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http://dx.doi.org/10.5657/kfas.2008.41.2.077

Quality of Tofu Prepared with Deep Seawater as Coagulant  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.41, no.2, 2008 , pp. 77-83 More about this Journal
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
Tofu; Coagulant; Deep seawater; Texture; Shelf-life;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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