成都市售豆瓣酱、豆豉的品质和安全性调查及与食盐含量的相关性研究

Study on the Quality and Safety of Soybean Paste and Fermented Soybean in Chengdu and Its Correlation with Salt Content

实验随机抽检了成都市售包装与散装豆瓣酱和豆豉样品,并结合国家相关标准分析包装和散装方式的豆瓣酱与豆豉的理化和微生物指标。结果表明:除了散装豆瓣酱食盐含量偏低之外,包装与散装豆瓣酱和豆豉各项指标均符合国家标准,散装产品大肠杆菌含量显著高于包装的,且相关性分析发现盐分浓度与总酸、氨基酸态氮和亚硝酸盐含量呈负相关。综合实验结果可知,包装的豆瓣酱和豆豉的卫生状况优于散装的,食盐含量与产品发酵和品质密切相关。

In this experiment,the packed soybean paste and soybean paste in bulk and fermented soybean samples are randomly chosen in Chengdu market,and the physicochemical and microbiological indexes of soybean paste,soybean paste in bulk and fermented soybean are analyzed according to the relevant national standards.The results show that except salt content of soybean paste in bulk is lower,the indexes of the packed soybean paste,soybean paste in bulk and fermented soybean are consistent with the national standards.The E.coli content of products in bulk is significantly higher than the packed ones,and the correlation analysis finds that salt concentration has negative correlations with total acid,amino acid nitrogen and nitrite content.Based on the results,the hygienic condition of the packed soybean paste and fermented soybean is better than the ones in bulk,and the salt content is closely related with the fermentation and quality of soybean paste and fermented soybean.