한수지 51(6), , 2018 Original Article Korean J Fish Aquat Sci 51(6), ,2018 국내산시판멸치 (Engraulis japonicas) 액젓의품질평가 엄인선 서정길 김희대 1 박권삼 * 군산대학교식품

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1 한수지 5(6), , 208 Original Article Korean J Fish Aquat Sci 5(6), ,208 국내산시판멸치 (Engraulis japonicas) 액젓의품질평가 엄인선 서정길 김희대 박권삼 * 군산대학교식품생명공학과, 충북도립대학바이오생명의약과 The Quality of Commercial Salted and Fermented Anchovy Engraulis japonicas Sauces Produced in Korea In-Seon Um, Jung-Kil Seo, Hee-Dai Kim and Kwon-Sam Park* Department of Food Science and Biotechnology, Kunsan National University, Gunsan 5450, Korea ¹Department of Biotechnology and Biomedicine, Chungbuk Provincial College, Cheongju 2860, Korea We investigated the quality of 2 commercial salted and fermented anchovy Engraulis japonicas sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a moisture content of % (mean: 68.7%), salinity of % (mean: 22.29%), ph of (mean: 5.63), volatile basic nitrogen content of mg/00 g (mean: 99.9 mg/00 g), total nitrogen content of % (mean:.30%) and amino nitrogen content of , mg/00 g (mean: mg/00 g). The viable cell counts ranged from not detected to CFU/mL, and the number of biogenic amine-forming bacteria was very low or undetectable. The tested samples contained ,,6 mg/kg (mean mg/kg) histamine, mg/kg (mean 98.4 mg/kg) cadaverine, mg/kg (mean mg/kg) tryptamine, mg/kg (mean mg/kg) putrescine, and mg/kg (mean mg/kg) tyramine. Whereas no spermidine or spermine was detected in any sample. These results strongly suggest the necessary of monitoring the biogenic amine contents of commercial salted and fermented anchovy sauces carefully to ensure consumer health. Key words: Anchovy sauces, Biogenic amines, Engraulis japonicus, Fermented fish food, Safety 서론,,,, (MFDS, 208). (MFDS, 208),,,,,,, 20-30% -2. (.0% 0.5% ), (n=5, c=, m=0, M=0) (MFDS, 208). ( ), ( ), ( ), (70% ), (23% ), (.0% ) (NFQS, 206). ( ), ( 68%, 70% ), (.2%, 0.5% ), ( 600 mg/00 g, 300 mg/00 g ), (25% ) (KSA, 206).,. *Corresponding author: Tel: Fax: address: parkks@kunsan.ac.kr This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Korean J Fish Aquat Sci 5(6), , December 208 Received 5 October 208; Revised 3 November 208; Accepted 2 November 208 저자직위 : 엄인선 ( 대학원생 ), 서정길 ( 교수 ), 김희대 ( 교수 ), 박권삼 ( 교수 ) Copyright 208 The Korean Society of Fisheries and Aquatic Science 667 pissn:0374-8, eissn:

2 668 엄인선ㆍ서정길ㆍ김희대ㆍ박권삼 (biogenic amines). (Wendakoon and Sakaguchi, 992).,,,,,,,,, (Lovenberg, 973; Joosten and Olieman, 986; Taylor, 986; Shalaby, 996; Hungerford, 200).,,, (,, ) 200 mg/kg (MFDS, 208),.,. 재료및방법 재료및시약 , B ( ), C ( ), C ( ), G ( ), H ( ), E ( ). Biogenic amine cadaverine, histamine (97%), putrescine, spermidine (98%), spermine (97%), tryptamine (98%), tyramine (99%),7-diaminoheptane (I.S.) dansyl chloride Sigma-Aldrich (Switzerland), acetonitrile HPLC, ether. 이화학성분분석 05 (AOAC, 995), Mohr (AOAC, 995), semi-micro Kjeldahl (AOAC, 995), Formol (Kohara, 982), Conway unit (Ministry of Social Welfare of Japan, 960) ph ph meter (UB-0, Denver Instrument Co., Gottingen, Germany). 색도측정 (JC 80, Color Technosystem Co., Ltd., Tokyo, Japan) Hunter color system L ( ), a ( ), b ( ) E ( ). L 9.985, a 0.05, b 일반세균수, 바이오제닉아민생성균수, 대장균군및대장균측정 standard methods for the examination of water and wastewater (APHA, 984) standard plate count agar (Difco, USA) % [tryptone (0.5%), yeast extract (0.5%), sodium chloride (0.5%), glucose (0.%), tween 80 (0.05%), MgSO 4 7H 2 O (0.02%), CaCO 3 (0.0%), MnSO 4 4H 2 O (0.005%), FeSO 4 7H 2 O (0.004%), bromocresol purple (0.006%), amino acid (2%) and agar (2%)] (Zaman et al., 20). 0 ml (3M Petrifilm EC, 3M Health Care, USA), ( ),. 바이오제닉아민측정 (MFDS, 208)..0 ml 0. N HCl 50 ml..0 ml 00 g/ml (,7-diaminoheptane) 00 L 0.5 ml % dansyl chloride acetone 0.8 ml 45. 0% proline 0.5 ml ether 5 ml 0 acetonitrile ml 0.45 m HPLC system (YL 900, YoungLin Instrument Co., Ltd., Korea) 3, Table. 결과및고찰 이화학성분조성 2 (,, ph, VBN (volatile basic nitrogen), ) Table

3 멸치액젓의품질평가 % ( 68.7%), % ( 22.29%), ph ( 5.63), VBN mg/00 g ( 99.9 mg/00 g), % (.30%) , mg/00 g ( mg/00 g). (70% ), (68% ) 6. (23% ) 3, Table. Instrument condition for HPLC analysis of biogenic amine in commercial salted and fermented anchovy Engraulis japonicus sauces Parameter Detector Column Conditions UV Carbamate Column, C8 ( mm 5 μm) Column Temp 40 Flow rate Run time ml/min 35 min Gradient elution (min) ACN (%) H 2 O (%) Wavelength 254 nm ACN, Acetonitrile. HPLC, High performance liquid chromatography. (25% ). (600 mg/00 g ). (% ), (.2% ) 2. (Cho et al., 999; Jang et al., 2004),. 2, mg/00 g ( 99.9 mg/00 g) (Oh, 999; Jang et al., 2004; Kim et al., 20),,,.. Table 2. The contents of moisture, salinity, ph, VBN, total nitrogen and amino nitrogen in commercial salted and fermented anchovy Engraulis japonicus sauces Sample No. Moisture (%) Salinity (%) ph VBN (mg/00 g) Total nitrogen (%) NH 2 -N (mg/00 g) 68.28± ± ± ±4.8.44±0.05,086.62± ± ± ± ±6.3.46± ± ± ± ± ± ± ± ± ± ± ±.34.29± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±.97.25± ± ± ± ± ± ± ± ± ± ± ± ± ±5.28 VBN, Volatile basic nitrogen.

4 670 엄인선ㆍ서정길ㆍ김희대ㆍ박권삼,,. 멸치액젓의색도 Maillard melanoidin (Lee et al., 997; Van Boekel, 998; Wanakhachornkrai and Lertsiri, 2003). 2 Table 3. Color values of commercial salted and fermented anchovy Engraulis japonicus sauces Sample No. Hunter's color values L a b ΔE L, Lightness; a, Redness; b, Yellowness; ΔE, Color difference. Table 3. 2 (L) ( 66.32), (a) ( 8.33), (b) ( 70.74) ( E) ( 98.30). (a), (L) (b).. 2 (Cho et al., 999; Oh, 999). 미생물균수,, Table CFU/mL ( CFU/mL),..6 0 CFU/mL. Table 4. Biogenic amines formation bacteria, viable cell and coliform bacteria in commercial salted and fermented anchovy Engraulis japonicus sauces (Unit: colony) Sample No. HIS PUT CAD TRY TYR SPM SPD Viable cell count (/ml) Coliforms (/ml) ND 2 ND ND ND ND ND ND ND ND 3 ND ND ND ND ND ND ND 4 ND 8 ND 4 ND ND ND 5 ND 7 ND ND ND ND 6 6 ND ND 2 ND ND ND ND 7 2 ND ND ND 8.0 ND 8 ND ND ND. 0 2 ND ND ND ND ND 0 ND ND ND ND ND ND ND 9.0 ND ND ND ND ND ND ND ND ND 2 ND ND ND ND ND ND ND 5.0 ND HIS, Histamine; PUT, Putrescine; CAD, Cadaverine; TRY, Tryptamine; TYR, Tyramine; SPM, Spermine; SPD, Spermidine. 2 ND, Not detected.

5 멸치액젓의품질평가 HACCP.. 바이오제닉아민함량 Table 5. cadaverine, histamine, putrescine, spermidine, spermine, tryptamine tyramine 7 (Cho et al., 2006; Moon et al., 200; Kim et al., 20). 2 histamine ,.6 mg/kg ( mg/kg), tryptamine mg/kg ( mg/kg), putrescine mg/kg ( mg/kg), cadaverine mg/kg ( 98.4 mg/kg), tyramine mg/kg ( mg/kg). spermidine spermine. 2 histamine mg/kg, (Cho et al., 2006; Moon et al., 200; Kim et al., 20). Tryptamine 6.9, (Cho et al., 2006; Moon et al., 200; Kim et al., 20). Putrescine 6..4 (Cho et al., 2006), 43% (Moon et al., 200), 3.3 (Kim et al., 20). Cadaverine 4.9, 54% (Cho et al., 2006),.3 (Moon et al., 200), 4.6 (Kim et al., 20). tyramine (Cho et al., 2006; Moon et al., 200; Kim et al., 20). spermidine spermine (Moon et al., 200), spermine mg/kg (Kim et al., 20).,,. histamine cadaverine tryptamine putrescine tyramine. 2,. Table 5. Biogenic amine contents in commercial salted and fermented anchovy Engraulis japonicus sauces Sample No. Biogenic amines (mg/kg) HIS PUT CAD TRY TYR SPM SPD 2,.6± ± ± ± ±2.6 ND 2 ND ± ± ± ± ±3. ND ND ± ± ± ± ±0.22 ND ND ± ± ± ± ±.60 ND ND ± ± ± ± ±2.06 ND ND 6,60.26± ± ± ± ±0.52 ND ND ± ± ± ± ±4.2 ND ND ± ± ± ± ±3.98 ND ND ± ± ± ± ±4.82 ND ND ± ± ± ± ±5.6 ND ND ± ± ± ± ±.88 ND ND ± ± ± ± ±2.35 ND ND HIS, Histamine; PUT, Putrescine; CAD, Cadaverine; TRY, Tryptamine; TYR, Tyramine; SPM, Spermine; SPD, Spermidine. 2 ND, Not detected.

6 672 엄인선ㆍ서정길ㆍ김희대ㆍ박권삼.. 사사 207 ( ) (RF-207RD- A3B ). References AOAC (Association of Official Analytical Chemists) Official Methods of Analysis. 6 th ed. Association of Official Analytical Chemists, Washington D.C., U.S.A. APHA (American Public Health Association) Laboratory Procedures for the Examination of Sea Water and Shellfish. 5th ed. APHA, Washington D.C., U.S.A. Cho TY, Han GH, Bahn KN, Son YW, Jang MR, Lee CH, Kim SH, Kim DB and Kim SB Evaluation of biogenic amines in Korea commercial fermented foods. Korean J Food Sci Technol 38, Cho YJ, Im YS, Lee KW, Kim GB and Chol YJ Quality investigation of commercial northern sand lance, Ammodytes personatus sauces. J Korean Fish Soc 32, Hungerford JM Scombroid poisoning: a review. Toxicon 56, Jang MR, Kim IY, Hong MS, Shin JM and Han KY Quality evaluation of commercial salted and fermented fish sauces. Korean J Food Sci Technol 36, Joosten HM and Olieman C Determination of biogenic amines in cheese and some other food products by highperformance liquid chromatography in combination with thermo-sensitized reaction detection. J Chromatogr 356, Kim BK, Kim YH, Lee HH, Cho YJ, Kim DS, Oh SM and Shim KB. 20. Comparison of the chemical compositions and biogenic amine contents of salt fermented fish sauces produced in Korea to evaluate the quality characteristics. J Fish Mar Edu 23, Kohara T Handbook of food analysis. Kenpakusha, Tokyo, Japan, KSA (Korean Standards Association) Anchovy sauce, KSH Retrieved from KS_detail.asp?K=H&K2=6022&K3=7 on Sep 2, 208. Lee YS, Homma S and Aida K Characterization of melanoidin in soy sauce and fish sauce by electrofocusing and high performance gel permeation chromatography. Nippon Shokuhin KogyoGakkaishi 34, Lovenberg W Some vaso- and psychoactive substances in food: amines stimulates depressants and hallucinogens. In Toxicants Occurring Naturally in Foods. National Academy of Science. Washington. D.C., U.S.A. MFDS (Ministry Of Food and Drug Safety) Korean Food Standards Codex. Retrieved from do on Sep 2, 208. Ministry of Social Welfare of Japan Guide to Experiment of Sanitary Infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo, Japan. Moon JS, Kim YJ, Jang KI, Cho KJ, Yang SJ, Yoon GM, Kim SY and Han NS Analysis of biogenic amines in fermented fish products consumed in Korea. Food Sci Biotechnol 9, NFQS (National Fishery Products Quality Management Service) Busan. Korea. Retrieved from go.kr/lsw/admrulinfop.do?admrulseq= #AJAX on Sep 2, 208. Oh KS Quality characteristics of salt-fermented anchovy sauce and sandlance sauce. J Korean Fish Soc 32, Shalaby AR Significance of biogenic amines to food safety and human health. Food Res Int 29, Taylor SL Histamine food poisoning: toxicology and clinical aspects. Crit Rev Toxicol 7, org/0.309/ Van Boekel MAJS Developments in technologies for food production. In: Innovation of food production systems. W.M.F. Jongen and M.T.G. Meulenberg (Eds.). Wageningen Pers, Wanakhachornkrai P and Lertsiri S Comparison of determination method for volatile compounds in Thai soy sauce. Food Chem 83, Wendakoon CN and Sakaguchi M Non-volatile amine production in mackerel muscle during growth of different bacterial species, J Food Hyg Soc Jap 33, Zaman MZ, Abu Baker F, Jinap S and Bakar J. 20. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation. Int J Food Microbiol 45,

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