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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 706 - 714 (9page)
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초록· 키워드
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Background: Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. Objective: The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. Methods: The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay. Results: Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it.
For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn’t show much difference in histamine level after being boiled. Conclusion: The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling.
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등록된 정보가 없습니다.
참고문헌 (27)
참고문헌 신청
Bo Young Chung / 2011 / Treatment of Atopic Dermatitis with a Low-histamine Diet / Annals of Dermatology 23 : 91 ~ 95
Bodmer S / 1999 / Biogenic amines in foods:histamine and food processing / Inflamm Res 48 : 296 ~ 300
Diel E / 1997 / Histamine containing food: Establishment of a German Food Intolerance Databank (NFID) / Inflamm Res 46 (Suppl 1) : 87 ~ 88
Enache E / 2013 / Heat resistance of histamine-producing bacteria in irradiated tuna loins / J Food Prot 76 : 1608 ~ 1614
Fletcher GC / 1998 / Levels of histamine and histamine-producing bacteria in smoked fish from New Zealand markets / J Food Prot 61 : 1064 ~ 1070
Bodmer S / 1999 / Biogenic amines in foods:histamine and food processing / Inflamm Res 48 : 296 ~ 300
Diel E / 1997 / Histamine containing food: Establishment of a German Food Intolerance Databank (NFID) / Inflamm Res 46 (Suppl 1) : 87 ~ 88
Enache E / 2013 / Heat resistance of histamine-producing bacteria in irradiated tuna loins / J Food Prot 76 : 1608 ~ 1614
Fletcher GC / 1998 / Levels of histamine and histamine-producing bacteria in smoked fish from New Zealand markets / J Food Prot 61 : 1064 ~ 1070
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