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Bacterial contribution to histamine and other biogenic amine content in Juk (Korean Traditional Congee) cooked with seafood

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Abstract

Eight representative types of juk (Korean traditional congee) cooked with seafood, and plain juk were analyzed for biogenic amine content. Results revealed that while plain juk contains no biogenic amines, juk prepared with seafood has a high level of histamine, ranging from 120 to 170 mg/kg. The seafood used in juk preparation contained different concentrations of histamine, ranging from 60 to 300 mg/kg. No other biogenic amines were detected in most juk and seafood samples. The bacterial contribution to the biogenic amine content in selected seafood was evaluated by analyzing the bacterial distribution and ability to produce biogenic amines. Strains of Achromobacter, Staphylococcus, and Micrococcus that are capable of producing biogenic amines are the dominant genera in the seafood tested. Therefore, this study suggests that the levels of dominant bacteria need to be controlled to reduce the amounts of biogenic amines in seafood and, thereby, in juk prepared with seafood.

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Authors and Affiliations

  1. Department of Food and Biotechnology, Korea University, Sejong, 339-700, Korea

    Bo Young Byun, Xuezhi Bai & Jae-Hyung Mah

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  1. Bo Young Byun
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  2. Xuezhi Bai
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  3. Jae-Hyung Mah
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Correspondence to Jae-Hyung Mah.

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Byun, B.Y., Bai, X. & Mah, JH. Bacterial contribution to histamine and other biogenic amine content in Juk (Korean Traditional Congee) cooked with seafood. Food Sci Biotechnol 22, 1675–1681 (2013). https://doi.org/10.1007/s10068-013-0266-7

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