Changes in biogenic amines during the conventional production of stinky tofu

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 687-694

  Liu, Zhen Feng ^a   Wei, Yun Xiao ^a   Zhang, Jin Jie ^a   Liu, Dong Hong ^a   Hu, Ya Qin ^a   Ye, Xing Qian ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Biogenic amines; Chaw tofu; Conventional; Fermentation; Food safety; Smelly tofu; Soybean food; Stinky brine; Stinky tofu; Traditional snack

Indexed keywords

BIOGENIC AMINES; CHAW-TOFU; CONVENTIONAL; SMELLY TOFU; SOYBEAN FOOD; STINKY BRINE; STINKY TOFU; TRADITIONAL SNACKS;

AMINATION; AMINO ACIDS; CHEMICAL PROPERTIES; FERMENTATION; FOOD SAFETY; HEALTH RISKS;

AMINES;

GLYCINE MAX;

EID: 79952773828     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02545.x     Document Type: Article

References (46)

1. Amoore, J.E., Forrester, L.J. & Buttery, R.G. (1975). Specific anosmia to 1-pyrroline: the spermous primary odor. Journal of Chemical Ecology, 1, 299-310.
2. Aymerich, T., Martin, B., Garriga, M., Vidal-Carou, M.C., Bover-Cid, S. & Hugas, M. (2006). Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. Journal of Applied Microbiology, 100, 40-49.
3. Bardócz, S. (1995). Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technology, 6, 341-346.
4. Bardócz, S., Duguid, T.J., Brown, D.S. et al. (1995). The importance of dietary polyamines in cell regeneration and growth. British Journal of Nutrition, 73, 819-828.
5. Bover-Cid, S., Hernandez-Jover, T., Miguelez-Arrizado, M.J. & Vidal-Carou, M.C. (2003). Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages. European Food Research and Technology, 216, 477-482.
6. Chao, S.H., Tomii, Y., Sasamoto, M., Fujimoto, J., Tsai, Y.C. & Watanabe, K. (2008a). Lactobacillus capillatus sp. nov., a motile bacterium isolated from stinky tofu brine. International Journal of Systematic and Evolutionary Microbiology, 58, 2555-2559.
7. Chao, S.H., Tomii, Y., Watanabe, K. & Tsai, Y.C. (2008b). Diversity of lactic acid bacteria in fermented brines used to make stinky tofu. International Journal of Food Microbiology, 123, 134-141.
8. Emebiri, L.C., Moody, D.B., Panozzo, J.F. & Read, B.J. (2004). Mapping of QTL for malting quality attributes in barley based on a cross of parents with low grain protein concentration. Field Crops Research, 87, 195-205.
9. Galgano, F., Suzzi, G., Favati, F. et al. (2001). Biogenic amines during ripening in 'Semicotto Caprino' cheese: role of enterococci. International Journal of Food Science and Technology, 36, 153-160.
10. Halász, A., Baráth, Á., Simon-Sarkadi, L. & Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology, 5, 42-49.
11. Han, B.Z., Beumer, R.R., Rombouts, F.M. & Nout, M.J.R. (2001). Microbiological safety and quality of commercial sufu - a Chinese fermented soybean food. Food Control, 12, 541-547.
12. Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M.T., Marine-Font, A. & Vidal-Carou, M.C. (1997). Effect of starter cultures on biogenic amine formation during fermented sausage production. Journal of Food Protection, 60, 825-830.
13. Hu, Y., Xia, W. & Liu, X. (2007). Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures. Food Chemistry, 104, 188-195.
14. Hwang, D.F., Chang, S.H., Shiua, C.Y. & Chai, T.J. (1997). High-performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography B, 693, 23-29.
15. Ibe, A., Nishima, T. & Kasai, N. (1992). Formation of tyramine and histamine during soybean paste (miso) fermentation. Japanese Journal of Toxicology and Environmental Health, 38, 181-187.
16. Ibe, A., Tabata, S., Sadamasu, Y. et al. (2003). Production of tyramine in "moromi" mash during soy sauce fermentation. Journal of the Food Hygienic Society of Japan, 44, 220-226.
17. Jorgensen, L.V., Dalgaard, P. & Huss, H.H. (2000). Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. Journal of Agricultural and Food Chemistry, 48, 2448-2453.
18. Kalač, P. & Krausova, P. (2005). A review of dietary polyamines: formation, implications for growth and health and occurrence in foods. Food Chemistry, 90, 219-230.
19. Karovicova, J. & Kohajdova, Z. (2005). Biogenic amines in food. Chemical Papers-Chemicke Zvesti, 59, 70-79.
20. Kim, M.K., Mah, J.H. & Hwang, H.J. (2009). Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chemistry, 116, 87-95.
21. Komprda, T., Burdychova, R., Dohnal, V., Cwikova, O. & Sladkova, P. (2008). Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese. European Food Research and Technology, 227, 29-36.
22. Kung, H.F., Lee, Y.H., Chang, S.C., Wei, C.I. & Tsai, Y.H. (2007a). Histamine contents and histamine-forming bacteria in sufu products in Taiwan. Food Control, 18, 381-386.
23. Kung, H.F., Tsai, Y.H. & Wei, C.I. (2007b). Histamine and other biogenic amines and histamine-forming bacteria in miso products. Food Chemistry, 101, 351-356.
24. Landete, J.M., De Las Rivas, B., Marcobal, A. & Muñz, R. (2007). Molecular methods for the detection of biogenic amine-producing bacteria on foods. International Journal of Food Microbiology, 117, 258-269.
25. Lee, S.F. (2001). Recent research and development of stinky tofu (chaw-tofu). Food Industries (Chinese), 33, 13-25.
26. Lee, S.F., Wang, C.B. & Chang, P.P. (1996). Isolation and identification of protein hydrolyzing bacteria from chaw-tofu. Food Science (Chinese), 23, 1-9.
27. Lee, S.F., Huang, W.H., Liu, Y.C., Chou, H.H., Tang, C.H. & Lee, F.L. (1999). Alkaline fermented foods-stinky tofu: screening and identification of fermenting microflora for stinky brine. Food Science (Chinese), 26, 384-394.
28. Lu, Y.M., Chen, X.H., Jiang, M. et al. (2009). Biogenic amines in Chinese soy sauce. Food Control, 20, 593-597.
29. Lu, S., Xu, X., Zhou, G., Zhu, Z., Meng, Y. & Sun, Y. (2010). Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 21, 444-449.
30. Nout, M.J.R., Ruikes, M.M.W., Bouwmeester, H.M. & Beljaars, P.R. (1993). Effect of processing conditions on the formation of biogenic amines and ethyl carbamate in soybean tempe. Journal of Food Safety, 13, 293-303.
31. Pattono, D., Grassi, M.A. & Civera, T. (2008). Production of biogenic amines by some enterobacteriaceae strains isolated from dairy products. Italian Journal of Food Science, 20, 411-417.
32. Righetti, L., Tassoni, A. & Bagni, N. (2008). Polyamines content in plant derived food: a comparison between soybean and Jerusalem artichoke. Food Chemistry, 111, 852-856.
33. Ruiz-Capillas, C. & Moral, A. (2005). Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chemistry, 89, 347-354.
34. Saarinen, M.T. (2002). Determination of biogenic amines as dansyl derivatives in intestinal digesta and feces by reversed phase HPLC. Chromatographia, 55, 297-300.
35. Santos, M.H.S. (1996). Biogenic amines: their importance in foods. International Journal of Food Microbiology, 29, 213-231.
36. Scheibner, G. & Bergann, T. (1987). Studies into formation of biogenic amines by anaerobic sporulators. Monatshefte Fur Veterinarmedizin, 42, 521-524.
37. Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29, 675-690.
38. Sims, G., Farn, G. & York, R. (1992). Quality indices for canned Skipjack Tuna: correlation of sensory attributes with chemical indices. Journal of Food Science, 57, 1112-1115.
39. Suzzi, G. & Gardini, F. (2003). Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology, 88, 41-54.
40. Tassoni, A., Van Buuren, M., Franceschetti, M., Fornale, S. & Bagni, N. (2000). Polyamine content and metabolism in Arabidopsis thaliana and effect of spermidine on plant development. Plant Physiology and Biochemistry, 38, 383-393.
41. Tsai, Y.H., Chang, S.C. & Kung, H.F. (2007a). Histamine contents and histamine-forming bacteria in natto products in Taiwan. Food Control, 18, 1026-1030.
42. Tsai, Y.H., Kung, H.F., Chang, S.C., Lee, T.M. & Wei, C.I. (2007b). Histamine formation by histamine-forming bacteria in douchi, a Chinese traditional fermented soybean product. Food Chemistry, 103, 1305-1311.
43. Vinci, G. & Antonelli, M.L. (2002). Biogenic amines: quality index of freshness in red and white meat. Food Control, 13, 519-524.
44. Wang, J. & Fung, D. (1996). Alkaline-fermented foods: a review with emphasis on pidan fermentation. Critical Reviews in Microbiology, 22, 101-138.
45. Wang, L.C., Thomas, B.W., Warner, K., Wolf, W.J. & Kwolek, W.F. (1975). Apparent odor thresholds of polyamines in water and 2% soybean flour dispersions. Journal of Food Science, 40, 274-276.
46. Yen, G.C. (1986). Studies on biogenic amines in foods: I. Determination of biogenic amines in fermented soybean foods by HPLC. Journal of the Chinese Agricultural Chemical Society, 24, 211-227.