Reduction of biogenic amine contents in fermented soybean paste using food additives

Jun Young Lee, Yong gun Kim, Jae Young Her, Mina K. Kim, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

Biogenic amines (BAs) in fermented food products including fermented soybean paste, are of greatest safety concerns due to its potential toxicity. The current study aimed to develop methods to reduce BAs in fermented soybean paste by incorporating two different food additives (catechins and grapefruit seed extract) at different steps of manufacturing process and storage of soybean paste fermentation. High-performance liquid chromatography analysis of eight major BAs including histamine, putrescine, cadaverine, tyramine, tryptamine, β-phenylethylamine, spermine, and spermidine in fermented soybean paste was performed every 5 days for 30 days. The levels of Put and Cad decreased by 64% (24 μg/g), 60% (34 μg/g), 76% (43 μg/g) and 73% (37 μg/g), with the addition of 3 g/kg catechins (epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate, respectively), before the koji fermentation step. With the addition of grapefruit seed extract (300 mg/kg) to soybean paste before storage, the greatest reduction was observed in putrescine level among the eight BAs. Current study suggests the use of natural food additives at different steps of fermented soybean paste manufacturing process, to determine the effect of food additives at each step of processing in reduction of BAs.

Original languageEnglish
Pages (from-to)470-476
Number of pages7
JournalLWT
Volume98
DOIs
StatePublished - Dec 2018

Keywords

  • Food additives
  • Food model
  • Reduction
  • Soybean paste

Fingerprint

Dive into the research topics of 'Reduction of biogenic amine contents in fermented soybean paste using food additives'. Together they form a unique fingerprint.

Cite this