Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce

• Published in: Food chemistry 2024-06, Vol.443, p.138399-138399, Article 138399
• Main Authors: Shim, Kil Bo, In, Jung-Jin, Lee, Jong Bong, Han, Hyeong Gu, Son, Seong Ah, Lee, Woo Jin, Bae, Yeon Joo, Kwon, Ga Yeon, An, Byoung Kyu
• Format: Article
• Language: English
• Subjects: Activated carbon; Amino nitrogen; Biogenic amine; Fish sauce; Point of zero charge
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138399

•Large amounts of biogenic amines are produced during fermentation.•Treatment with activated carbon removes biogenic amines from the fish sauce.•Activated carbon can preserve the original taste and color of the fish sauce. This study aimed to efficiently reduce a large number of biogenic amines in salt-fermented fish sauce while minimizing sensory reduction using various activated carbons. Aromatic amines, such as tryptamine and phenethylamine, were reduced by 86.1–100 % after treating with activated carbon. Histamine with a heterocyclic structure decreased by 13–42 %. No significant effects were observed on the levels of aliphatic amines, putrescine, cadaverine, spermine, and spermidine. The major taste component, amino acid nitrogen, was reduced to within 3 %, and brown color removal was reduced depending on the type of activated carbon used. Acid-modified AC-A and AC-B had rough surfaces, high total acidity, low point of zero charge (pHpzc), and rich surface functional groups. Owing to its smooth surface, low total acidity, high pHpzc, and few surface functional groups, AC-C exhibited a higher histamine elimination and less color reduction despite its lower surface area compared to other activated carbons.