Determination and mitigation of chemical risks in sufu by NaCl and ethanol addition during fermentation

Abstract

This work investigated the changes in the risk factors associated with sufu fermentation, and the effects of NaCl and ethanol content on biogenic amine precursors and biogenic amines. The results demonstrated that all physicochemical indexes of sufu in the fermentation process met the standard limits. High NaCl concentration had a significant effect on the decrease of total volatile basic nitrogen (TVB-N) and biogenic amine in sufu at the curing stage. Furthermore, cadaverine and histamine contents were significantly reduced with increasing NaCl content. During the post-fermentation stage, H2S, TVB-N and total biogenic amine contents significantly decreased with high concentrations of ethanol. In addition, 16 % ethanol content had a significant effect on the putrescine, cadaverine and histamine contents. These results demonstrated that suitable concentrations of salt and ethanol could be used to produce high-quality sufu products with low biogenic amine content.