摘要
以黑龙江青腐乳为研究对象,按照行业标准SB/T10170-2007检测了其理化指标(包括水分、氨基酸态氮、食盐、水溶性无盐固形物、总酸、总氮)及其他有害指标(亚硝酸盐、挥发性盐基氮、硫化氢、黄曲霉毒素B1)微生物指标(包括细菌总数、霉菌总数、大肠菌群),分析了青腐乳的微生物安全与质量,结果表明,12个样品挥发性盐基氮和硫化氢含量偏高,总酸含量偏低,食用安全性较低。
The quality and microbiological safety of Heilongjiang gray sufu were evaluated by chemical and microbiological analysis. Chemical analysis involved moisture, free amino acid nitrogen, NaCl, salt-free soluble solid, total acid, total nitrogen. Other deleterious indexes involved nitrite, TVBN, H2S, AFB,. In microbiological analysis, the total bacteria count and the counts of moulds, coliforms were detected respectively. The results showed that the counts of TVBN and H2S were higher than normal, the count of total acid was lower than standard, edible safety were lower.
出处
《中国酿造》
CAS
北大核心
2008年第9期71-73,98,共4页
China Brewing
关键词
青腐乳
化学检测
微生物检测
安全性评价
gray sufu
chemical analysis
microbiological analysis
safety eveluation
