Reduction of biogenic amines in sufu by ethanol addition during ripening stage

Shuang Qiu; Ying Wang; Yongqiang Cheng; Yan Liu; Madhav P Yadav; Lijun Yin

doi:10.1016/j.foodchem.2017.07.056

Reduction of biogenic amines in sufu by ethanol addition during ripening stage

Food Chem. 2018 Jan 15:239:1244-1252. doi: 10.1016/j.foodchem.2017.07.056. Epub 2017 Jul 12.

Authors

Shuang Qiu¹, Ying Wang², Yongqiang Cheng³, Yan Liu², Madhav P Yadav⁴, Lijun Yin⁵

Affiliations

¹ Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
² Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
³ Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
⁴ Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
⁵ Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China. Electronic address: ljyin@cau.edu.cn.

PMID: 28873546
DOI: 10.1016/j.foodchem.2017.07.056

Abstract

The aim of this study was to investigate the content of biogenic amines (BAs) in different types of sufu samples obtained from different producers, and the effect of ethanol in reducing BA levels during sufu ripening. The results showed that different manufacturing processes altered the distribution of BAs in commercial sufu. Putrescine, cadaverine, histamine, and tryptamine were the main and common BAs in red, white and grey sufu. The contents of putrescine, cadaverine, tryptamine, β-phenylethylamine and tyramine in the grey sufu of all producer brands were significantly (p<0.05) higher than those in the white and red sufu. The addition of ethanol to the dressing mixture had a significant influence in reducing the total content of BAs in laboratory-made sufu. The slight increase in polypeptide and amino nitrogen contents after the addition of ethanol indicated a reduction in the degradation of water soluble protein.

Keywords: Biogenic amines; Ethanol; High performance liquid chromatography; Ripening; Sufu.

MeSH terms

Biogenic Amines / chemistry*
Cadaverine
Chromatography, High Pressure Liquid
Ethanol
Phenethylamines

Substances

Biogenic Amines
Phenethylamines
phenethylamine
Ethanol
Cadaverine