Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Extension of Tofu Shelf-Life with Water Soluble Degraded Chitosan as a Coagulant

수용성 키토산 분해물질을 응고제로 이용한 두부의 저장성 증대

  • 전기환 (경희대학교 식품가공학과) ;
  • 전기환 (경희대학교 식품가공학과) ;
  • 함영태 (중앙대학교 생물공학과)
  • Published : 1999.02.01
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Abstract

CaCl2 and water soluble degraded chitosan mixtures were used as coagulants for extending the shelf life of tofu. Microbial counts, pH, and turbidity in tofu immersion solution were analyzed during the periods of storage at 4oC and physico chemical properties of tofu were determined by rheological properties, color and yield. There was no significant difference in moisture content and yield between tofu made with and without chitosan. Failure stress and stress relaxation values were reduced when chitosan was added to CaCl2, but there was no significant change among contents of chitosan added to tofu. The pH values were decreased at the beginning and then slowly increased after 14 days storage. The changes in turbidity were increased during storage, but the change in 2.0g degraded chitosan mixture with 7.0g CaCl2 coagulant(2.0:7.0 ratio) was lower than others and initial turbidity was lower as much as chitosan added to coagulant. These data showed that the water soluble degraded chitosan had a good anti microbial effect and increases the shelf life of tofu.

Keywords

References

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