침지액에 산화칼슘 첨가가 두부의 저장성에 미치는 영향 (Effects of Activated Calcium Addition on the Quality and Shelf-life of Tofu)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 16권 / 2호 / 100 ~ 106페이지
· 저자명 : 성지혜, 김윤숙, 김로사, 문지혜

초록

The effects of activated calcium (AC) addition (0.00, 0.05, 0.10, and 0.15% of tofu-immersion solutions) on the quality and shelf life of tofu were investigated. The pH values of tofu with AC were determined and all initial pH values were decreased during storage at 10℃. The turbidity of the tofu made with AC was lower than the tofu soaked in distilled water during storage at 10℃ for 9 days. In sensory evaluation, the tofu soaked in water with AC had a day longer shelf-life than the tofu soaked in distilled water. Sensory evaluation of tofu with AC did not show significant differences in terms of not only color and overall acceptability but also textural changes (chewiness and hardness) during the storage periods. The aerobic bacterial, yeast, and mold counts in all treatments were increased during storage, and the addition of 0.15% AC showed the least change suggesting that the AC had good antimicrobial activity. These results showed that the use of soaking water with AC could be very useful to extend the shelf life of tofu.

영어초록

The effects of activated calcium (AC) addition (0.00, 0.05, 0.10, and 0.15% of tofu-immersion solutions) on the quality and shelf life of tofu were investigated. The pH values of tofu with AC were determined and all initial pH values were decreased during storage at 10℃. The turbidity of the tofu made with AC was lower than the tofu soaked in distilled water during storage at 10℃ for 9 days. In sensory evaluation, the tofu soaked in water with AC had a day longer shelf-life than the tofu soaked in distilled water. Sensory evaluation of tofu with AC did not show significant differences in terms of not only color and overall acceptability but also textural changes (chewiness and hardness) during the storage periods. The aerobic bacterial, yeast, and mold counts in all treatments were increased during storage, and the addition of 0.15% AC showed the least change suggesting that the AC had good antimicrobial activity. These results showed that the use of soaking water with AC could be very useful to extend the shelf life of tofu.

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