General Components, Amino Acid, 5'-Nucleotide and Microorganism of Chinese Fermented Food "Jinhua Huotui"

A study on Jinhua Huotui in China Par I

Abstract

Jinhua Huotui is a traditional fermented food in China, and has been made for more than 800 years. Jinhua Houtui is produced by fermenting ham (liang tou wu zhu) with some microoganisms for about 5 months, and is used for a stock of special Chinese food. General components of Jinhua Huotui are as follow; water contents was 23.9%, crude protein and crude lipid were 23.7% and 44.3%, respectively. There were no difference in the total amino acid content between Jinhua Huotui and ham in the market. But the content of free amino acids of Jinhua Houtui was higher than that of ham, especially glutamic acid was rich (464 mg/100g). Jinhua Huotui also contained high amount of 5'-inosinic acid (447ppm). Each mycotoxin (Aflatoxin G₁, G₂, B₁, B₂; Ochratoxin A; Patulin; Zearalenone) was not detected and, so that Jinhua Huotui was a safety stock about mycotoxins and heavy metals for Chinese food. Mold counts were about 10⁴-10⁶ cfu/g, bacteria counts were about 10³-10⁵ cfu/g, and yeast counts were 10³-10⁵ cfu/g. The majority of microorganism were mold.