Biogenic amines content changes during storage and establishment of shelf life prediction model of red bean curd. Issue 2 (7th February 2021)

• Record Type: Journal Article
• Authors: Li, Xingyan; Meng, Jiahui; Zeng, Qingzhi; Xiong, Xiaolin; Ren, Xueyan; Kong, Qingjun
• Is Part Of: Journal of food safety. Volume 41:Issue 2(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-02-07
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12885
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: Sensory evaluation, physicochemical indicator, and microbiological indicator of red bean curd storaged at different temperature were examined. In addition, biogenic amines (BAs) were also quantified using high‐performance liquid chromatography to determine their levels in red bean curd. The BAs content is the main factors affecting the safety of red bean curd products. Four bioamines (putrescine, cadaverine, tyramine, and histamine) were detected in red bean curd during storage, but tryptamine and phenylethylamine were not detected. The results showed that total acid and tyramine content were negatively correlated with sensory scores, which were chosen as key indicators, and a shelf‐life prediction model was developed using the Arrhenius equation, the relative error of shelf life prediction model was less than 10%. This study provided a basis for intelligent predictive of package, storage, and circulation of red bean curd, which can help solve in different temperature and storage conditions of fermented bean curd storage differences of practical problems. Abstract : In Brief: Through sensory evaluation, physicochemical index, microbial index and biological amine content determination of red bean curd, the shelf life prediction model was established by using Arrhenius equation, which provided a theoretical basis for storage of red bean curd.