Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products

Mah, Jae-Hyung;Kim, Young-Jun;No, Hong-Kyoon;Hwang, Han-Joon

  • Published : 20041200
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Abstract

Eight Korean commercial kimchi products were analyzed for biogenic amine contents using HPLC. Contents of putrescine, cadaverine, histamine, tyramine, spermidine, and spermine in kimchi samples were between 0 to 150 mg/kg. Putrescine content increased progressively in baechu-kimchi sample with ripening, and those of other amines also increased slightly, although increased amine contents were still low and within acceptable range for human health. Three Korean commercial aekjeot, a sub-ingredient of kimchi, products were also analyzed for biogenic amine contents. Level of histamine was considerably high, even though those of other amines were below 380 mg/kg. Histamine showed highest amount (up to 1,155 mg/kg) in myeolchi-aekjeot samples. Kimchi ripened adequately appears to be safe for human consumption, because minimal contents of biogenic amines included in aekjeot are transferred to kimchi.

Keywords

References

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