Bacterial contribution to histamine and other biogenic amine content in Juk (Korean Traditional Congee) cooked with seafood
Eight representative types of juk (Korean traditional congee) cooked with seafood, and plain juk were analyzed for biogenic amine content. Results revealed that while plain juk contains no biogenic amines, juk prepared with seafood has a high level of histamine, ranging from 120 to 170 mg/kg. The se...
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Veröffentlicht in: | Food science and biotechnology 2013, 22(6), , pp.1675-1681 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | Eight representative types of
juk
(Korean traditional congee) cooked with seafood, and plain
juk
were analyzed for biogenic amine content. Results revealed that while plain
juk
contains no biogenic amines,
juk
prepared with seafood has a high level of histamine, ranging from 120 to 170 mg/kg. The seafood used in
juk
preparation contained different concentrations of histamine, ranging from 60 to 300 mg/kg. No other biogenic amines were detected in most
juk
and seafood samples. The bacterial contribution to the biogenic amine content in selected seafood was evaluated by analyzing the bacterial distribution and ability to produce biogenic amines. Strains of
Achromobacter, Staphylococcus
, and
Micrococcus
that are capable of producing biogenic amines are the dominant genera in the seafood tested. Therefore, this study suggests that the levels of dominant bacteria need to be controlled to reduce the amounts of biogenic amines in seafood and, thereby, in
juk
prepared with seafood. |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-013-0266-7 |