Effects of various pre-treatment and cooking on the levels of biogenic amines in Korean and Norwegian mackerel

Yang Su Kim, Yuri Kim, Hyunbeen Park, Jooyeon Park, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

This study analyses the biogenic amines (BAs) formed in mackerel cooked by various methods and conditions. Five BAs, including tryptamine, β-phenylethylamine, putrescine, hista-mine, and spermidine, were analysed by high-performance liquid chromatography with UV detec-tion. The level of total BAs was higher in the mackerel fillet (108.14 μg/g) than the headed and gutted fish (91.58 μg/g). Roasted, fried, and stewed mackerel recorded total BA concentrations of 54.28, 82.25, and 163.05 μg/g, respectively. Stewed mackerel contained about 3-fold more BAs than roasted mackerel. The level of total BAs in mackerel increased significantly up to 190%, 236% and 152% as the roasting temperature increased, upon frying, and as stewing temperature increased, respectively (p < 0.05).

Original languageEnglish
Article number2190
JournalFoods
Volume10
Issue number9
DOIs
StatePublished - Sep 2021

Keywords

  • Biogenic amine
  • Cooking
  • High-performance liquid chromatography
  • Mackerel
  • Pre-treatment

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