发酵豆制品潜在风险因子分析

采集了59份重庆生产酱油、豆豉、腐乳和豆瓣酱4大类发酵豆制品,检测其理化指标和可能存在的6种风险因子,包括蛋白质降解物挥发性盐基氮、硫化氢和生物胺、防腐剂苯甲酸和丙酸及微生物代谢毒素黄曲霉毒素。结果表明,各类样品的pH值及总酸含量均在正常范围;腐乳及包装酱油样品所含氨基酸态氮含量均满足国家标准;各类生物胺普遍存在于发酵豆制品中,不同类型的样品中所含生物胺的种类和含量不同,主要含有酪胺和腐胺。腐乳中生物胺总量最高;挥发性盐基氮的含量较高,可能对样品安全性有影响;硫化氢含量较少,暂不影响食品的可食性;总黄曲霉毒素的含量均未超过国家限量标准,安全性良好。苯甲酸和丙酸普遍存在于各类发酵豆制品中,个别样品中苯甲酸和丙酸含量远高于国家的限量标准,问题较为突出。有必要追踪发酵豆制品加工及贮藏过程中风险因子的变化及产生规律,提出有效的质量安全控制措施。

Analysis of Potential Risk Factors of Fermented Soybean Products

To determine the values of physico-chemical properties and potential risk factors including total volatile basic nitrogen,hydrogen sulfide,biogenic amines,benzoic acid,propionic acid and aflatoxins,in fermented soybean products,the experiment collected 59 products of soy sauce,douchi,sufu and bean paste in Chongqing.All of the samples showed normal pH and total acid content.Amino acid nitrogen contents of sufu and soy sauce samples had reached national standards.Biogenic amines were commonly existed in fermented soybean products especially tyramine and putrescine,but different samples contained different types of biogenic amines.Sufu contained the highest contents of total biogenic amines.Total volatile basic nitrogen might affect the safety of measured samples for its high contents.Hydrogen sulfide and aflatoxins were within safety limits.Benzoic acid and propionic acid were ubiquitous in all kinds of fermented soybean products.The contents of benzoic acid and propionic acid in some samples were much higher than national standards.Therefore,it is necessary to trace the change of risk factors during the processing and storage of fermented soybean products to propose effective control measures for quality and safety.