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KMID : 0903520030460010012
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2003 Volume.46 No. 1 p.12 ~ p.15
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Studies on Quality Characteristics and Shelf-life of Chlorella Soybean Curd(Tofu)
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Oh Nam-Soon
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Abstract
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The effect of chlorella addition on quality and shelf-life of soybean curd was investigated. The yield of chlorella soybean curd was the highest with 1.0% (w/w) chlorella addition. Hardness, gumminess, and chewiness of chlorella soybean curd increased, whereas Hunters color values decreased in proportion to amount of chlorella added. No significant differences were observed between the sensory properties of chlorella and ordinary soybean curds. Microbial counts of soybean curd stored in sterilized distilled water as tofu-immersion solution increased, whereas pH decreased during storage at 15˚C. After 5 days storage, microbial counts of the soybean curds containing 0.5 and 1.0% chlorella were lower than that of the ordinary soybean curd. These results imply that chlorella is a useful additive to suppress the proliferation of aerobic microorganism in soybean curd at the optimal concentration of chlorella around 1%.
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