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Improvement on Storage Stability of Soybean Curd using Cuttle Bone Powder Treated with Acetic Acid  

Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Cho, Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Applied Biological Chemistry / v.46, no.3, 2003 , pp. 183-188 More about this Journal
Abstract
Storage stabilities of soybean curds using cuttle bone powder treated with acetic acid (ATC-soybean curd) and calcium chloride (calcium chloride-soybean curd) as a coagulants were examined. The pH, turbidity of soaking solution, titratable acidity, and viable cell counts of calcium chloride-soybean curd did not change up to 6 days of storage, then decreased rapidly in pH and turbidity and increased rapidly in titratable acidity and viable cell counts, whereas those of ATC-soybean curd did not change up to 9 days of storage, then decreased slowly in pH and turbidity and increased slowly in titratable acidity and viable cell counts. Regardless of coagulants and storage period, white index of soybean curds did not change during cold storage. Hardness and brittleness of calcium chloride-soybean curd decreased rapidly up to 3 days in of storage, remained stable from 3 days to 6 days, then decreased rapidly. Hardness and brittleness of ATC-soybean curd also decreased rapidly up to 3 days in of storage and remained stable from 3 to 9 days, but then decreased slowly. Regardless of coagulants, results of sensory evaluation were similar to those of physicochemical tests. Judging from the above results, shelf-lives were determined as 9 and 6 days for ATC- and calcium chloride-soybean curds, respectively.
Keywords
cuttle bone; cuttle bone powder treated with acetic acid; calcium agent; soybean curd; coagulants;
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