Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review

Sufu, a traditional fermented soybean product, is a popular side dish in China and other Asian nations. This paper presents an overview of the relationships between the biogenic amines (BAs) of sufu and its processing and storage conditions. Putrescine and cadaverine were found in almost all sufu pr...

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Bibliographic Details
Published inFood reviews international Vol. 39; no. 3; pp. 1694 - 1715
Main Authors Shi, Chenshan, Liu, Miaomiao, Zhao, Hongfei, Liang, Lisong, Zhang, Bolin
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 03.04.2023
Taylor & Francis Ltd
Subjects
Additives
Amines
Biogenic amines
Cadaverine
control
Microorganisms
molecular technology
Putrescine
quality indicator
Sodium chloride
Soybeans
Starters
Storage
Storage conditions
Storage temperature
sufu
Time measurement
Vegetable oils
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Summary:Sufu, a traditional fermented soybean product, is a popular side dish in China and other Asian nations. This paper presents an overview of the relationships between the biogenic amines (BAs) of sufu and its processing and storage conditions. Putrescine and cadaverine were found in almost all sufu products. Thus, a BAs-derived formula is proposed to evaluate sufu quality. The use of selected microorganisms as starters reduces the formation of BAs. While, addition of NaCl and alcohol positively delays the formation of BAs by reducing strain and decarboxylase activities. Similarly, lowering the storage temperature and shortening the storage time are practical measures to control activity of bacteria and of decarboxylases. Industrial sufu products require a long storage time, and thus use of additives, particularly natural ones, represents a viable alternative for the control of BAs.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2021.1936002