Quality Evaluation to Determine the Grading of Commercial Salt-Fermented Fish Sauce in Korea

Cho, Young-Je; Lee, Hong‐Hee; Kim, Bokyoung; Gye, Hyeon-Jin; Jung, Woo-Young; Shim, Ki-Hwan

doi:10.13000/jfmse.2014.26.4.823

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…Similarly, Shin et al [28] reported that Kkanari - aekjeot contained β -phenylethylamine, histamine, and tyramine at concentrations that exceeded recommended limits by a factor of approximately 1, 10, and 3, respectively. Notably, the highest histamine content in Kkanari - aekjeot was reported by Cho et al [49] as concentrations greatly exceeded the recommended limit by a factor of approximately 18.…”

Section: Determinants For Biogenic Amine Content In Kimchimentioning

confidence: 94%

“…Similarly, Shin et al [28] reported that Myeolchi - aekjeot contained β -phenylethylamine, histamine, and tyramine at concentrations that exceeded recommended limits by a factor of approximately 1, 4, and 4, respectively. Cho et al [49] and Joung and Min [50] reported histamine concentrations in Myeolchi - aekjeot which greatly exceeded recommended limits by a factor of about 21 and 11, respectively.…”

Section: Determinants For Biogenic Amine Content In Kimchimentioning

confidence: 99%

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Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Park

Lee

Mah

2019

Foods

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Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from Jeotgal (Korean fermented seafood) and Aekjeot (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that Jeotgal and Aekjeot may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and Jeotgal have been reported to produce both histamine and tyramine. Despite the potential toxicological risks, limited research has been conducted on reducing the biogenic amine content of kimchi and Jeotgal products. The regulation and active monitoring of biogenic amine content during kimchi production appear to be necessary to ensure the safety of the fermented vegetable products.

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Section: Determinants For Biogenic Amine Content In Kimchimentioning

confidence: 94%

Section: Determinants For Biogenic Amine Content In Kimchimentioning

confidence: 99%

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Park

Lee

Mah

2019

Foods

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“…This could cause difficulties in optimization of biodegradation, because each strain might have different optimal reaction conditions. Particularly in the fish sauce industry, a high concentration of salt (20-25%) is added during processing (Cho et al, 2014). Therefore, salt-tolerant microbes are required, especially for the degradation of fish sauce waste.…”

Section: Identification Of the Isolatementioning

confidence: 99%

Degradation Characteristics of A Novel Multi-Enzyme-Possessing Bacillus licheniformis TK3-Y Strain for the Treatment of High-Salinity Fish Wastes and Green Seaweeds

Kang¹,

Kim²

2015

Fisheries and aquatic sciences

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To reutilize fisheries waste, we isolated a bacterial strain from a coastal area located in Busan. It was identified as Bacillus licheniformis TK3-Y. Using plate assay and 500-mL flask experiments, we found that the isolate simultaneously possessed cellulolytic, proteolytic, and lipolytic activities with salt tolerance. 10% (v/v) inoculums, were used to examine the biodegradation characteristics of the TK3-Y strain on carboxymethylcellulose, skim milk, and olive oil media. The optimum conditions for pH, temperature, agitation speed, and NaCl concentration on each 1% substrate were 6, 50°C, 180 rpm, and 17.5%, respectively. Under optimal conditions, the TK3-Y strain showed 1.07 U/mL cellulolytic, 1,426 U/mL proteolytic, and 6.45 U/mL lipolytic activities. Each enzyme was stable within a range of 17.5 -35% NaCl. Therefore, the salt tolerance ability of strain TK3-Y was superior to other related strains. In degradation of a mixed medium containing all three substrates, both the cellulolytic and proteolytic activities were somewhat lower than those on each single substrate, while the lipolytic activity was somewhat higher. From the above results, the TK3-Y strain appears to be a good candidate for use in the efficient treatment of fisheries waste in which components are not collected separately.

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Ethnic Fermented Foods and Beverages of Korea

Shin

Kim²,

Park

et al. 2016

Ethnic Fermented Foods and Alcoholic Beverages of Asia

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Quality Evaluation to Determine the Grading of Commercial Salt-Fermented Fish Sauce in Korea

Abstract: This study conducted to investigate the quality of commercial fish sauce and determine the grade of them by measuring the chemical compositions and biogenic amines. The commercial salt-fermented anchovy

Cited by 4 publications

References 5 publications

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Degradation Characteristics of A Novel Multi-Enzyme-Possessing Bacillus licheniformis TK3-Y Strain for the Treatment of High-Salinity Fish Wastes and Green Seaweeds

Ethnic Fermented Foods and Beverages of Korea

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