Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition

Biogenic amines (BAs) are of great concern as endogenous contaminants. In this study, the BA level and its formation in soy sauce were analyzed, and an efficient BAs reduction strategy was also explored via simple phytochemical addition. The results indicated that phenylethylamine (PHM), histamine (...

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Bibliographic Details
Published in:Food science & technology 2023-02, Vol.176, p.114542, Article 114542
Main Authors: Zhou, Kai, Zhang, Xiao, Huang, Gui-Dong, Hongsibsong, Surat, Hao, Gang, Li, Yan-man, Yang, Jian-yuan, Xu, Zhen-Lin
Format: Article
Language:English
Subjects:
amino nitrogen
anaphase
Biogenic amine
Fermentation
histamine
Phytochemicals
putrescine
quercetin
Soy sauce
tyramine
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Summary:Biogenic amines (BAs) are of great concern as endogenous contaminants. In this study, the BA level and its formation in soy sauce were analyzed, and an efficient BAs reduction strategy was also explored via simple phytochemical addition. The results indicated that phenylethylamine (PHM), histamine (HM), tyramine (TYM) and putrescine (PUT) were the dominant BAs in soy sauce products, and the total BA levels were within the range 6.46 mg/L to 317.49 mg/L. In general, the total BA contents were low in soy sauces that had high amino nitrogen levels. Moreover, we found a good linear relationship between the HM and TYM contents in soy sauce products and fermented moromi. The content of BAs in the fermented moromi first increased, reaching a maximum content of 628.51 mg/L after 90 d of fermentation, then decreased. The inhibition effects of seven phytochemicals on BAs formation were tested. Quercetin showed a good result in BAs inhibition, and the contents of PUT and HM decreased were by 37.72% and 34.34%, respectively. Notably, quercetin had a negligible effect on BA degradation in the fermentation anaphase and on the quality of the soy sauce, indicating it is a promising additive for controlling BA levels in soy sauce. •The BAs level of 53 soy sauce were analyzed, and its formation was predicted otherwise analyzed.•Significant correlations between HM and TYM levels were found for both soy sauce products and fermented moromi.•Quercetin was found to be effective in reducing BAs during moromi fermentation.•Quercetin had a relatively limited effect on soy sauce quality after a long period of fermentation.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.114542