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Occurrence of Biogenic Amines in Doubanjiang and Tofu
변보영,Xuezhi Bai,마재형 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1
This study was performed to analyze biogenic amine contents and other parameters in doubanjiang and tofu. Through this study, it was found that doubanjiang contained considerably large amounts of most biogenic amines (>30 mg/kg of β-phenylethylamine in particular),and tofu had a relatively high level of spermidine (>20 mg/kg). Therefore, the amounts of biogenic amines in the foods seem to be occasionally beyond the safe level for human consumption. Meanwhile, the biogenic amine contents in doubanjiang showed a good relationship with salt content (R2=0.89). The spermidine content in tofu samples was closely related to that in soybean, the raw material of tofu. There also appeared to be a good relationship (R2=0.82)between the biogenic amine contents and total plate counts in doubanjiang, but not in tofu. Most strains from the foods were capable of producing biogenic amines, and the identification revealed that bacterial ability to produce biogenic amines was determined at the level of strains rather than species. Taken together, it seems that biogenic amine contents in doubanjiang are mainly affected by fermentation processes, whereas those in tofu are primarily affected by raw materials.
변보영,Xuezhi Bai,마재형 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
Eight representative types of juk (Koreantraditional congee) cooked with seafood, and plain jukwere analyzed for biogenic amine content. Results revealedthat while plain juk contains no biogenic amines, jukprepared with seafood has a high level of histamine,ranging from 120 to 170 mg/kg. The seafood used in jukpreparation contained different concentrations of histamine,ranging from 60 to 300 mg/kg. No other biogenic amineswere detected in most juk and seafood samples. Thebacterial contribution to the biogenic amine content inselected seafood was evaluated by analyzing the bacterialdistribution and ability to produce biogenic amines. Strainsof Achromobacter, Staphylococcus, and Micrococcus thatare capable of producing biogenic amines are the dominantgenera in the seafood tested. Therefore, this study suggeststhat the levels of dominant bacteria need to be controlled toreduce the amounts of biogenic amines in seafood and,thereby, in juk prepared with seafood.