Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd,Journal of Food Safety

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Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd
Journal of Food Safety ( IF 1.9 ) Pub Date : 2021-02-07 , DOI: 10.1111/jfs.12885
Xingyan Li ₁ , Jiahui Meng ₁ , Qingzhi Zeng ₁ , Xiaolin Xiong ₁ , Xueyan Ren ₁ , Qingjun Kong ₁

Affiliation

Sensory evaluation, physicochemical indicator, and microbiological indicator of red bean curd storaged at different temperature were examined. In addition, biogenic amines (BAs) were also quantified using high‐performance liquid chromatography to determine their levels in red bean curd. The BAs content is the main factors affecting the safety of red bean curd products. Four bioamines (putrescine, cadaverine, tyramine, and histamine) were detected in red bean curd during storage, but tryptamine and phenylethylamine were not detected. The results showed that total acid and tyramine content were negatively correlated with sensory scores, which were chosen as key indicators, and a shelf‐life prediction model was developed using the Arrhenius equation, the relative error of shelf life prediction model was less than 10%. This study provided a basis for intelligent predictive of package, storage, and circulation of red bean curd, which can help solve in different temperature and storage conditions of fermented bean curd storage differences of practical problems.

中文翻译：

红豆腐贮藏过程中生物胺含量的变化及保质期预测模型的建立

考察了不同温度下贮藏的红豆腐的感官评价，理化指标和微生物指标。此外，还使用高效液相色谱法定量了生物胺（BAs），以确定其在红豆腐中的含量。BA含量是影响红豆腐产品安全性的主要因素。在储存过程中，红豆腐中检出了四种生物胺（腐胺，尸胺，酪胺和组胺），但未检出色胺和苯乙胺。结果表明，总酸和酪胺含量与感官评分呈负相关，被选为主要指标，并使用Arrhenius方程建立了货架期预测模型，货架期预测模型的相对误差小于10％。。

更新日期：2021-04-06

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