Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
Food Chem. 2019 Apr 25;278:1-9. doi: 10.1016/j.foodchem.2018.11.045. Epub 2018 Nov 9.
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.
生物胺是发酵过程中产生的有害物质。与亚洲国家发酵食品消费的普及相比，目前对发酵食品中生物胺含量的规定还不够完善。本综述评估了亚洲发酵大豆食品中的生物胺含量，以确定这些食品是否安全可食用。虽然报道的发酵大豆食品中生物胺含量的范围差异很大，但大多数产品的生物胺浓度都处于潜在危险水平。为了确保发酵大豆食品的安全性，需要进一步努力改进食品制造工艺，并制定管理生物胺含量的规定。
