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KMID : 1024420120160020100
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Food Engineering Progress
2012 Volume.16 No. 2 p.100 ~ p.106
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Effects of Activated Calcium Addition on the Quality and Shelf-life of Tofu
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Sung Ji-Hye
Kim Rosa
Moon Ji-Hye
Kim Yoon-Sook
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Abstract
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The effects of activated calcium (AC) addition (0.00, 0.05, 0.10, and 0.15% of tofu-immersion solutions) on the quality and shelf life of tofu were investigated. The pH values of tofu with AC were determined and all initial pH values were decreased during storage at 10oC. The turbidity of the tofu made with AC was lower than that of the tofu soaked in distilled water during storage at 10oC for 9 days. In sensory evaluation, the tofu soaked in water with AC had a day longer shelf-life than the tofu soaked in distilled water. The sensory evaluation of tofu with AC did not show significant differences in terms of not only color and overall acceptability but also textural changes (chewiness and hardness) during the storage periods. The aerobic bacterial, yeast, and mold counts in all treatments were increased during storage, and the addition of 0.15% AC showed the least change, suggesting that the AC had good antimicrobial activity. These results showed that the use of soaking water with AC could be very useful to extend the shelf life of tofu.
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KEYWORD
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tofu, shelf-life, activated calcium, storage, sensory evaluation
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