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

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

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)

Mahyaveh is a traditional seasoned fish sauce in Iran that its histamine level is above the hazardous limit defined by food safety systems. This study aimed to add Allium sativum (A. sativum) and Bunium persicum (B. persicum) essential oils (EOs) at four concentrations including 0 (control), 0.1, 1, and 2%, as effective antimicrobial agents to monitor changes in the level of histamine at 30, 60, 90, and 120 days. Histamine ELISA Kit was used for histamine determination and mean values of histamine were compared using SPSS. The level of histamine in 0.1% B. persicum, 0.1% A. sativum, and control at day 30 was 8,403.05, 10,596.15, and 16,339.00 mg/kg, respectively. The results show that the level of histamine in all treatments containing A. sativum and B. persicum EOs at all concentration as well as all days was lower than the control group. Additionally, significantly lower level of histamine was observed in all B. persicum treatment group in compare to A. sativum treatment. While sensory evaluation was considered, no significant differences between the control and treatments in overall acceptance scores were seen. This study suggested that A. sativum and B. persicum EOs at 0.1% concentration could be useful strategy to reduce histamine level in the Mahyaveh. PRACTICAL APPLICATIONS: Mahyaveh as a fermented fish sauce in Iran has been proved to contain high levels of histamine which is hazardous for public health. It is necessary to reduce the level of histamine. In the present work, we use two different natural products and monitored its effect on histamine content of Mahyaveh for 120 days. Our results indicated that the addition of low concentration of Allium sativum or Bunium persicum essential oils could effectively reduce histamine level in Mahyaveh without affecting sensory acceptance. This could be considered as practical strategy to reduce potential hazards of histamine in Mahyaveh or other fermented fish sauces.

Studying the effect of Allium sativum and Bunium persicum essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce

As Korea represents longer than 5000 years of history, various foods and beverages have been developed and settled as daily foods during this long period of history. Also, foods and beverages contribute to be settled down to the unique diet as traditional foods. Based on agricultural, livestock, and marine products produced in the Korean Peninsula, many types of traditional foods are introduced and transmitted from generation to generation. In addition, a specific culture of dishes that garnishes dishes with boiled rice, which is the staple food influenced by grain-based dietary habits, has settled. Vegetables and fishes have been used as major side dishes, and various fermentation techniques depending upon raw materials were applied to create new varieties of unique foods. By these fermentation skills, there were various fermented foods that appeared and led to establish the basis of unique tastes and flavors to all kinds of foods. The fermented traditional foods have very unique flavors and tastes that are not present in their original raw materials. They produce not only those flavors but also various components which have a wide range of bioactive functions, such as anticancer, anti-hypertension, anti-diabetes, and anti-obesity. In this chapter, fermented soybean products, lactic acid-fermented vegetable products, Kimchi, fermented fishes for condiments, and fermented alcoholic beverages, mainly Makgeolli that represent Korean ethnic fermented beverage, are presented with their functionalities.

Ethnic Fermented Foods and Beverages of Korea

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

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

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