Biogenic amine production of makgeollis with controlled alcohol concentrations

다국어 초록 (Multilingual Abstract)

In this study, we examined the effects of controllingthe alcohol concentration of non-sterilized makgeollion the levels of biogenic amines (BAs) as anindicator of hygiene. Makgeollis were prepared at fourdifferent alcohol concentrations (5.73–13.17%) and storedat 20 C for 30 days. Makgeollis with low alcohol contents(5.73–8.07%) showed significant variations in alcohol andBA concentrations, volatile acid contents, pH, total acidity,and lactic acid bacteria counts under these conditions. Incontrast, makgeollis with alcohol contents of 11.47% ormore showed no significant changes. In low-alcohol makgeollis,the produced BA was mostly tyramine, whichincreased dramatically on day 20 of storage in makgeollicontaining 5.73% alcohol and on day 30 in makgeollicontaining 8.07% alcohol. These results indicated thatmakgeolli could be stored for long periods at high temperatures,such as those during summer, by controlling thealcohol concentration.

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