Research On Biogenic Amines In Fermented Tofu And Their Variation During Production Procedure

With potential toxicity in biogenic amines, the study of biogenic amines in foods has already been a hot issue. Study on biogenic amines can enhance food safety. In this paper, the content of biogenic amines has been measured in fermented soy products. It is found that fermented tofu possesses the great possibility of having biogenic amines. By monitoring the content of biogenic amines at each process of producing fermented tofu in a fermented tofu company in Hunan, the production of biogenic amines has been analyzed. The results of the study are as follows:1. According to the national standard method,8types of biogenic amines in6different-branded fermented soy products have been detected. The result shows the fermented tofu contains a relatively high content of biogenic amines. Fermented tofu of different brands has different contents and types of biogenic amines. In tempeh and Labadou, there exist low content and few types of biogenic amines. Some type of biogenic amines has a rather high content in fermented tofu, which brings potential safety hazard.2. By detecting biogenic amines content in22different-branded samples,6types of biogenic amines have been discovered. All samples possess no spermidine and spermine. In each sample,4types of biogenic amines have been detected at least. Putrescine and tyramine are the main biogenic amines in the fermented tofu detected.3. According to the production status of the monitored fermented tofu company, it is found that at post-fermentation process,4types of biogenic amines have been detected in the fermented tofu produced in winter, and6types of biogenic amines have been detected in fermented tofu produced in spring. No spermidine and spermine have been discovered in these two batches of samples. The contents of putrescine and tyramine are relatively high and both of them increase notably with the time of fermentation.4. Combing with actual production, this paper puts forward several control measurement for limiting the content of biogenic amines during the production of fermented tofu.