한수지 5(6), 667-672, 208 Original Article Korean J Fish Aquat Sci 5(6),667-672,208 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 67.3-69.83% (mean: 68.7%), salinity of 20.00-25.84% (mean: 22.29%), ph of 5.4-6.28 (mean: 5.63), volatile basic nitrogen content of 9.2-273.37 mg/00 g (mean: 99.9 mg/00 g), total nitrogen content of 0.82-.50% (mean:.30%) and amino nitrogen content of 550.7-,086.62 mg/00 g (mean: 774.99 mg/00 g). The viable cell counts ranged from not detected to.6 0 3 CFU/mL, and the number of biogenic amine-forming bacteria was very low or undetectable. The tested samples contained 372.32-2,,6 mg/kg (mean 83.48 mg/kg) histamine, 29.62-44.29 mg/kg (mean 98.4 mg/kg) cadaverine, 87.89-530.84 mg/kg (mean 329.9 mg/kg) tryptamine, 20.89-27.7 mg/kg (mean 60.49 mg/kg) putrescine, and 3.08-09.9 mg/kg (mean 57.74 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: +82. 63. 469. 822 Fax: +82. 63. 469. 7448 E-mail address: parkks@kunsan.ac.kr This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. https://doi.org/0.5657/kfas.208.0667 Korean J Fish Aquat Sci 5(6), 667-672, 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:2287-885
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 2 207 6, 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 3.02. 일반세균수, 바이오제닉아민생성균수, 대장균군및대장균측정 standard methods for the examination of water and wastewater (APHA, 984) standard plate count agar (Difco, USA) 35 0.5 48. 2% [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%)] 35 0.5 48 (Zaman et al., 20). 0 ml (3M Petrifilm EC, 3M Health Care, USA), (35.0 24 2 ),. 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 2. 67.3-
멸치액젓의품질평가 669 69.83% ( 68.7%), 20.00-25.84% ( 22.29%), ph 5.4-6.28 ( 5.63), VBN 9.2-273.37 mg/00 g ( 99.9 mg/00 g), 0.82-.50% (.30%) 550.7-,086.62 mg/00 g ( 774.99 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 (4.6 250 mm 5 μm) Column Temp 40 Flow rate Run time ml/min 35 min Gradient elution (min) ACN (%) H 2 O (%) 0 55 45 5 65 35 25 80 20 35 90 0 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, 3 9.. 2 9.2-273.37 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±0.2 22.80±0.63 5.46±0.02 236.5±4.8.44±0.05,086.62±8.2 2 67.72±0.24 23.45±0.55 5.50±0.0 245.8±6.3.46±0.09 857.03±5.37 3 67.63±0.3 23.57±0.72 5.53±0.02 66.78±4.22.32±0. 805.75±9.22 4 69.27±0.9 2.58±0.27 5.67±0.00 88.92±.34.29±0.08 898.50±6.34 5 67.3±0.22 23.00±0.43 5.6±0.02 95.99±2.66.50±0.2 707.79±.2 6 67.2±0. 22.75±0.5 5.68±0.0 34.29±2.49.33±0.4 680.04±9.64 7 68.82±0.26 2.3±0.24 5.6±0.02 24.4±3.35.37±0.07 652.28±6.48 8 68.93±0.25 20.24±0.3 5.55±0.0 273.37±5.83.33±0.0 625.5±5.49 9 67.7±0.8 2.70±0.8 6.28±0.00 25.29±7.22.35±0.5 902.09±4.52 0 67.3±0.09 25.84±0.54 5.97±0.0 20.7±.97.25±0.09 847.42±8.36 69.83±0.24 20.00±0.62 5.4±0.03 9.2±2.34 0.82±0.07 550.7±3.47 2 68.35±0.33 2.39±0.5 5.52±0.0 53.74±2.65.09±0.3 687.05±5.28 VBN, Volatile basic nitrogen.
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 68.86 8.23 70.8 99. 2 60.7.0 78.84 99.78 3 73.65 4.65 63. 97.0 4 66.08 6.29 59.80 89.34 5 69.07 7.86 74.77 02.0 6 58.83 9.07 68.67 90.87 7 73.39 3.84 64.47 97.76 8 72.5 4.42 65.34 97.70 9 38.44 25.79 93.86 04.65 0 72.92 6.0 7.44 02.26 66.73 8.96 75.93 0.48 2 75.5 3.82 6.83 97.39 L, Lightness; a, Redness; b, Yellowness; ΔE, Color difference. Table 3. 2 (L) 38.44-75.5 ( 66.32), (a) 3.82-25.79 ( 8.33), (b) 59.80-93.86 ( 70.74) ( E) 89.34-04.65 ( 98.30). (a), (L) (b).. 2 (Cho et al., 999; Oh, 999). 미생물균수,, Table 4..6 0 3 CFU/mL ( 2.5 0 2 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 3.4 0 2 ND 2 6 0 6 ND ND 3.3 0 2 ND 3 ND ND ND ND ND ND 6.5 0 ND 4 ND 8 ND 4 ND ND 3.2 0 2 ND 5 ND 7 ND ND ND.8 0 2 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 9 0 2 3 ND ND ND.6 0 3 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.
멸치액젓의품질평가 67. 2 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 372.32-2,.6 mg/kg ( 83.48 mg/kg), tryptamine 87.89-530.84 mg/kg ( 329.9 mg/kg), putrescine 20.89-27.7 mg/kg ( 60.49 mg/kg), cadaverine 29.62-44.29 mg/kg ( 98.4 mg/kg), tyramine 3.08-09.9 mg/kg ( 57.74 mg/kg). spermidine spermine. 2 histamine 5.7 200 mg/kg, (Cho et al., 2006; Moon et al., 200; Kim et al., 20). Tryptamine 6.9, 2.2 2.7 (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 3.5 5.7 (Cho et al., 2006; Moon et al., 200; Kim et al., 20). spermidine spermine (Moon et al., 200), spermine 3.32-8.35 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±7.8 69.59±7.39 26.72±2.74 453.36±3.88 66.88±2.6 ND 2 ND 2 87.2±42.24 4.7±6.42 29.72±4.28 62.48±6.24 52.39±3. ND ND 3 740.64±26.49 20.89±2.28 29.62±6.32 3.37±.98 3.08±0.22 ND ND 4 673.23±27. 23.25±4.46 35.56±4.89 290.98±5.72 42.8±.60 ND ND 5 55.04±8.92 8.66±8. 0.93±.83 260.76±2.37 78.97±2.06 ND ND 6,60.26±45.2 29.38±4.88 88.6±0.62 500.02±32. 2.93±0.52 ND ND 7 87.28±54.37 5.34±3.8 09.29±8.93 530.84±29.25 74.53±4.2 ND ND 8 746.23±38.32 47.74±6.69 2.39±9.7 445.07±20.07 63.94±3.98 ND ND 9 697.88±27.72 27.7±9.2 72.35±0.87 483.3±28.34 96.88±4.82 ND ND 0 420.49±9.88 5.7±8.72 25.58±2.24 300.34±23.64 09.9±5.6 ND ND 372.32±23.62 43.00±6.65 92.56±8.43 87.89±8.27 35.50±.88 ND ND 2 599.58±28.66 38.53±4.7 44.29±2.28 32.65±2.65 36.08±2.35 ND ND HIS, Histamine; PUT, Putrescine; CAD, Cadaverine; TRY, Tryptamine; TYR, Tyramine; SPM, Spermine; SPD, Spermidine. 2 ND, Not detected.
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