Test brands Wanchai Wharf, Si Nian, Sanquan, Zhengda Food, Bipinge, Donglaishun, Member’s Mark, Wu Dasao, Beijing Daxiangcun, Chuange Fish Dumplings, Longfeng, Haibawang, Guangzhou Restaurant, Aunt Wu Test Indicators Staphylococcus aureus: ubiquitous pathogenic bacteria, which ma

From south to north, eating dumplings is a traditional festival delicacy that occupies the top brands. In this special period of home isolation, quick-frozen dumplings are more precious and delicious.

Day after day, it may have become a happy moment in the "snail residence" of most consumers. However, when it comes to eating, the Principal is still quite particular. Without further ado, the test will be arranged immediately.

test brand

Wanchai Wharf , Missing , Sanquan , Zhengda Food, Bipinge, Donglaishun , Member’s Mark, Wu Dasao, Beijing Daxiangcun, Boat Fish Dumplings , Longfeng, Haibawang , Guangzhou Restaurant, Wu Daniang

test indicators

Staphylococcus aureus : ubiquitous pathogenic bacteria, which may cause food poisoning.

Fill content : The folk standard is thin skin and large filling.

Peroxide value : The higher the content, the less fresh the oil.

Volatile salt-based nitrogen : The higher the content, the less fresh the meat.

sodium: mainly reflects the salt content of dumplings, the lower the better.

test results

1. None of them were found with Staphylococcus aureus, which is worthy of recognition.

2. In terms of filling content, Member’s Mark, Chuange Fish Dumplings, and 如歌 have a higher filling content, Haibawang is at the bottom.

3. In terms of freshness, Aunt Wu, Si Nian, and Haibawang have better meat quality and freshness, Beijing Daoxiangcun and Bipinge are worse. ; the 14 quick-frozen dumplings have a small gap in oil freshness, and the overall performance is ideal.

4. Longfeng, Aunt Wu, Member’s Mark, Sanquan have slightly lower sodium content, and Zhengda Food, Bipinge, Donglaishun and other sodium content is slightly higher.

none of them were detected in the pathogenic Staphylococcus aureus

In October 2011, the Beijing Municipal Bureau of Industry and Commerce detected Staphylococcus aureus in the "Missing" dumplings; subsequently, the Guangzhou Municipal Bureau of Industry and Commerce also detected the pathogenic bacteria in the "Three Quanshu" and "Haibawang" quick-frozen food, which aroused heated discussion and doubt on public opinion.

Staphylococcus aureus is widely present, and the skin, nasal cavity, wounds, as well as the air and sewage in the natural environment are its livable places.

As a common foodborne pathogenic microorganism, the "culprit" that causes food poisoning is not Staphylococcus aureus itself. During the reproduction process, Staphylococcus aureus can produce enterotoxin , among which the A and B enterotoxins are the most common. These enterotoxins can cause symptoms such as nausea, vomiting, stomach cramps and diarrhea.

However, since Staphylococcus aureus is widely distributed in the atmosphere and soil, it is sensitive to heat. It can be killed by heating at 80℃ for 30 minutes. Usually, pathogenic enterotoxin can only be produced when it is greater than 100,000 CFU/g. Therefore, the new standard GB 19295-2011 "Frozen Noodle Rice Products" stipulates that quick-frozen dumplings Staphylococcus aureus can be present in limited quantities (n=5, c=1, m=1000CFU/g, M=10000CFU/g).

test results show that none of the 14 quick-frozen dumplings were detected in Staphylococcus aureus (<10cfu/g),>

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In addition, when purchasing quick-frozen food, you should choose a large supermarket with a complete cold chain system; do not buy products with contaminated or damaged packaging; try to use insulation bags on the way home, and put them in the refrigerator freezer immediately after arriving at home; cook the food after eating according to the instructions on the packaging bag.

Walmart Member’s Mark has the most "conscientious" filling content

"Why do you have to speak more if you are talented? It is hidden in your stomach with all kinds of taste." This riddle is guessed by the dumplings with fillings in your stomach. Thin skin and more fillings are also considered to be the ideal state of a dumpling.

In fact, the filling content of the quick-frozen dumplings we bought from the market may not be as high as we imagined.According to the national standard, the minimum standard for the content of quick-frozen dumpling filling is only 35g/100g, that is, the dumpling skin can be heavier than the dumpling filling.

test results show that the filling content of 14 quick-frozen dumplings differed from 48~63g/100g, all of which met the standard.

As the private brand of "Member’s Mark", Walmart’s Sam member store, it has the highest filling content, followed by " Boat Song Fish Dumplings ", which became famous for its appearance in "China on the Bite of the Tongue 3", and " Missing ", one of the domestic fast-frozen food benchmarks. The filling content of the two is slightly lower than that of Member’s Mark.

Some brands with high popularity among consumers, such as Wanchai Wharf , which is famous for its "thin skin, large filling and juicy", and regional brands Beijing Daoxiangcun, Donglaishun, and Guangzhou Restaurant . The filling content is slightly disappointing, and the skin filling ratio is close to 1:1.

originated from Taiwan's fast-frozen brand " Haibawang ", which accounts for 48% of the filling content, and the dumpling skin may mean to be overwhelming.

Bitpinge meat is at the bottom, and the freshness of the fat is inferior to that of the

Dig bamboo shoots in spring, and lotus roots are picked in autumn and winter. Chinese food pays the most attention to fresh ingredients. The gap in freshness between quick-frozen dumplings and fresh-made dumplings can kill some consumers' desire to buy in the cradle.

In the process of making quick-frozen dumplings, the raw materials used generally include flour for making dumpling skins, meat ingredients with high protein content such as pork and fish, as well as cooking oil and salt for seasoning.

Whether the quick-frozen dumplings are fresh enough depends mainly on the freshness of the meat filling and fat.

volatile salt-based nitrogen reflects the freshness of raw fish and meat. It refers to the decomposition of proteins in animal foods during the spoilage due to the action of enzymes and bacteria, and the production of alkaline nitrogen-containing substances such as ammonia and amines. Such substances are volatile, and the higher their content, the more the amino acids are destroyed.

National standard does not limit the volatile salt-based nitrogen value of quick-frozen dumplings. Please refer to NY/T 1407-2018 "Green Food Quick-frozen Pre-packaged Noodle Rice Food", that is, the volatile salt-based nitrogen value shall not be higher than 15mg/100g.

test results show that the average value of volatile salt-based nitrogen of 14 quick-frozen dumplings is 7.51mg/100, and none exceeds the maximum allowable limit.

volatile salt-based nitrogen values are Aunt Wu, Si Nian, and Haibawang , and those with higher content are Wu Dasao, Guangzhou Restaurant, Beijing Daoxiangcun and Bipinge , which have a certain gap in the freshness of meat filling.

For example, the Korean restaurant brand Bibigo , operated by Xijie (CJ), a South Korean food company, has the highest volatile salt-based nitrogen content, at 11.0mg/100g, which is more than 2.5 times the difference between Aunt Wu , indicating that the freshness of Aunt Wu meat filling is significantly higher than that of Bipin Ge.

peroxide value is an indicator that reflects the degree of deterioration of oil and fat in the filling. The smaller the peroxide value, the fresher the oil and fat. Long-term consumption of foods with excessive peroxide values is not good for human health, because peroxides can destroy the structure of the cell membrane, leading to gastric cancer, liver cancer, arteriosclerosis, myocardial infarction, hair loss and weight loss; long-term consumption of oils with excessive peroxide values has a promotive effect on chronic diseases such as cardiovascular diseases and tumors. The

test results show that the peroxide value of 14 quick-frozen dumplings is far lower than the maximum limit value (0.25g/100g). Among them, the peroxide values of Zhengda Food and Member’s Mark are 0.022g/100g and 0.024gg/100g respectively, which are about 1/10 of the maximum limit value, indicating that the oil of these two quick-frozen dumplings is relatively fresh.

Relatively speaking, 年地, dragon and feng are slightly inferior in terms of freshness of oil, and the peroxide value is ranked second last with 0.092g/100g and 0.088g/100g.

Beware of the "invisible salt" in dumplings

A little secret that fast frozen dumplings cannot be cooked for a long time is to add a little salt when kneading the noodles, so that the dumpling skin made in this way is more chewy. Therefore, although some dumplings do not taste "salty", they may contain a lot of "salt".

Too much salt intake can increase blood pressure, significantly increase the risk of cardiovascular disease, and also increase the risk of gastric disease, osteoporosis, obesity and other diseases.

2016 version of " Dietary Guidelines for Chinese Residents " recommends that adults should not consume more than 6g of salt per day, which is equivalent to the size of a beer bottle cap; World Health Organization (WHO) has released the latest salt intake guide, pointing out that adults should consume less than 5g of salt per day.

test results show that the average sodium content of 14 quick-frozen dumplings is 427mg/100g, among which Longfeng, Wu Aunt Wu, Member’s Mark, Sanquan sodium content is relatively low, and Zhengda Food, Bipinge, and Donglaishun sodium content is relatively high.

Assuming that eating 350g of dumplings in one meal (about 18, the actual size of dumplings of different brands is obviously different), that is, the sodium content of 14 quick-frozen dumplings is converted into salt, which is 2.5g~5.3g, accounting for 44%~88% of the maximum recommended daily salt intake (6g) for healthy people.

It is worth mentioning that the sodium in frozen dumplings mainly comes from table salt (sodium chloride), but there are also trace amounts from the ingredients themselves, some seasonings such as MSG (sodium glutamate).

From a brand perspective, Longfeng, Sanquan, and Wu Auntie have slightly lower salt content, but the salt equivalent of 350g dumplings still accounts for half of the daily recommended upper limit. If you eat dumplings from 350g Donglaishun (about 19) or BiPinge (about 10) brands in one meal, the sodium you eat together is equivalent to the "quota" of more than 80% of the recommended upper limit of daily salt.

It is worth noting that some people have the habit of dipping soy sauce or other seasonings when eating dumplings, and they are likely to eat more salt invisibly.

[Special Statement]: The test results and mentions of brands in this report are only responsible for the test samples and do not represent the quality status of the same batch or other models of products.