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Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions.
- Source :
-
Food science and biotechnology [Food Sci Biotechnol] 2023 Jan 20; Vol. 32 (8), pp. 1049-1056. Date of Electronic Publication: 2023 Jan 20 (Print Publication: 2023). - Publication Year :
- 2023
-
Abstract
- Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC. The total BA amount per product ranged between 32.39 and 1051.16 mg/kg. The salinity and pH were found significantly inversely correlated with the total BA amount. Of the cooking methods tested, after microwave heating and stir-frying, the total BA amount of shrimp paste, which showed the highest BA amount among 8 samples, declined from 1051.16 to 598.48 and 650.49 mg/kg, respectively; however, boiling or steaming showed no significant effects on the total BA amount. These results indicated possible health risk of low-salt shrimp paste whereas the risk could be reduced by choosing appropriate cooking method.<br />Competing Interests: Conflict of interestThe authors declare no conflict of interest.<br /> (© The Korean Society of Food Science and Technology 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Details
- Language :
- English
- ISSN :
- 2092-6456
- Volume :
- 32
- Issue :
- 8
- Database :
- MEDLINE
- Journal :
- Food science and biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- 37215255
- Full Text :
- https://doi.org/10.1007/s10068-023-01246-9