Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality of Tofu Prepared with Deep Seawater as Coagulant

해양심층수로 제조된 두부의 품질특성

  • Kim, Gwang-Woo (Dept. of Food Science, Kangnung National University) ;
  • Kim, Ga-Hyeon (Dept. of Food Science, Kangnung National University) ;
  • Kim, Jeong-Sik (Dept. of Food Science, Kangnung National University) ;
  • An, Hyo-Yeong (Dept. of Food Science, Kangnung National University) ;
  • Hu, Gil-Won (Dept. of Food Science, Kangnung National University) ;
  • Son, Jin-Ki (Division of Marine Bioscience and Technology, Kangnung National University) ;
  • Kim, Ok-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University) ;
  • Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Kangnung National University)
  • 김광우 (강릉대학교 식품과학과) ;
  • 김가현 (강릉대학교 식품과학과) ;
  • 김정식 (강릉대학교 식품과학과) ;
  • 안효영 (강릉대학교 식품과학과) ;
  • 허길원 (강릉대학교 식품과학과) ;
  • 손진기 (강릉대학교 해양생명공학부) ;
  • 김옥선 (강릉대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉대학교 동해안해양생물자원연구센터)
  • Published : 2008.04.30
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Abstract

This study investigated the quality of tofu prepared by treating soybean milk with deep seawater as a coagulant. The quality and shelf-life of the tofu prepared using the deep seawater coagulant were determined and compared to those using $CaSO_4$, surface seawater, and intermediate seawater coagulant. The tofu made with the deep seawater coagulant was firmest. In addition, the deep seawater tofu product had more, smaller particles in the microscopic view, compared to the tofu made from surface and intermediate seawater coagulants. The deep seawater tofu product had the lowest viable cell counts and turbidity. In addition, the deep seawater tofu product had a longer extended shelf-life. From these results, deep seawater appears to improve the texture, taste, and shelf-life of tofu when used as a coagulant.

Keywords

References

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