1. What are the reasons for the spoilage of soy products?

The spoilage of soy products is mainly characterized by the decomposition of protein. Protein is first decomposed into peptides and further decomposed into amino acids under the action of molds and bacteria of the genus Bacillus, carboxybacterium, streptococcus, and pseudomonas. Then, under the action of the corresponding enzymes, the amino acids and other Nitrogen-containing compounds are decomposed into amines, keto acids, unsaturated fatty acids, organic acids, etc., making soy products lose their edible value.

2. How to identify spoiled soy products?

The identification of spoiled soy products is generally determined from four aspects: sensory, physics, chemistry, and microorganisms. The sensory indicators are more direct and sensitive. Due to the decomposition of protein, the hardness and elasticity of soy products decrease, the surface becomes sticky, the color turns red or yellow, or mold spots of various colors appear on the surface, resulting in an unpleasant sour smell. In terms of chemical indicators, volatile nitrogen is used as the spoilage identification of soybean products. The higher the volatile nitrogen, the more serious the corruption.