ArticleFood science and biotechnology2023
Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions.
Article in Food science and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Article
- Changes in quality characteristics and biogenic amine contents in beef by cooking methods.Food science and biotechnology · 2024Article
- Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings.Heliyon · 2023Article
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3 authors.
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Abstract
Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC. The total BA amount per product ranged between 32.39 and 1051.16 mg/kg. The salinity and pH were found significantly inversely correlated with the total BA amount. Of the cooking methods tested, after microwave heating and stir-frying, the total BA amount of shrimp paste, which showed the highest BA amount among 8 samples, declined from 1051.16 to 598.48 and 650.49 mg/kg, respectively; however, boiling or steaming showed no significant effects on the total BA amount. These results indicated possible health risk of low-salt shrimp paste whereas the risk could be reduced by choosing appropriate cooking method.
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