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KMID : 1134819990280010161
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 1 p.161 ~ p.166
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Extension of Tofu Shelf - Life with Water Soluble Degraded Chitosan as a Coagulant
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Chun Kie-Hwan
Kim Byung-Yong
Hahm Young-Tae
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Abstract
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CaCl₂and water-soluble degraded chitosan mixtures were used as coagulants for extending the shelf-life of tofu. Microbial counts, pH, and turbidity in tofu-immersion solution were analyzed during the periods of storage at 4℃ and physico-chemical properties of tofu were determined by rheological properties, color and yield. There was no significant difference in moisture content and yield between tofu made with and without chitosan. Failure stress and stress relaxation values were reduced when chitosan was added to CaCl₂, but there was no significant change among contents of chitosan added to tofu. The pH values were decreased at the beginning and then slowly increased after 14 days storage. The changes in turbidity were increased during storage, but the change in 2.0g degraded chitosan mixture with 7.0g CaCl₂coagulant(2.0:7.0 ratio) was lower than others and initial turbidity was lower as much as chitosan added to coagulant. These data showed that the water-soluble degraded chitosan had a good anti-microbial effect and increases the shelf life of tofu.
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KEYWORD
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chitosan, tofu, coagulant, shelf-life
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