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KMID : 0903520060490020158
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 2 p.158 ~ p.162
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Use of Freshness Indicator for Determination of Freshness and Quality Change of Tofu During Storage
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Shin Hee-Young
Ku Kyoung-Ju
Park Sang-Kyu
Song Kyung-Bin
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Abstract
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To determine freshness and quality change of tofu during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, and sensory evaluation. Tofu had a change in color of the freshness indicator after storage of 8 days at 4oC, and its pH and total bacterial counts reached 5.6 and 7.63 log CFU/g, respectively. VBN and TBARS values increased and reached the decay point at the time of color change of the freshness indicator. Sensory evaluation also indicated that samples were unacceptable by off-odor and decrease of firmness at day 8 of storage. These results suggest that a freshness indicator should be useful in determining expiration date of tofu products during marketing by indicating the microbial safety as well as sensory change.
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KEYWORD
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freshness indicator, tofu, storage, freshness, quality
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