Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Safety Assessment of Biogenic Amines in School-Meal Fishery Products

학교급식 수산물의 바이오제닉아민 안전성 평가

  • Kim, Young-su (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Kim, Beom-ho (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Kim, Kyung-a (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Kim, Dae-hwan (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Yun, Hee-jeong (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Kwak, Shin-hye (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Kang, Kyung-ja (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Cho, Wook-hyun (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Moh, A-ra (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Choi, Ok-kyung (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment) ;
  • Yoon, Mi-hye (Ansan Agro-fishery Products Inspection Center, Agriculture and Fisheries Inspection Department, Gyeonggi province institute of Health and Environment)
  • 김영수 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 김범호 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 김경아 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 김대환 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 윤희정 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 곽신혜 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 강경자 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 조욱현 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 모아라 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 최옥경 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소) ;
  • 윤미혜 (경기도보건환경연구원 농수산물검사부 안산농수산물검사소)
  • Received : 2020.02.05
  • Accepted : 2020.02.27
  • Published : 2020.04.30
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Abstract

This study analyzed the content of eight biogenic amines (BAs), including histamine, in 198 fishery products (121 school-meal products and 77 distributed products) in Korea in 2019. Changes in BA content according to time, temperature, and salt treatment in Japanese Spanish mackerel, chub mackerel, and salmon were also observed. The average histamine content of 198 fishery products was 0.4±2.3 mg/kg, and all were within histamine criteria (200 mg/kg or less). As a result, the margin of exposure (MOE) was calculated to evaluate the risk of fishery products, and school-meal fishery products were evaluated as safe with a MOE of 1 or more. At 30℃, the histamine content of the fish increased rapidly to 144 mg/kg (Japanese Spanish mackerel, 36 h), and 308 mg/kg (chub mackerel, 24 h). When the Japanese Spanish mackerel, chub mackerel, and salmon were stored at 4℃, histamine was not detected for 3 days, and it was not detected for 14 days at -20℃. The BA content (histamines, etc.) of salt-treated Japanese Spanish mackerel and chub mackerel was lower than that of fish not treated with salt.

본 연구는 2019년 국내에서 유통되는 수산물 198건(학교급식 수산물 121건, 유통 77건)에 대하여 히스타민 등 8종의 바이오제닉아민(BAs) 함량을 분석하였다. 또한, 삼치, 고등어, 연어에 대하여 시간, 온도와 염 처리에 따른 BAs 함량 변화를 관찰하였다. 수산물의 평균 히스타민 함량은 0.4±2.3 mg/kg이었으며, 모두 히스타민 기준 200 mg/kg이내 이었다. MOE를 산출하여 위해성을 평가한 결과, MOE가 1 이상으로 학교급식 수산물은 안전한 것으로 평가되었다. 시간과 온도에 따른 생선의 BAs 함량 변화는 시간과 온도가 증가함에 따라 증가하는 경향을 나타내었으며, 히스타민 함량이 30℃에서 144 mg/kg(삼치, 36시간)과 308 mg/kg(고등어, 24시간)로 급격히 증가하였다. 또한, 삼치, 고등어와 연어를 4℃와 -20℃에 보관한 결과, 4℃에서는 3일까지, -20℃에서는 14일까지 모두 히스타민이 검출되지 않았다. 생선의 염 처리에 따른 BAs 함량 변화는 염을 처리한 삼치와 고등어에서 염을 처리하지 않은 삼치와 고등어보다 히스타민 등 BAs 함량이 낮게 나타났다.

Keywords

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