Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogenic amine concentrations reported by various studies. Upon evaluation, some kimchi products were found to contain histamine and tyramine at potentially hazardous concentrations exceeding the recommended limit of 100 mg/kg for both histamine and tyramine. The biogenic amines may have originated primarily from metabolic activity by microorganisms during fermentation, as well as from Jeotgal (Korean fermented seafood) and Aekjeot (Korean fermented fish sauce) products commonly used as ingredients for kimchi production. Many studies have suggested that Jeotgal and Aekjeot may contribute to the histamine and tyramine content in kimchi. Microorganisms isolated from kimchi and Jeotgal have been reported to produce both histamine and tyramine. Despite the potential toxicological risks, limited research has been conducted on reducing the biogenic amine content of kimchi and Jeotgal products. The regulation and active monitoring of biogenic amine content during kimchi production appear to be necessary to ensure the safety of the fermented vegetable products.

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

The response surface methodology was used to evaluate the influence of salt content (5–20%), fermentation temperature (25–50 °C), and fermentation time (20–80 days) on the chemical characteristics and histamine level of Iranian fish sauce (Mahyaveh) prepared from Anchovy fish. The results showed that salt had a significant quadratic effect on pH, total nitrogen, salt, and histamine content. The total nitrogen, pH, and histamine of fish sauce decreased with increasing salt concentration. Salt content had a significant linear effect on amino nitrogen. The amount of amino nitrogen decreased with increasing salt. Time had a positive quadratic effect on histamine and total nitrogen levels in fish sauce, whereas it had a positive linear effect on amino nitrogen level. In contrast, temperature showed a significant effect on the total nitrogen, histamine, salt, and pH of fish sauce (p < 0.05). As the temperature increased, total histamine decreased whereas nitrogen concentration increased. The predicted optimal conditions as determined by Response Surface Methodology were salt content of 12.5%, fermentation temperature of 39.15 °C, and fermentation time of 39.79 days. Therefore, high quality Iranian fish sauce can be produced with low salt and histamine content as a potential functional food and ingredient. 

Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group Ⅰ-Ⅶ). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group Ⅴ-Ⅶ those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine.Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.Key words : Anchovy fish sauce, Material freshness, High quality, Hygienic safetyCorresponding author: 051-629-5826, yjcho@pknu.ac.kr (2014 ) .

Effect of Raw Material Freshness on Quality and Safety of Anchovy Fish Sauce

This study was undertaken to investigate the quality changes of salted-fermented anchovy meat made by varying the amount of salt during fermentation at 15℃. Anchovy (11.0-14.0 cm of length, 10.7-17.5 g of weight) added with 15-25% of salt was filled in a round form plastic container (i.d. 10.5x11 cm), and then fermented at 15℃ for 110 days. The factors such as proximate composition, pH, color value (L, a, b), TBA value, amino-N content, salinity, hardness value, free amino acid content and sensory evaluation of salted-fermented anchovy meat were measured. Ash content, color value (redness), TBA value, amino-N content. salinity and hardness value of salted-fermented anchovy meat were increased, but color value (lightness), and moisture content were decreased during fermentation at 15℃. A salted-fermented anchovy meat added with 15% of salt was shown higher content of moisture, amino-N content and free amino acid, TBA value than those of 20 or 25% of salt. Ash content, salinity and hardness value were highest in a product added with 25% of salt. From the result of sensory evaluation, Addition amount of 15% salt and fermentation periods of 110 days were determined to be the most desirable palatability of salted-fermented anchovy meat. Key words : Anchovy, Salt concentration, Fermenting temperature, Salted-fermented anchovy meatCorresponding author : 055-772-9141, kimjg@gnu.ac.kr

Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃

ABSTRACT This study aimed to investigate the effects of salted shrimp on kimchi fermentation. Four types of kimchi (KWD, KWR, KWC, and KWY), based on the variety of salted shrimp (Detteugijeot, Red shrimp jeot, Chujeot, and Yukjeot, respectively), were prepared and stored at 4°C for 6 weeks. Amino nitrogen content in KWD was significantly higher after 4 weeks (P < .05). Arginine content decreased during the fermentation process. Red shrimp had the highest hypoxanthine content among the salted shrimp. However, there was no difference in kimchi hypoxanthine levels based upon the variety of shrimp. Hypoxanthine levels tended to increase during the fermentation process. The main metabolites were converted from sugars to amino acids as the fermentation progressed. The distribution of the microbial community differed with the variety of salted shrimp. In the sixth week, KWY was associated with an umami taste, possibly because the hypoxanthine content increased the most in KWY.

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2135534?needAccess=true

Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot)

Qualities properties of fish sauce made jack mackerel (Trachurns japonicus) at different salt concentrations (25~35%) for 240 days at fermentation temperature () were investigated. Total nitrogen content of the fish sauce made jack mackerel at 25% salt concentration after 240 day of fermentation was higher than those of 30%, 35% salt concentration. Total nitrogen content was increased under the same condition as fermentation temperature increased except at . Amino nitrogen contents at 25% salt concentration after 240 day of fermentation at 35, 45, were 949.3, 812.8 and 834.4 mg/100 g, respectively. Those at 25, fermentation temperature were 811.2 and 614.8 mg/100 g, respectively. The amino acid nitrogen content at 30 and 35% salt concentration ware lower than 20% salt concentration and that after 240 day of fermentation at was lowest. The volatile basic nitrogen content increased during fermentation as fermentation temperature increased. However, increasing salt concentration controlled the formation of volatile basic nitrogen. Histamine content of samples fermented at after 240 days were 9~20 mg/kg showing that it was not significantly different among salt concentration. The results indicated that the controlled salt concentration and fermentation temperature could be used as a successful process for fish sauce of jack mackerel as an unused resource.

/pdf/effect-of-fermentation-temperature-and-salt-concentration-on-23c69lmi0b.pdf

Effect of Fermentation Temperature and Salt Concentration on the Quality of Jack Mackerel(Trachurns japonicus) Fish Sauce

Nutritional Assessment and Mineral Content of Wild and Cultured Catfish Silurus asotus

This study conducted to investigate the quality of commercial fish sauce and determine the grade of them by measuring the chemical compositions and biogenic amines. The commercial salt-fermented anchovy sauce contained 65.84-70.94% (mean : 68.39%) of moisture, 22.19-25.43% (24.22%) of salinity, 5.4-6.1 (5.8) of pH, 0.76-1.61%(1.18%) of total nitrogen, 478.52-924.66 mg/100 g (702.05 mg/100 g) of amino nitrogen and 584.59-1593.52 mg/kg of histamine. Whereas commercial salted-fermented sand lance sauces contained 66.63-71.99% (68.73%) of moisture, 23.9-25.5% (24.57%) of salinity, 5.5-6.4(6.16) of pH, 0.64-1.46% (1.07%) of total nitrogen, 433.51-1006.67 mg/100 g (665.36 mg/100 g) of amino nitrogen and 194.01-1839.68 mg/kg of histamine. Correlation of TN, AN and VBN containing nitrogen was high, but there was no significant correlation between these results and histamine. In total nitrogen content, 6 of the 20 fish sauces were less than Korea Food Standard. The eight samples were less than the amino nitrogen regulation of Korean Industrial Standard (KS). And 14 fish sauce were exceeded by 68% for moisture content standard of Korean Industrial Standard.

Quality Evaluation to Determine the Grading of Commercial Salt-Fermented Fish Sauce in Korea

The purpose of this study is to examine the difference in procrastination and anxiety as a personality trait according to gender and the cognitive regulatory focus of university students. In this study, we would like to answer the following questions: First, is there any difference in procrastination according to gender and regulatory focus? Second, is there any difference in anxiety according to gender and regulatory focus?The participants of this study comprised of 434 university students(171 male, 263 female), studying at 4 universities in South Korea. To examine whether the relative strength of promotion and prevention focus would differ across gender groups and regulatory focus type(promotion or prevention), we conducted a 2X2 factorial analysis of variance(ANOVA).The results of this study are as follows. First, there were significant difference in procrastination according to gender and regulatory focus, but there were no interaction effect between gender and regulatory focus. Second, there were significant difference in trait anxiety according to gender and regulatory focus, but there were no interaction effect between gender and regulatory focus.This study found that procrastination and anxiety as personality traits are differ depending on gender and regulatory focus(promotion focus and prevention focus). Suggestions and discussions based on these findings are provided.Key words : Regulatory focus, Promotion focus, Prevention focus, Procrastination, Anxiety Corresponding author: 051-510-2605, shyoo@pusan.ac.kr

https://www.koreascience.kr:443/article/JAKO201521056137645.pdf

The differences in procrastination and anxiety according to the gender and cognitive regulatory focus of university students

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