Applied Biological Chemistry
- 제35권6호
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- Pages.490-494
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- 1992
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
포장두부의 저장성에 미치는 열처리 효과
Effects of heat treatment on storage of packaged Tofu
- Lee, Sur-Koo (Department of Food Technology, Dongguk University) ;
- Kim, Chang-Sik (Department of Food Technology, Dongguk University)
- 발행 : 1992.12.30
초록
두부의 저장성 향상을 위해 포장한 후 가열처리하여 저장 중 두부의 미생물상과 이화학적인 변화를 검토하였다. 두부는
The effect of heat treatments (boiling or microwave heating) on packaged Tofu was investigated by microbial and physicochemical changes during its storage in order to improve the shelf-life. The shelf-life of the packaged Tofu prepared by acetic acid was found better than that prepared by calcium chloride. As the spoilage of Tofu developed, titratable acidity, amino and ammonia nitrogen contents, and optical density of packaged Tofu suspension were increased. Heat treatment of fresh Tofu in package was effective in lowering the bacterial counts, and extending shelf-life, but there was no significant difference between heating methods. Packaged Tofu prepared from acetic acid and pretreated by heating for 3 minutes kept the shelf-life of 4 days at