Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effect of Drying Conditions on Biogenic Amine Production and Lipid Oxidation in Semi-dried Pacific Saury Cololabis saira, Guamegi

꽁치(Cololabis saira) 과메기의 지질산화 및 biogenic amine 생성에 건조조건이 미치는 영향

  • Shim, Kil-Bo (Food Safety Research Division, National Fisheries Research & Development Institute) ;
  • Lim, Chi-Won (Food Safety Research Division, National Fisheries Research & Development Institute) ;
  • Lee, So-Jeong (Food Safety Research Division, National Fisheries Research & Development Institute) ;
  • Jung, Hye-Youn (Food Safety Research Division, National Fisheries Research & Development Institute) ;
  • Shim, Hye-Jin (Food Safety Research Division, National Fisheries Research & Development Institute) ;
  • Yoon, Ho-Dong (Food Safety Research Division, National Fisheries Research & Development Institute)
  • 심길보 (국립수산과학원 식품안전과) ;
  • 임치원 (국립수산과학원 식품안전과) ;
  • 이소정 (국립수산과학원 식품안전과) ;
  • 정혜연 (국립수산과학원 식품안전과) ;
  • 심혜진 (국립수산과학원 식품안전과) ;
  • 윤호동 (국립수산과학원 식품안전과)
  • Received : 2011.08.05
  • Accepted : 2011.10.07
  • Published : 2011.10.31
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Abstract

This study reviewed the effect of the drying conditions on the production of biogenic amines and lipid oxidation in semi-dried Pacific saury Cololabis saira or Guamegi. The moisture content of the Guamegi ranged from $32.71{\pm}2.37$ to $45.9{\pm}2.60$ g/100 g. The respective ranges of the acid value (AV) and peroxide value (POV) were $1.39{\pm}0.40$ to $15.79{\pm}0.47$ mg KOH/g and $76.14{\pm}2.19$ to $282.84{\pm}2.34$ meq/kg on drying for 3 days. The AV and POV increased for up to 3 days of drying and the values differed according to the amount of sunlight and temperature. However, lipid oxidation was reduced in Guamegi manufactured using a cold-air drying method. The fatty acid composition and the biogenic amine content in Guamegi during drying did not differ significantly with the drying method or drying date. The main saturated, monoene and polyene fatty acids were palmitic acid, eicosenoic & erucic acids, and eicosapentaenoic & docosahexaenoic acids, respectively. At 16.67 to 71.89 mg/kg, the histamine content was higher than that of other biogenic amines and it increased significantly during drying. In conclusion, this study showed that the packaging and drying conditions of Guamegi products need to be improved to inhibit lipid oxidation and biogenic amine formation.

Keywords

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