Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 60 - 66

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042300

Effect of salt-reduced fermentation on quality and flavor of soybean paste

  • CHEN Haoran ,
  • FANG Fang
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  • 1(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    2(School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China)
    3(State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China)

Received date: 2025-02-05

  Revised date: 2025-07-13

  Online published: 2026-04-10

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Abstract

The growing health concerns related to excessive salt intake have led to an increased demand for salt-reduced condiments.However, reducing the salt content during the fermentation process impacts the quality of fermented condiments, introducing new challenges.This study investigated the effects of salt reduction on soybean paste fermentation, focusing on physical and chemical properties, bacterial counts, biogenic amine levels, and flavor compound content.The results revealed that as salt concentration decreased, pH values were lower at 80 g/L and 100 g/L salt concentrations, and total acidity increased by more than 80%.During the early stages of fermentation, bacterial counts were 1-2 orders of magnitude higher than those in the control group, with significant increases in spoilage bacteria and coliform bacteria.The total biogenic amine content increased by 14.45%-19.65%, with histamine and tyramine levels rising by 27.60%-43.80% and 49.76%-119.39%, respectively.Furthermore, as salt concentration decreased, the free amino acid content in the soybean paste decreased, the content of lactic acid increased significantly, and the content of succinic acid decreased.The content of acid compounds in volatile flavor compounds increased by 0.31-2.90 times.In contrast, the levels of major volatile flavor compounds, such as 1-octene-3-ol, decreased.These findings indicate that salt-reduced fermentation negatively affects the quality and flavor of soybean paste, while also increasing food safety risks.This study provides valuable insights into the influence of environmental factors on the fermentation process, flavor, and quality of soybean paste.

Key words： soybean paste; salt reduction; volatile flavor compounds; amino acid; organic acid; biogenic amine

Cite this article

CHEN Haoran , FANG Fang . Effect of salt-reduced fermentation on quality and flavor of soybean paste[J]. Food and Fermentation Industries, 2026 , 52(6) : 60 -66 . DOI: 10.13995/j.cnki.11-1802/ts.042300

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