed in Southeast Asian nations and is also a traditional Korean fermented product. It is manufactured using various salt-fermented fish species including anchovy, sand lance, sardine, hairtail, tuna, and shrimp [1]. The fish sauce is produced from a mixture of fish and salt (4:1) and is fermented for an extended period of 6 months to one year at 30-35 °C.…”

Section: Introductionmentioning

confidence: 99%

Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Song

Lee

et al. 2019

Appl Biol Chem

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A new solid phase microextraction (SPME)-Arrow method was evaluated for the analysis of volatile compounds in kanari-aekjeot, a Korean traditional salt-fermented sand lance sauce, and compared it to the standard headspace-SPME method. Factors observed to affect the extraction, including the fiber used, extraction temperature, extraction time, and NaCl concentration were carefully optimized. The Carboxen/Polydimethylsiloxane fiber exhibited the highest extraction efficiency for both analytical methods and was selected for further optimization of the extraction. The major volatile compounds extracted using both methods were 3-methyl butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-methyl butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alcohol, aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alcohol could only be detected using SPME-Arrow due to its larger sorbent volume. Thus, SPME-Arrow was evaluated as being more suitable for the extraction of pyrazines in sand lance fish sauce and might be useful for determining a broader range of volatile compounds in complex fermented foods.

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Section: Introductionmentioning

confidence: 99%

Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Song

Lee

et al. 2019

Appl Biol Chem

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Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi

Lim¹

2020

Korean J. Food Preserv.

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The purpose of this study was to determine the microbial contamination and the content of biogenic amines (BA) in over-ripened kimchi prepared with different kinds of salted and fermented seafoods during fermentation. The number of bacterial cells in the overall kimchi samples reached a maximum after 3-6 months of fermentation and then gradually decreased thereafter. Yeasts were detected from the overall kimchi samples after 3 months of fermentation, however the amounts of yeast cells were significantly lower than lactic acid bacteria (LAB) cells throughout the fermentation periods. As the fermentation progresses, pH levels and salinity of all kimchi samples gradually decreased, whereas titratable acidity values and amino-type nitrogen and volatile base nitrogen contents sharply increased. There were significant differences (p<0.05) in the microbiological and physicochemical properties observed in freshly-made kimchi and over-ripened kimchi prepared by using different kinds of salted and fermented seafoods. Immediately after preparation, BA-producing LAB were isolated from kimchi samples with salted and fermented seafoods, and the strain numbers of the bacteria in over-ripened kimchi were significantly higher than in freshly-made kimchi. In contrast, the reduction of histamine and putrescine contents in some over-ripened fermented kimchi samples prepared with 'Kanari-aekjeot' and 'Myeolchi-aekjeot' was observed during the late stage of fermentation, which may be the effect of microorganisms with antibacterial activity against BA-producing bacteria or BA-degrading bacteria. Key words：biogenic amine, lactic acid bacteria, over-ripened kimchi, salted and fermented seafood

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Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places

Lee¹,

Lim²,

Lee³

et al. 2022

Korean J. Food Preserv.

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We investigated the quality characteristics and microbial community found in traditional outdoor-type doenjang fermented at different temperatures. The quality characteristics that were highly correlated with fermentation temperature were analyzed. The average temperature of doenjang in the summer was highest in the order of fermentation by field in Damyang (JDF), fermentation by smart management facility in Damyang (JDS), and fermentation by field in Pyeongchang (JDFP), and in winter was the highest in the order JDS, JDF, and JDFP. The b* value and the degree of browning were highest in the order of JDF, JDS, and JDFP. Among the quality characteristics that affect the degree of fermentation and taste, samples with high summer temperature showed high ammonia nitrogen content, α-amylase activity, sugar content, organic acid content, and acidity and samples with high winter temperature showed high protease activity, amino nitrogen content, biogenic amine content, and alcohol content. Regarding the microbial community, the level of the Enterococcus genus was high in the samples with low winter temperatures, while the level of the Bacillus genus was high in the samples with high winter temperatures. Additionally, the genus Wickerhamiella and Zygosaccharomyces were highest in the samples with the lowest temperatures in summer and winter. Furthermore, acidity, biogenic amine content, glucose content, and lactic acid content were analyzed as major factors influencing the quality characteristics of doenjang according to the ripening region and location.

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Biogenic Amine Contents of Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces

Cited by 4 publications

References 11 publications

Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi

Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places

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