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KMID : 1007520010100050529
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.529 ~ p.533
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Effect of Chitosan as a Coagulant on Shelf - life of Tofu Prepared in Commercialscale
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No, Hong Kyoon
Meyers, Samuel P./Lee, Kyung Soo
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Abstract
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Tofu was prepared in commercial-scale using four different coagulants (1% acetic + 1% lactic acids, 1% chitosan dissolved in 1% acetic + 1% lactic acids, CaCl₂, and chitosan + CaCl₂) and their storage-life was compared by measuring flavor, pH, turbidity, and viable counts during storage at 10℃ for 7 days. Tofu made with chitosan as a coagulant had a shelf-life of 4 days compared to 3 days with other three coagulants. Decrease in pH, and increase in turbidity and viable counts in the immersion solution accompanied decrease in the quality of tofu. In comparison of three different molecular-weight chitosans as coagulants, use of lower molecular-weight chitosan resulted in higher tofu hardness and lower turbidity in immersion solution during storage.
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