10种市售畜血豆腐产品食品安全指标的测定  

Food safety index of ten kinds of commercial edible domesticated animal blood tofu products

作　　者：张莺莺 涂尾龙[1] 王洪洋 曹建国[1] 吴华莉[1] 谈永松[1] ZHANG Yingying;TU Weilong;WANG Hongyang;CAO Jianguo;WU Huali;TAN Yongsong(Animal Husbandry and Veterinary Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Engineering Research Center of Breeding Pig,Shanghai 201106,China)

机构地区：[1]上海市农业科学院畜牧兽医研究所,上海种猪工程技术研究中心,上海201106

出　　处：《上海农业学报》2021年第4期108-116,共9页Acta Agriculturae Shanghai

基　　金：上海市农业科学院2019年科技成果转化助推项目(ZT201907)。

摘　　要：为了解我国血豆腐产品的食品安全现状,为血豆腐产品国家标准和行业标准的制定提供科学依据,取市场上销售的10个不同来源的食用畜血豆腐产品(A—J),每种检测5份,依据相关国标规定的方法检测了感官指标、理化成分、微生物指标、重金属污染物指标、N-二甲基亚硝胺含量、瘦肉精含量、兽药和农药残留、甲醛等食品卫生和安全指标。结果表明:参照现行有效的相关食品安全指标要求,采用真空采血和低温灭菌方式的预包装猪血豆腐产品A的感官评分显著高于其他样品;10种样品的理化指标100%达标,预包装畜血豆腐的微生物指标达标率100%,裸装畜血豆腐的菌落总数和大肠杆菌微生物指标达标率为0;10种样品中均检测出污染物铬元素,但100%符合参照标准要求,汞元素达标率94%,汞元素超标样品主要为裸装豆腐样品(J);所有样品均未检测到N-二甲基亚硝胺、瘦肉精、兽药和农药残留以及甲醛。综上,采用真空采血和低温灭菌工艺可使畜血豆腐的感官品质更佳;工业化生产方式生产的预包装畜血豆腐产品的质量与安全指标达标率较好,来自手工作坊的裸装畜血豆腐存在一定程度的卫生安全隐患,主要是菌落总数和大肠杆菌以及汞重金属污染物的超标,应加强对市场上裸装畜血豆腐产品的监督管理。To understand the safety status of blood tofu in China and provide scientific basis for better establishing the national and industrial standards,10 different kinds of edible domesticated animal blood tofu samples(A—J)from distinct sources with 5 biological repeats were collected from the market.According to the relevant official methods,the most prominent food hygiene and safety indexes were detected:sensory index,physical and chemical indexes,microbiological index,heavy metal pollution,N-dimethyl nitrosamine content,steroid clenbuterol content,veterinary medicine and pesticide residues,formaldehyde content.The quality indexes were evaluated with reference to the current effective standards for blood tofu products.The results showed that the sensory score of the pre-packaged domesticated animal blood tofu product A was significantly higher than that of others due to vacuum blood collection and low temperature sterilization.The physical and chemical indexes of all the 10 samples met the standard requirements.The standard rate of microbiological index was 100%in prepackaged domesticated animal blood tofu samples while it was 0 in nonpacked samples.For heavy metal residue detection,the contaminant chromium content in all of the 10 samples was in acceptable ranges with 100%compliance rate.However,the standard rate of mercury detection only reached to 94%,because of high mercury residue in the 3 nonpacked samples.Besides,no N-dimethyl nitrosamine,clenbuterol,veterinary drug and pesticide residues and formaldehyde were detected in all samples.In conclusion,vacuum blood collection and low temperature sterilization were helpful for improving the sensory quality of domesticated animal blood tofu.The industrial pre-packaged domesticated animal blood tofu products were of the highest quality.The main risks raised by the nonpacked products focus on the high total number of bacterial colonies including Escherichia Coli,as well as the heavy mercury residues,which should call for establishing more strict standards and safety

关 键 词：血豆腐 感官指标 理化成分 微生物指标 重金属污染 食品安全 

分 类 号：S87[农业科学—畜牧兽医]