Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation,Journal of Food Processing and Preservation

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Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation
Journal of Food Processing and Preservation ( IF 2.0 ) Pub Date : 2020-06-04 , DOI: 10.1111/jfpp.14597
Dawei Li _{1,

2,

3} , Yanli Ma _{1,

2,

3} , Jingjing Liang _{2,

3} , Ruiqin Shi ₃ , Jie Wang ₃ , Shuxian Guo ₁ , Xiuting Li ₂

Affiliation

Sufu is one of the traditional Chinese delicacies. However, sufu often contains excessive biogenic amines (BAs), which is harmful to human health. In order to improve the safety of sufu, this study aimed to investigate BAs production in sufu, as well as the effects of fermented strains (Mucor wutongqiao, M. actinomycetes, and M. rouxianus) and spices (pepper, ginger, and anise) on BAs formation. Results showed that (a) BAs were produced during sufu fermentation. Cadaverine, histamine, and tyramine were the main BAs. (b) In the pre‐fermentation process, histamine and total BA contents in sufu fermented by M. actinomycetes were the lowest. (c) During sufu ripening, spices had a significant inhibitory effect on histamine, tyramine, and total BAs (p <.05). Ginger powder had the best inhibitory effect on total BAs. Therefore, in the process of sufu production, the formation of BAs can be reduced using M. actinomycetes and ginger powder. This study provides guidance for the production of safety sufu with low BA.

更新日期：2020-06-04

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