English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Biogenic amines (BAs) are naturally present in many foods and relatively high contents of some BAs can be present in fermented foods. The aromatic BAs have been reported as vasoactive or psychoactive amines and they have been associated with food histaminic intoxications, food-induced migraines and severe hypertensive crisis. Amine oxidase activity has become of particular interest to reduce biogenic amines concentration in food products such as Nham or fermented pork. The aim of this study was to reduce biogenic amines accumulation during Nham fermentation by ginger extract. Amine oxidase activity was measured by coupled reaction with peroxidase and guaiacol with putrescine as substrate at pH 7.5, 30°C for 30 min. The amine oxidase activity of ginger extract was 33.34 U/g fresh weight. The ginger extract of 10-24 ml was added in Nham (100 g) before fermentation. Amine oxidase activity of Nham with ginger extract before fermentation was 7.86 U/g Nham. After 7 days of fermentation, total biogenic amines concentration was 64.7% less in samples added with ginger extract, as compared to control samples. These results indicated that ginger extract with amines oxidase activity in Nham fermentation was effective in reducing biogenic amines accumulation.

Effect of Ginger Extract to Inhibit Biogenic Amines Accumulation during Nham Fermentation