Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot,Korean salted and fermented anchovy product |
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| Authors: | Jae-Hyung Mah Young Jun Kim Han-Joon Hwang |
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| Affiliation: | 1. Graduate School of Biotechnology, Korea University, Seoul 136-701, Republic of Korea;2. Department of Food and Biotechnology, Korea University, Chochiwon, Yeon-ki kun, Chungnam 339-700, Republic of Korea;1. National Engineer Research Center for Meat Quality and Safety Control, Nanjing 210095, PR China;2. Key Laboratory of Meat Processing and Quality Control, Ministry of Agriculture, Nanjing 210095, PR China;3. Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, PR China;4. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, PR China;5. Quality and Safety Assessment Research Unit, Agricultural Research Service, USDA, Athens, GA 30605, USA;1. Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;2. Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil;1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China;1. Karadeniz Technical University, Faculty of Marine Sciences, Trabzon 61530, Turkey;2. University of Ljubljana, Faculty of Chemistry and Chemical Technology, Ljubljana, Slovenia |
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| Abstract: | This study was carried out to reduce biogenic amine contents in Myeolchi-jeot, Korean salted and fermented anchovy (Engraulis japonicus). The effects of a variety of spices including ginger, garlic, green onion, red pepper, clove and cinnamon, on biogenic amine production were determined by HPLC. The greatest inhibitory effect on biogenic amine production was observed in the culture treated by garlic extract. In the culture, the contents of putrescine, cadaverine, histamine, tyramine and spermidine were reduced by up to 11.2%, 18.4%, 11.7%, 30.9% and 17.4%, respectively, compared to control. The other spice extracts tested showed less or no effect in reducing biogenic amine contents. In addition, the extract of garlic showed the highest antimicrobial activity against the amine producers tested. The extract of garlic at a concentration of 5% (weight basis) was finally applied to the ripening of Myeolchi-jeot in situ, and then overall production of biogenic amines in Myeolchi-jeot was found to be reduced by up to 8.7%, compared to control. Consequently, it is expected that the findings of this study might be helpful for enhancing the safety of Myeolchi-jeot. |
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