Browse > Article

Effects on the Shelf-life of Tofu with Ethanol Extracts of Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica  

Oh, Se-Wook (Korea Food Research Institute)
Lee, Young-Chul (Korea Food Research Institute)
Hong, Hee-Do (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 746-749 More about this Journal
Abstract
From 7 different medicinal herbs, Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica was selected by paper disk method against 10 different microorganisms. The ethanol extracts of selected herbs was added into Tofu, and the total viable cell counts was determined. After 4 days, total viable cell count reached to $10^7$ and the Tofu putrefacted. The tested sample added with 0.01% of Terminalia Chebula Retz extract, the shelf-life was extended as 108.8%, with 0.05% was 117.3% and with 0.1% was 132.6%. Among 3 kinds of medicinal herb, Therminalia chebula Retz has better powerful activity than others.
Keywords
medicinal herb; extension shelf-life; natural preservative;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Miller, C.D., Denning, H. and Bauer, A Relation of nutrients in commercially prepared soybean curd. Food Res. 17: 261-265 (1952)   DOI
2 Lee, K.S., Kim, D.H., Baek, S.H. and Choun, S.H. Effects of coagulants and soaking solutions of Tofu (soybean curd) on extending its shelf life. Korean J. Foods Sci. Technol. 22: 116-122(1990)
3 Zaika, L.L. Spice and herbs; Their antimicrobial activity and its determination. L. Food Safety 9: 97-100 (1988)
4 Chun K.H., Kim, B.Y., Son, T.I. and Hahm, Y.T. The extension of Tofu shelf-life with water-soluble degraded chitosan as immersion solution. Korean J. Food Sci. Technol. 29: 476-481 (1997)
5 Rehberger, T.G., Wilson, L.A. and Glatz, B.A. Microbiological quality of commercial Tofu. J. Food Sci. 47: 177-181 (1984)
6 Wu, M.T. and Salunkhe, D.K. Extending shelf-life of fresh soybean curds by in-package microwave treatments. J. Food Sci. 42: 1448-1451(1877)   DOI
7 Doston, C.R., Frank, H.A. and Cavaletto, C.G. Indirect methods as criteria of spoilage in Tofu (soybean curd). J. Food Sci. 42: 273-279 (1977)   DOI
8 Harris, L.J., Daeschel, M.A., Stile, M.E. and Klaenhammer, T.R. Antimicrobial activity of lactic acid bacteria against Listeiia monocytogens. J. Food Prot. 52: 384-387 (1989)   DOI
9 Ahn, E.S. Kim, M.S. and Shin, D.H. Screening of natural antimicrobial edible plant extract for dooboo, fish paste, makkolispoilage microorganism. Korean J. Food Sci. Technol. 26: 733-739 (1994)
10 Pontecorvo. A.J. and Bourne, M.C. Simple methods for extending the shelf life of soy curd(tofu) in tropical areas. J. Food Sci. 42: (1978)
11 Steel, R.G.D. and Tonie, J.H. Principle and Procedures of Statistics. 2nd ed., McGraw-Hill Book Co., Inc., New York, USA (1980)
12 Champagene, C.P., Aurouze, B. and Coulet, G. Inhibition of undesirable gas production in tofu. J. Food Sci. 56: 1600-1603 (1991)   DOI