2003•Korean Journal of Food Science and TechnologyRequires access
Survey of Biogenic Amine Contents in Commercial Soy Sauce
Jae Hyun Kim, Hyunjin Park, Mi‐Jung Kim, Hyun-Joo Ahn, Myung‐Woo Byun
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Abstract
Nine commercial soy sauces were investigated for their biogenic amine (BAs) levels. Detected biogenic amines were putrescine (PUT), cadaverine (CAD), trytamine (TRP), (PHE), spermine (SPM), histamne (HIS), and tyramine (TYR). All products tested had biogenic amines as detected level. PUT was the major biogenic amines detected in six products, and difference between the highest and the lowest among products was more than 16 mg/kg. Six products had all seven biogenic amines tested, while one product had only five. Results indicate that soy sauces commercially available in Korea contain biogenic amines at various levels. Studies related to biogenic amines including survey of contents must be performed continuously.