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KMID : 1134820070360040458
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 4 p.458 ~ p.463
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Effect of Scutellaria baicalensis Georgi on Shelf Life of Tofu
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Woo In-Taeck
Park Na-Young
Park Geum-Soon
Lee Shin-Ho
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Abstract
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This study was carried out to investigate potential use of Scutellaria bicalensis Georgi (SBG) as an ingredient for extending the shelf life of tofu. The spore of Bacillus sp. KN-4 was isolated from commercial tofu and inoculated to soybean milk to prepare artificially contaminated tofu. The contaminated tofu was stored in the presence of 0.05 and 1% of SBG extract at 25℃ for 72 hrs. The pH changes of contaminated tofu with SBG extract was slower than those of control during storage. The degree of pH change decreased as the concentration of SBG extract was increased from 0.05% to 0.1%. The change of titratable acidity of the tofu showed the same tendency as pH change during storage. Total cell number of the SBG extract added tofu was lower about 1~2 log cycle (0.05% SBG extract) or 2~3 log cycle (0.1% SBG extract) than that of control after storage for 12 hrs at 25℃. The color changes of the tofu did not show any difference with and without SBG during storage at 25℃. The strength and hardness of the tofu was improved by the addition of SBG extract. Especially, the strength and hardness of tofu in the presence of 0.1% SBG extract did not change during storage time. The sensory quality of SBG extract added tofu was better than control in texture, but not in taste and color. The overall acceptability of the SBG extract added tofu was similar to control.
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KEYWORD
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Scutellaria bicalensis Georgi, shelf life, tofu, Bacillus sp
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