Safety Assessment of Biogenic Amines in School-Meal Fishery Products

Kim, Young-su; Kim, Beom-ho; Kim, Kyung‐A; Kim, Dae-Hwan; Yun, Hee-Jeong; Kwak, Shin-Hye; Kang, Kyung-Ja; Cho, Wook-hyun; Moh, Ara; Choi, Ok-Kyung; Yoon, Mi‐Hye

doi:10.13103/jfhs.2020.35.2.125

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…Safety issues for fishery products are increasing every year. Safety investigations on radioactive, heavy metal, and pesticide residues have been conducted for fishery products [ 1 , 2 ]. However, no study has yet conducted a detailed determination of biogenic amines (BAs) in cooked foods such as, for example, school meals.…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel

Kim

Park

et al. 2021

Foods

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This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, histamine, and spermidine, were analysed by high-performance liquid chromatography with UV detection. The level of total BAs was higher in the mackerel fillet (108.14 µg/g) than the headed and gutted fish (91.58 µg/g). Roasted, fried, and stewed mackerel recorded total BA concentrations of 54.28, 82.25, and 163.05 µg/g, respectively. Stewed mackerel contained about 3-fold more BAs than roasted mackerel. The level of total BAs in mackerel increased significantly up to 190%, 236% and 152% as the roasting temperature increased, upon frying, and as stewing temperature increased, respectively (p < 0.05).

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Section: Introductionmentioning

confidence: 99%

Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel

Kim

Park

et al. 2021

Foods

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Development and application of an evaluation tool for school food culture in elementary, middle, and high schools in Gyeonggi Province, South Korea

Kim,

Kwon,

Hong

et al. 2024

Nutr Res Pract

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BACKGROUND/OBJECTIVES To encourage schools to transform school meal programs to be more educational, it is necessary to evaluate the related environment using a whole school approach. We developed a school food culture evaluation tool to quantitatively evaluate school food culture in Gyeonggi Province, Korea. SUBJECTS/METHODS Based on a literature review, a school food culture evaluation system consisting of areas, subareas, indicators, and questions (scored on a 5-point scale) was constructed. The validity of the tool was reviewed using focus group interviews, the Delphi technique, and a preliminary survey. Subsequently, evaluation tool was applied to elementary, middle, and high schools in Gyeonggi Province. Data from 115 schools were used for the final analysis. This included 64 elementary schools, 29 middle schools, and 22 high schools. At least one respondent from each group—school administrators, teachers, and nutrition teachers (or dietitians)—participated. The results were compared at the school level. RESULTS The evaluation tool consisted of 66 questions in 5 areas (institutional environment, physical environment, educational environment, educational governance, and school meal quality). The total average score for school food culture was 3.83 points (elementary school 3.89 points, middle school 3.76 points, and high school 3.76 points) and did not differ significantly among school levels. Among the 5 evaluation areas, scores were highest for institutional environment (4.43 points) and lowest for physical environment (3.07 points). Scores for educational environment, educational governance, and school meal quality were 3.86, 3.85, and 3.97 points, respectively. CONCLUSION It is necessary to improve the physical environment to create a desirable school food culture in Gyeonggi Province. To effectively promote healthy eating, ongoing investment and interventions by local authorities at improving school food culture are needed, with an emphasis on particular factors, such as the eating environment and staff training.

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Safety Assessment of Biogenic Amines in School-Meal Fishery Products

Cited by 2 publications

References 7 publications

Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel

Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerel

Development and application of an evaluation tool for school food culture in elementary, middle, and high schools in Gyeonggi Province, South Korea

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