Formation and reduction of furan in a soy sauce model system

Min Yeop Kim, Jae Young Her, Mina K. Kim, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

Abstract The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40 °C were reduced by 45% and 88%, respectively compared to 30 °C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (p < 0.05). Iron sulfate and ascorbic acid increased the furan level at 30 days' fermentation in the soy sauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively.

Original languageEnglish
Article number17112
Pages (from-to)114-119
Number of pages6
JournalFood Chemistry
Volume189
DOIs
StatePublished - 18 Jul 2015

Keywords

  • Fermentation
  • Food additives
  • Furan
  • Model system
  • Soy sauce

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