title: Formation and reduction of furan in a soy sauce model system.
abstract: The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days' fermentation was the highest at 30°C (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20°C and 40°C were reduced by 45% and 88%, respectively compared to 30°C fermentation. Five metal ions (iron sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and calcium sulfate), sodium sulfite, ascorbic acid, dibutyl hydroxyl toluene (BHT), and butylated hydroxyanisole (BHA) were added in a soy sauce model system. The addition of metal ions such as magnesium sulfate and calcium sulfate reduced the furan concentration significantly by 36-90% and 27-91%, respectively in comparison to furan level in the control sample (p<0.05). Iron sulfate and ascorbic acid increased the furan level at 30 days' fermentation in the soy sauce model system by 278% and 87%, respectively. In the case of the BHT and BHA, furan formation generally was reduced in the soy sauce model system by 84%, 56%, respectively.
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro-1-gil, Jung-gu, Seoul 100-715, Republic of Korea.
authors.forename: Min Yeop
authors.initials: MY
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro-1-gil, Jung-gu, Seoul 100-715, Republic of Korea.
authors.forename: Jae-Young
authors.initials: JY
authors.lastname: Her
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro-1-gil, Jung-gu, Seoul 100-715, Republic of Korea.
authors.forename: Mina K
authors.initials: MK
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro-1-gil, Jung-gu, Seoul 100-715, Republic of Korea. Electronic address: kwglee@dongguk.edu.
authors.forename: Kwang-Geun
authors.initials: KG
authors.lastname: Lee
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D002083:Butylated Hydroxyanisole / Q000032:analysis; D002133:Calcium Sulfate / Q000032:analysis; D005285:Fermentation; D005296:Ferrous Compounds / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005663:Furans / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D008278:Magnesium Sulfate / Q000032:analysis; D017895:Manganese Compounds / Q000032:analysis; D015203:Reproducibility of Results; D045730:Soy Foods / Q000032:analysis*; D013242:Sterilization; D013431:Sulfates / Q000032:analysis; D013447:Sulfites / Q000032:analysis; D013696:Temperature; D019287:Zinc Sulfate / Q000032:analysis
chemical_list: D005296:Ferrous Compounds; D005663:Furans; D017895:Manganese Compounds; D013431:Sulfates; D013447:Sulfites; D002083:Butylated Hydroxyanisole; C020748:ferrous sulfate; D008278:Magnesium Sulfate; D019287:Zinc Sulfate; D001205:Ascorbic Acid; C039281:furan; C025026:sodium sulfite; C039798:manganese sulfate; D002133:Calcium Sulfate
keywords: Fermentation; Food additives; Furan; Model system; Soy sauce