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Keywords:

  • Biogenic amines;
  • chaw-tofu;
  • conventional;
  • fermentation;
  • food safety;
  • smelly tofu;
  • soybean food;
  • stinky brine;
  • stinky tofu;
  • traditional snack

Summary

This study was carried out to investigate the changes in ten biogenic amines and chemical properties in stinky tofu and brine during conventional production. Results show that the free amino acid nitrogen was positively correlated with fermentation time in stinky tofu and brine except during the primary fermentation (0–24 h) in stinky tofu. Of the amines analysed, putrescine, cadaverine, spermidine, spermine and agmatine were detected in stinky tofu, putrescine, cadaverine and spermidine were detected in stinky brine, and only putrescine and cadaverine exhibited a significant positive correlation (P < 0.05) with time in both sample types during extended fermentation (24–144 h). From a toxicological point of view, stinky tofu poses no risk to health; nevertheless, an increase in total biogenic amines in stinky tofu during extended fermentation may be harmful. The results indicate that the fermentation time should be <48 h and a suggested optimum time is 12–18 h.