Risk pre-warning of deterioration in finished sauce with microbial contamination

Authors

JIANG Xuewei, College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
YE Jing, College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
ZHOU Shangting, Changsha Jiajia Food Co., Ltd., Changsha, Hunan 410600, China
XU Yantao, College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
FU Yulin, Changsha Jiajia Food Co., Ltd., Changsha, Hunan 410600, China
CHEN Sheng, Changsha Jiajia Food Co., Ltd., Changsha, Hunan 410600, China

Abstract

In order to achieve the purpose of the risk pre-warning about the deterioration occurring in the finished sauce with microbial contamination, 4 kinds of physicochemical indexes were compared and analyzed, including the content of reducing sugar, total acid, ammoniacal nitrogen and diacetyl. The results showed that the finished sauce deteriorated because of the contamination of salt-tolerance bacillus, and its physicochemical indexes changed significantly. The reducing sugar content decreased drastically and the content of total acid, ammoniacal nitrogen and diacetyl increased obviously. It can be judged that the sauce is deteriorated while the decreasing amplitude of reducing sugar content reach to 60%, and the increasing amplitude of total acid content reach to 32%, ammoniacal nitrogen content 6.0% and diacetyl content 20.4%.

Publication Date

4-28-2016

First Page

67

Last Page

70

DOI

10.13652/j.issn.1003-5788.2016.04.015

Recommended Citation

Xuewei, JIANG; Jing, YE; Shangting, ZHOU; Yantao, XU; Yulin, FU; and Sheng, CHEN (2016) "Risk pre-warning of deterioration in finished sauce with microbial contamination," Food and Machinery: Vol. 32: Iss. 4, Article 15.
DOI: 10.13652/j.issn.1003-5788.2016.04.015
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/15

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