Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce

2019 ◽  
Vol 82 (9) ◽  
pp. 1539-1545 ◽  
Author(s):  
JIA LI ◽  
HAIZHI HUANG ◽  
WEI FENG ◽  
RONGFA GUAN ◽  
LINAN ZHOU ◽  
...  
Keyword(s):  
Amino Acid ◽  
Biogenic Amines ◽  
Total Nitrogen ◽  
Ammonium Salt ◽  
Biogenic Amine ◽  
Early Stage ◽  
Control Point ◽  
Soy Sauce ◽  
Total Acid ◽  
Amino Acid Nitrogen

ABSTRACT A high concentration of biogenic amines have been reported to be hazardous for human health. This article is an analytical report on one lot to identify the changes of biogenic amines in each period of soy sauce brewing and clarify the key control point for biogenic amine production. The content of putrescine, cadaverine, spermidine, spermine, tryptamine, phenylethylamine, histamine, serotonin, tyramine, and agmatine was detected in the koji-making and fermenting process. The content of putrescine increased from 27.11 ± 1.05 to 185.86 ± 1.18 mg/kg in the koji-making process, indicating that putrescine is the main biogenic amine produced by microbes in this period. The content of tryptamine increased to the highest value of 581.77 ± 36.38 mg/L on day 24 of the fermenting process and then decreased rapidly to 81.98 ± 0.20 mg/L at the end (day 122). In addition, histamine and tyramine reached the highest values (486.91 ± 24.67 and 180.84 ± 2.32 mg/L, respectively) after 52 days of fermentation, followed by a decrease to 287.24 ± 15.00 and 144.67 ± 3.61 mg/L, respectively, at the end of the fermenting process. The samples were further characterized by the analysis of other indices, including the content of water, salt, soluble saltless solids, crude fat, total acid, amino acid nitrogen, total nitrogen, and ammonium salt. The content of soluble saltless solids decreased from 9.28 ± 0.16 to 5.30 ± 1.40 g/100 g during the first 38 days of fermentation, followed by an increase to 14.68 ± 1.12 g/100 g during the last 84 days. The content of total acid, crude fat, amino acid nitrogen, total nitrogen, and ammonium salt all increased rapidly in the early stage of the fermenting process and then slowed down.

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

scholarly journals Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S287-S289 ◽  
Author(s):  
L. Simon-Sarkadi ◽  
E. Szőke ◽  
A. Kerekes
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Exchange Chromatography ◽  
Sparkling Wine

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

DISTRIBUTION OF NITROGEN IN REPRESENTATIVE CANADIAN SOILS

1977 ◽  
Vol 57 (4) ◽  
pp. 445-456 ◽  
Author(s):  
F. J. SOWDEN
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Nitrogen ◽  
Amino Sugar ◽  
Peat Soils ◽  
Protein Nitrogen ◽  
Amino Acid Nitrogen ◽  
Canadian Soils ◽  
Mineral Soils

Forms of nitrogen in 92 samples were measured in a study designed to determine the similarities and differences in the nitrogen distribution in various horizons of a wide range of Canadian soils. The samples, representing all of the nine soil orders, were chosen from different climate and vegetation zones. Some peat soils were analyzed also. The data were first grouped according to the nitrogen content of the samples, but the amino acid composition of the soil "protein" did not appear to be related to this. The data were then grouped according to LFH, A, B and C horizons and also according to the Ah, Ap, Ae, Bhf, Bh, Bm and Bt layers. Again, few significant differences in the amino acid composition could be found. Data for the average amino acid composition and standard deviations for 92 mineral soils, 6 LFH and 2 ’O’ horizons of these and 18 peat soils were calculated. Since the analytical and sampling errors appear to be relatively small and would not account for all the variation between samples, there appeared to be real but relatively small and random differences in the amino acid composition of the different samples. The data for the individual soils supported this conclusion; for instance, some samples had very small or barely detectable amounts of hydroxyproline, while with other soils it made up 1–2% of the amino acid nitrogen. The amino sugar composition was more variable and the glucosamine/galactosamine ratio varied from 2:1 for the LFH horizons to 1:1 for the peat soils. In general, however, the soil "protein", which is probably largely the result of microbial degradation and synthesis, is remarkably similar to its amino acid composition. Amino acid nitrogen made up over half of the total nitrogen of the LFH and O horizons. This underestimated the "protein" nitrogen, since there is probably some amide nitrogen (about 5%) not included. In the mineral soils probably about 40% was "protein" nitrogen (including aminde), 5% was amino sugar nitrogen, 18% hydrolyzable unidentified nitrogen and 13.5% was insoluble in the acid used for hydrolysis. Clay-fixed ammonium made up 17% of the total nitrogen and much of the hydrolyzable ammonium came from this.

scholarly journals Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1377
Author(s):  
Lucía Gómez-Limia ◽  
Roxana Cutillas ◽  
Javier Carballo ◽  
Inmaculada Franco ◽  
Sidonia Martínez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Time ◽  
Amino Acid Content ◽  
And Storage

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.

scholarly journals On the Nutrition and Metabolism of Zooplankton II. The relationship between the marine copepod Calanus helgolandicus and particulate material in Plymouth sea water, in terms of amino acid composition

1963 ◽  
Vol 43 (2) ◽  
pp. 495-511 ◽  
Author(s):  
C. B. Cowey ◽  
E. D. S. Corner
Keyword(s):  
Amino Acids ◽  
Body Weight ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Nitrogen ◽  
Skeletonema Costatum ◽  
Particulate Material ◽  
Amino Acid Nitrogen ◽  
Calanus Helgolandicus

The amino acid composition of adult female Calanus helgolandicus Claus and particulate material at station L4 has been analysed from March to December. The average concentration of amino acid nitrogen in Calanus was 7·7% of the dry body weight and accounted for 83% of the total nitrogen. The average level of amino acid nitrogen in the particulate material was 11·9 μg/1. and accounted for 54% of the total nitrogen.The relative quantities of amino acids in Calanus remained remarkably constant throughout the year. The relative quantities of amino acids in particulate material were more variable.The rate of respiration of Calanus measured at 8°C varied from 31 μl. O2/mg. dry body weight/day in winter (December–February) to 79 μl. O2/mg dry body weight/day in summer (April–August).Starving winter Calanus lost 1·8% and starving summer Calanus 2·1% of their dry body weight as amino acids each day. In order to replenish its daily losses of amino acids winter Calanus must sustain a filtering rate of about 30 ml./animal/day: the corresponding value in summer is greater than 50 ml./animal/day.The amino acid composition of Skeletonema costatum is so close to that of the particulate material in the sea, that, as far as amino acids are concerned, Calanus would gain no nutritional advantage by selecting the diatom in preference to the amino acid containing fraction of particulate material as a whole.

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