TY - JOUR
T1 - Effects of various pre-treatment and cooking on the levels of biogenic amines in Korean and Norwegian mackerel
AU - Kim, Yang Su
AU - Kim, Yuri
AU - Park, Hyunbeen
AU - Park, Jooyeon
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/9
Y1 - 2021/9
N2 - 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).
AB - 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).
KW - Biogenic amine
KW - Cooking
KW - High-performance liquid chromatography
KW - Mackerel
KW - Pre-treatment
UR - http://www.scopus.com/inward/record.url?scp=85115144165&partnerID=8YFLogxK
U2 - 10.3390/foods10092190
DO - 10.3390/foods10092190
M3 - Article
AN - SCOPUS:85115144165
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 9
M1 - 2190
ER -