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Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product

Authors
Mah, Jae-HyungKim, Young JunHwang, Han-Joon
Issue Date
May-2009
Publisher
ELSEVIER SCI LTD
Keywords
Biogenic amines; Korean salted and fermented fish product; Myeolchi-jeot; Spices; Garlic
Citation
FOOD CONTROL, v.20, no.5, pp.449 - 454
Indexed
SCIE
SCOPUS
Journal Title
FOOD CONTROL
Volume
20
Number
5
Start Page
449
End Page
454
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/120114
DOI
10.1016/j.foodcont.2008.07.006
ISSN
0956-7135
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. (C) 2008 Elsevier Ltd. All rights reserved.
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