Comparison and analysis of domestic and international soy sauce standards
2020
Jing ZHANG | Yi SHAO | Xiao CHEN | Ge GUO | Jun WANG
Objective To provide suggestions for revising the national soy sauce standards and improving the industry management level through the analytical study of the national and international soy sauce related standards and regulations. Methods Standards and regulations related to soy sauce in countries such as Japan, South Korean, Singapore, India and Malaysia were collected and compared in terms of product quality indexes, contaminants and mycotoxins indexes as well as microbiological limits. Results The requests of product quality indexes, contaminants and mycotoxins indexes as well as microbiological limits in domestic soy sauce standards are not lower than that in international standards. The Japanese soy sauce standard has the most detailed request on raw materials and processes, and the test method presented makes the quantization of color possible. Conclusion The specific request in standard and the way of Japanese Agriculture Standard (JAS) certification in Japan may contribute to the high-quality soy sauce products, from which China can learn.
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