Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation

• Published in: Food chemistry 2022-06, Vol.380, p.132214-132214, Article 132214
• Main Authors: Kim, Su-Yeon, Dang, Yun-Mi, Ha, Ji-Hyoung
• Format: Article
• Language: English
• Subjects: Animals; Biogenic Amines; Cadaverine; Fermentation; Fermented Foods; Histamine - metabolism; Kimchi seasoning; LC–MS/MS; Method validation; Underivatized biogenic amines
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132214

•Initial accumulation of some BAs occurred mainly owing to fish sauce.•Putrescine and tyramine accumulated rapidly upon fermentation.•Addition of 8% red pepper powder reduced the total BA content during fermentation. This study was aimed at evaluating the effect of basic ingredients (white radish, red pepper powder, garlic, ginger, Welsh onion, fish sauce, and sticky rice porridge) used for kimchi seasoning on the accumulation of biogenic amines (BAs) during kimchi fermentation. Initial accumulation of cadaverine, putrescine, histamine, 2-phenylethylamine, tyramine, and tryptamine occurred mainly owing to fish sauce. Putrescine and tyramine content increased rapidly, reaching 14–15-times the initial values after 7 days of fermentation. Total BA content of kimchi without fish sauce was 42–63% lower than that of kimchi with 5% fish sauce. Moreover, the total BA content of kimchi with 8% red pepper powder added was 25–44% lower than that of kimchi without it. These results show that addition of less fish sauce and more red pepper powder can effectively decrease the total BA content in kimchi.