Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale

• Published in: Food chemistry Vol. 458; p. 140169
• Main Authors: In, Jung-Jin, Shim, Kil Bo, Lee, Jong Bong, Bae, Yeon Joo, Kwon, Ga Yeon, Lee, Hyo Rim, Park, Sunhyun, Sohn, Suk Kyung
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.11.2024
• Subjects: Amino nitrogen; Anchovy fish sauce; Biogenic amine; Two-stage adsorption; Amino nitrogen; GC–MS; SPEM; Two-stage adsorption; MFDS; AN; Anchovy fish sauce; BAs; ND; Biogenic amine; RI; NIST; HPLC
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140169

This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the consequent effect was evaluated by the taste and aroma of anchovy fish sauce. Through reaction surface methodology, the optimal working paratmeters were determined to adsorbent composition of 2% activated carbon and 0.9% diatomite under temperature of 27 °C for 97 min. Upon optimized settings at industrial scale, there were effective reductions in tryptamine (by 100%), cadaverine (by 10%), histamine (by 61%), and tyramine (by 96%), while the changes in taste-related amino nitrogen, total nitrogen, free amino acids, and color were minimum. In addition, off-flavor-causing compounds, such as alcohols and acids, were removed by the developed method. From the obtained results, the activated carbon-based two-stage adsorption approach can provide the framework for control of BAs contents in fish-based sauces or stocks at commercial and industrial scales. [Display omitted] •Activated carbon removes biogenic amines, including histamine, from fish sauce.•The physico-chemical properties of activated carbon minimize off-flavors.•Two-stage adsorption can efficiently remove biogenic amines at industrial-scale.