Biogenic amines in Jeotkals, Korean salted and fermented fish products

Eleven different types of Korean traditional salted and fermented fish products, Jeotkals, were analyzed for biogenic amine contents by HPLC. Levels of putrescine, cadaverine, histamine, tyramine, spermidine and spermine in eight Jeotkal samples were found to be in the range of 0–70 mg/kg whose concentration changed little for a period of 20 days at 4, 10 and 15 °C. However, the levels of cadaverine, histamine and spermidine were significantly high in the Myeolchi-jeot and increased considerably during storage for longer than 10 days. The contents of spermine increased progressively in Changran-jeot and Myeongran-jeot samples. The amounts of biogenic amines in most Jeotkal samples we observed are within the safe level for human health, although certain samples which had been stored poorly need to be monitored carefully to ensure their safety for human consumption.