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Use of Freshness Indicator for Determination of Freshness and Quality Change of Tofu During Storage  

Shin, Hee-Young (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Ku, Kyoung-Ju (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Park, Sang-Kyu (Gwangju Institute of Science and Technology)
Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Applied Biological Chemistry / v.49, no.2, 2006 , pp. 158-162 More about this Journal
Abstract
To determine freshness and quality change of tofu during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, and sensory evaluation. Tofu had a change in color of the freshness indicator after storage of 8 days at $4^{\circ}C$, and its pH and total bacterial counts reached 5.6 and 7.63 log CFU/g, respectively. VBN and TBARS values increased and reached the decay point at the time of color change of the freshness indicator. Sensory evaluation also indicated that samples were unacceptable by off-odor and decrease of firmness at day 8 of storage. These results suggest that a freshness indicator should be useful in determining expiration date of tofu products during marketing by indicating the microbial safety as well as sensory change.
Keywords
freshness indicator; tofu; storage; freshness; quality;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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