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Effect of Steeping Treatment in the Natural Antimicrobial Agent Solution on the Quality Control of Processed Tofu  

정준호 (경상대학교 식품공학과, 농업생명과학연구원)
조성환 (경상대학교 식품공학과, 농업생명과학연구원)
Publication Information
Food Science and Preservation / v.10, no.1, 2003 , pp. 41-46 More about this Journal
Abstract
To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.
Keywords
soybean curd; shelflife; botanical antimicrobial agent; processed Tofu; coliform bacteria;
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