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KMID : 0903519950380020135
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 2 p.135 ~ p.140
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Studies on the Physical Properties of Soybean Curd Stored in the Solution of Different Salt Concentration
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Abstract
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Changes in pH of the soaking solution and physical properties of the soybean curd during immersing in solution of different concentrations at different temperatures were determined. Compared with 0∼3% NaCl soaking solution, 5% NaCl soaking solution distinctively reduced the pH drop, increasing rate of turbidity and microorganism growth during storage. This indicated the concentration of soaking solution influences the shelf life of curd. As the storage temperature was lowered to 5℃, their changing rates were also reduced. Physical properties such as initial stress (σ_0), elastic constant (E), viscous constant (η) and failure test were influenced by storage temperature, but not a function of concentration of salt solution. The result of the sensory test indicated the hardness and salty taste of curd were statistically significant among samples and 1∼5% NaCl solutions did not show any significant difference in the salty taste.
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