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Food Chem. 2019 Apr 25;278:1-9. doi: 10.1016/j.foodchem.2018.11.045. Epub 2018 Nov 9.

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review.

Author information

1
Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
2
Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea. Electronic address: nextbio@korea.ac.kr.

Abstract

Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consumption. Though the reported ranges of biogenic amine content in fermented soybean foods varied widely, most products contained biogenic amine concentrations at potentially hazardous levels. To ensure the safety of fermented soybean food products, further efforts are required in the improvement of the food manufacturing process, as well as the establishment of regulations on managing biogenic amine content.

KEYWORDS:

Biogenic amines; Fermented soybeans; Regulation and reduction; Traditional Asian foods

PMID:
30583348
DOI:
10.1016/j.foodchem.2018.11.045
[Indexed for MEDLINE]

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