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The maturation time and quality of low\u2010salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250\u00a0W for 30\u00a0s was suitable for the preparation of low\u2010salt sufu. With regard to the physicochemical properties of sufu, 120\u2010day sufu samples obtained by traditional high\u2010salt (14%) fermentation and 75\u2010day sufu samples obtained by low\u2010salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75\u2010day low\u2010salt sufu samples were significantly higher than those of 120\u2010day high\u2010salt sufu samples (<jats:italic>p<\/jats:italic>\u00a0&lt;\u00a0.05).The overall acceptance score of low\u2010salt sufu samples also was higher than that of high\u2010salt sufu samples. The contents of free amino acids and the profiles of typical flavor compounds partly explained the sensory quality and shorter ripening time of sufu manufactured. The total biogenic amine contents were reduced by 46%.<\/jats:p>","DOI":"10.1002\/fsn3.1346","type":"journal-article","created":{"date-parts":[[2019,12,12]],"date-time":"2019-12-12T08:10:54Z","timestamp":1576138254000},"page":"584-593","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Effect of microwave sterilization on maturation time and quality of low\u2010salt sufu"],"prefix":"10.1002","volume":"8","author":[{"given":"Xuejing","family":"Fan","sequence":"first","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xuepeng","family":"Lv","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Li","family":"Meng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mingzhi","family":"Ai","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chunqiu","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fei","family":"Teng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4158-2524","authenticated-orcid":false,"given":"Zhen","family":"Feng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,12,12]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-73.1.114"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.arabjc.2011.01.014"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-63.7.934"},{"key":"e_1_2_9_5_1","first-page":"1","article-title":"Evaluation of the possible non\u2010thermal effect of microwave radiation on the inactivation of wheat germ lipase","volume":"40","author":"Chen Z.","year":"2016","journal-title":"Journal of Food Process Engineering"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(99)00033-1"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-015-2412-3"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.09.002"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.04.081"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.12847"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4565.2011.00304.x"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029901005209"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf000966u"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.12433"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-012-1890-9"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.13023"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1956.tb16956.x"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2012.10.033"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.07.007"},{"key":"e_1_2_9_20_1","volume-title":"Sensorial Analysis\u2010General Guidance for the Selection, Training and Monitoring of Assessors. 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