Quantitative analysis of biogenic amines in raw and processed foods of animal origin on Korean domestic market

Joong Seok Min, Sang Ok Lee, Aera Jang, Mooha Lee, Yangha Kim

Research output: Contribution to journalArticlepeer-review

17 Scopus citations

Abstract

This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results with those of western countries. Egg yolk had more BAs than egg white. BAs detected in ham samples were the highest level in barbecued tender loin ham. Sausage samples had less BAs than ham samples. However, the delicatessen sausages had significantly higher levels of histamine than the other sausage samples (p<0.001). Cadaverine, spermidine and spermine were detected in market milks and their concentrations were very low compared with other samples. In Cheddar cheese, tyramine (44.46±0.83 μ/g) was the major BA. The major BA of stirred yoghurt samples was histamine. These results suggest that BAs of the foods of animal origin distributed on Korean domestic markets were not much different from those of western countries and would not cause any harmful effect to consumers.

Original languageEnglish
Pages (from-to)1764-1768
Number of pages5
JournalAsian-Australasian Journal of Animal Sciences
Volume17
Issue number12
DOIs
StatePublished - Dec 2004

Keywords

  • Biogenic Amines
  • Foods of Animal Origin
  • Korean Domestic Markets

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