http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Dara Doeun (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
-
Dara Doeun,신혜선,정명섭 한국응용생명화학회 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.1
This study investigated the effects of storage temperatures, vacuum packaging, and high hydrostatic pressure (HHP) on the formation of biogenic amines (BAs) in Gwamegi. The Gwamegi samples were subjected to 400 MPa pressure for 10 min at 20 °C or vacuum packaging, and then stored at −16, 5, or 25 °C for 28 days. The amounts of six BAs (histamine, tyramine, cadaverine, putrescine, spermine, and spermidine) and the total plate counts were checked weekly. Compared with the control at 5 °C, the total plate counts were 2–3 log CFU lower for the HHP-treated samples and 1–3 log lower for the vacuum-packaged samples. Tyramine, spermine, and spermidine were found in Gwamegi stored at −16 °C and tyramine, cadaverine, spermine, and spermidine at 5 °C, whereas all six BAs were found at 25 °C. Histamine was relatively low in amount in all the treated samples. The BAs reached a high level during storage at 25 °C, with the total concentration reaching 1099 ppm in 28 days. After HHP treatment or vacuum packaging, the concentration of cadaverine and spermidine decreased, whereas that of tyramine and spermine increased. Tyramine was the dominant BA in all the samples and during storage at 5 °C in the control (0–56.67 ppm), HHP-treated (0–105 ppm), and vacuum-packaged (0–90 ppm) samples. Both HHP treatment and vacuum packaging effectively reduced the formation of some types of BAs and improved the microbial quality in Gwamegi. However, simultaneously, they also promoted the formation of others types of BAs such as tyramine and spermine.
-
Dara Doeun,Munkhtugs Davaatseren,정명섭 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.6
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
