Potential improvement in the safety and quality of traditional fermentedsoybeanproducts: A narrative review

Masfufatun, . (2022) Potential improvement in the safety and quality of traditional fermentedsoybeanproducts: A narrative review. Univ.Merdeka Madiun. (Unpublished)

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Abstract

Soybeans are one of the most significant crops in the world due to their nutritionally valuable. It has been converted to produce a variety of fermentedsoybean products. During conventional soybean fermentation, microorganisms are involved, biochemical reactions occur, and bioactive componentsareproduced. With the rise of people's living standards, customers are paying more attention not only to the flavor and nutrition of fermented soybeanmeals, but also to their safety and quality. Mycotoxins, biogenic amine production, and high salt content are among the public health concerns associatedwithfermented soybean foods. This paper reviews the prevalent concerns about the safety and quality of fermented soybean foods, as well as potential improvements. Attempts and methods have been proposed to ensure the safety of the fermentation process and food quality. Official regulations, theemployment of suitable microbes, the use of high-quality cultivars, and the administration of chemicals are all viable options for improving safetyandquality. We conclude that implementing international food standards, guidelines, and codes of practice such as the Codex Alimentarius for fermentedsoybean products and the application of scientific novel methods (e.g., starter combination, high-pressure processing, or low-dose gamma irradiation, additive usage, low salt fermentation technique) are the potential solutions to mitigate the issues and improve the safety and quality of the products. .Keywords: Fermentation, soybean, safety, quality, food, nutrition

Item Type:	Other
Subjects:	R Medicine > R Medicine (General)
Divisions:	Faculty of Medicine > Medicine Study Program
Depositing User:	Sulimin BP3
Date Deposited:	24 Jun 2023 11:16
Last Modified:	24 Jun 2023 11:16
URI:	http://erepository.uwks.ac.id/id/eprint/14785

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