Reduction of biogenic amine contents in fermented soybean paste using food additives

Biogenic amines (BAs) in fermented food products including fermented soybean paste, are of greatest safety concerns due to its potential toxicity. The current study aimed to develop methods to reduce BAs in fermented soybean paste by incorporating two different food additives (catechins and grapefruit seed extract) at different steps of manufacturing process and storage of soybean paste fermentation. High-performance liquid chromatography analysis of eight major BAs including histamine, putrescine, cadaverine, tyramine, tryptamine, β-phenylethylamine, spermine, and spermidine in fermented soybean paste was performed every 5 days for 30 days. The levels of Put and Cad decreased by 64% (24 μg/g), 60% (34 μg/g), 76% (43 μg/g) and 73% (37 μg/g), with the addition of 3 g/kg catechins (epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate, respectively), before the koji fermentation step. With the addition of grapefruit seed extract (300 mg/kg) to soybean paste before storage, the greatest reduction was observed in putrescine level among the eight BAs. Current study suggests the use of natural food additives at different steps of fermented soybean paste manufacturing process, to determine the effect of food additives at each step of processing in reduction of BAs.