Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market

摘要: This study was performed to examine the levels of biogenic amines (BAs) in foods animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, compare results withthose western countries. Egg yolk had more BAs than egg white. detected ham samples were highest level barbecued tender loin ham. Sausage less samples. However, delicatessen sausages significantly higher histamine other sausage (p<0.001). Cadaverine, spermidine spermine market milks their concentrations very low compared with In Cheddar cheese, tyramine (44.46′0.83 μg/g) major BA. The BA stirred histamine. These suggest that markets not much different from those countries would cause any harmful effect consumers.