文献类型：期刊文献

英文题名：Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review

作者：Shi, Chenshan[1] Liu, Miaomiao[1] Zhao, Hongfei[1] Liang, Lisong[2] Zhang, Bolin[1]

第一作者：Shi, Chenshan

通信作者：Zhang, BL[1]

机构：[1]Beijing Forestry Univ, Coll Biol Sci & Technol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;[2]Chinese Acad Forestry, Res Inst Forestry, State Key Lab Tree Genet & Breeding, Beijing, Peoples R China

年份：0

外文期刊名：FOOD REVIEWS INTERNATIONAL

收录：;EI(收录号：20212410490107);Scopus(收录号：2-s2.0-85107587673);WOS:【SCI-EXPANDED(收录号:WOS:000658647800001)】；

基金：This work was partly supported by the Fundamental Research Funds for the Central Universities (No. 2015ZCQ-SW-05).

语种：英文

外文关键词：Biogenic amines; sufu; quality indicator; control; molecular technology

摘要：Sufu, a traditional fermented soybean product, is a popular side dish in China and other Asian nations. This paper presents an overview of the relationships between the biogenic amines (BAs) of sufu and its processing and storage conditions. Putrescine and cadaverine were found in almost all sufu products. Thus, a BAs-derived formula is proposed to evaluate sufu quality. The use of selected microorganisms as starters reduces the formation of BAs. While, addition of NaCl and alcohol positively delays the formation of BAs by reducing strain and decarboxylase activities. Similarly, lowering the storage temperature and shortening the storage time are practical measures to control activity of bacteria and of decarboxylases. Industrial sufu products require a long storage time, and thus use of additives, particularly natural ones, represents a viable alternative for the control of BAs.