Occurrence of biogenic amines in Doubanjiang and Tofu
This study was performed to analyze biogenic amine contents and other parameters in doubanjiang and tofu . Through this study, it was found that doubanjiang contained considerably large amounts of most biogenic amines (>30 mg/kg of β-phenylethylamine in particular), and tofu had a relatively high...
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Veröffentlicht in: | Food science and biotechnology 2013, 22(1), , pp.55-62 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | This study was performed to analyze biogenic amine contents and other parameters in
doubanjiang
and
tofu
. Through this study, it was found that
doubanjiang
contained considerably large amounts of most biogenic amines (>30 mg/kg of β-phenylethylamine in particular), and
tofu
had a relatively high level of spermidine (>20 mg/ kg). Therefore, the amounts of biogenic amines in the foods seem to be occasionally beyond the safe level for human consumption. Meanwhile, the biogenic amine contents in
doubanjiang
showed a good relationship with salt content (R
2
=0.89). The spermidine content in
tofu
samples was closely related to that in soybean, the raw material of
tofu
. There also appeared to be a good relationship (R
2
=0.82) between the biogenic amine contents and total plate counts in
doubanjiang
, but not in
tofu
. Most strains from the foods were capable of producing biogenic amines, and the identification revealed that bacterial ability to produce biogenic amines was determined at the level of strains rather than species. Taken together, it seems that biogenic amine contents in
doubanjiang
are mainly affected by fermentation processes, whereas those in
tofu
are primarily affected by raw materials. |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-013-0008-x |