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KMID : 0380620090410010011
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.11 ~ p.15
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Effects of Vacuum Container on the Storability of Leftover Tofu
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Lee Ji-Youn
Jang Si Hun
Park Su-II
Lee Youn-Suk
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Abstract
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Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray inan effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at5oC and 25oC for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. Thevacuum retarded the bacterial growth under 105 CFU/mL for up to 12 days at 5oC. The color of the tofu was unaffected bythe container type at both storage temperatures, whereas the pH and opacity of the immersion solution were altered lessprofoundly by storage in the vacuum container at 5oC. However, we noted no significant differences in bacterial growths, pH,and opacity among container types at 25oC. The results of this study showed that the usage of vacuum containers maybe a favorable method for the preservation of tofu under refrigerated conditions.
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KEYWORD
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tofu, vacuum, shelf life, packaging, container
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