Study On The Bulging Problem Of Packaged Soy Sauce

Due to its intense umami,salty sensation and unique amour,soy sauce,as a condiment playing a critical role in traditional Asian cuisine,has been facing problems of quality and safety.Among all these problems,the bulged package must be the most ubiquitous one that has aroused extensive attention.As it would seriously affect product quality and enterprise image,the swelling of packaged soy sauce is a pressing issue needed to be settled.To solve the problem,this paper studied the sensory indexes and physicochemical indexes of both normal and swelling soy sauce,as well as the isolation,identification,and control of aerogens.At last,the HACCP system was also discussed of its application in soy sauce industry.The results showed that there was no significant difference between the swelling soy sauce and the normal one on sensory indexes.For physicochemical indexes of the swelling soy sauce,the content of total acid increased 0.05 g/100 mL annually,and the content of amino acid nitrogen,reducing sugar,salt,and total nitrogen declined 0.13 g/100 mL,0.66 g/100 mL,1.15 g/100 mL,and 0.11 g/100 mL,respectively.The pH decreased by 0.14 annually.And the soluble saltless solid showed no significant difference.Then,five different mediums were used to screen aerogens and seven strains were isolated.After gas-producing verification test,three of the seven,named G1,G2,P3,were confirmed as the aerogens.Afterwards,methods of conventional identification and molecular biology methods were used to identify gas-forming bacteria and finally G1,G2,P3 were recognized as Bacillus amyloliquefaciens,Bacillus sp.,and Bacillus subtilis,respectively.Furthermore,the characteristics and bacteria-control methods of these three strains were studied to better inhibit the growth of aerogens.The results showed that the optimum control condition was to filter the soy sauce through 0.22 ?m inorganic micro-filtration membrane before sterilizing it at 121? for 20 minutes,and finally lg/kg of potassium sorbate was added.In addition,the implement of HACCP system was discussed and raw material,cooking,salt water,heating sterilization and clarification were the critical control points to improve the security of soy sauce.