Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of Surface Treatment with Chitosan on Shelf-life of Sybean Tofu

Chitosan의 표면처리가 두부의 저장성에 미치는 효과

  • Park La-Young (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University of Daegu) ;
  • Kim Seok-Joong (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University of Daegu) ;
  • Lee Shin-Ho (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University of Daegu)
  • 박나영 (대구가톨릭대학교 식품산업학부) ;
  • 김석중 (대구가톨릭대학교 식품산업학부) ;
  • 이신호 (대구가톨릭대학교 식품산업학부)
  • Published : 2005.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of chitosan on shelf life of soybean tofu was investigated. The quality changes of soybean tofu drained after immersion in $0.1\%$ chitosan solution for 1 hr were examined during storage at 10, 20 and $30^{\circ}C$. The number of viable cell of soybean tofu with treated chitosan was lower about 1 log cycle than that of control after 2 days storage at $10^{\circ}C$ and $20^{\circ}C$, although there was no detectable differences at $30^{\circ}C$. pH decrease during storage soybean tofu at $10^{\circ}C$ was begun after 4 days in soybean tofu with treated chitosan, while 3days in control. Hardness of soybean tofu with treated chitosan was maintained higher than that of control over the storage period at $10^{\circ}C,\;20^{\circ}C\;\and\;30^{\circ}C$. Shelf life of soybean tofu with treated chitosan was extended about 1 day at $10^{\circ}C$ compared with control.

[ $0.1\%$ ] chitosan 용액에 1시간동안 침지시킨 두부를 $10^{\circ}C,\;\20^{\circ}C\;and\;30^{\circ}C$에서 저장하면서 두부의 품질 변화를 측정하였다. $20^{\circ}C$의 경우 chitosan 처리구에서 저장 2일째까지 약 1 log cycle정도의 성장이 억제되었으나 3일 이후부터는 대조구와 chitosan 처리구간의 차이는 크지 않았다. $10^{\circ}C$의 경우 chitosan 처리구는 대조구에 비해 저장 전 기간동안 성장이 억제되었으며 $ $10^7\;CFU/mL에 도달하는 시점이 대조구에 비해 chitosan 처리구가 약 1일 정도 연장되는 경향을 나타내었다. pH는 $10^{\circ}C$ 저장에서는 대조구와 chitosan 처리구 각각 3일과 4일 이후부터 감소하는 경향을 나타내었다. $30^{\circ}C$와 $20^{\circ}C$에 저장한 경우 저장 2일 이후부터 hardness가 감소하였으며, chitosan 처리구는 저장온도와 관계없이 대조구에 비해 경도가 높게 나타났다. 두부의 색도는 저장기간이 경과할수록 L값은 낮아지고 a값과 b값은 증가하는 경향을 나타내었는데, chitosan처리구의 경우 대조구에 비해 L, a, b값의 변화율이 낮은 경향을 나타내었다.

Keywords

References

  1. Ku K.H. and Kim W.J. (1999) Status and prospect of soybean curd(Dubu) industry in korea. Kor. Soybean Digest., 16, 1-10
  2. Doston C.R., Frank H.A. and Cavaletto C.G. (1977) Indirect methods as criteria of spoilage in Tofu(Soybean curd). J. Food Sci., 42, 273-279 https://doi.org/10.1111/j.1365-2621.1977.tb01270.x
  3. Rehberger T.G., Wilson L.A. and Glatz B.A. (1984) Microbiological quality of commercial Tofu. J. Food Sci., 47, 177-181
  4. Chung S.H., Choi W.S. and Lee C.H. (1999) Effect of cryoprotectants on the textural changes on whole-coagulated soybean curd(Tofu) during frozen storage . Kor. J. Food Sci. Technol., 31, 957-963
  5. Joo G.J., Hur S.S., Choi Y.H. and Rhee I.K. (1998) Characterization and identification of bacteria from putrefying soybean curd. Kor. J. Postharbest Sci. Technol., 5, 292-298
  6. Lee S.K. and Kim C.S. (1992) Effect of heat treatment on storage of packaged tofu. J. Kor. Agric. Chem. Soc., 35, 490-494
  7. 보건사회부 (1997) 식품공전, p.244
  8. Pontecorvo A.J. and Bourne M.C. (1978) Simple methods for extending the shelf life of say curd(tofu) in tropical areas. J. Food Sci., 42, 969-975
  9. Lee K.S., Kim D.H., Baek S.H. and Choun S.H. (1990) Effects of coagulants and soaking solutions of Tofu (Saybean curd) on extending its shelf life. Kor. J. Food Sci. Technol., 22, 116-122
  10. Champagene C.P., Aurouze B. and Coulet G. (1991) Inhibition of undesirable gas production in tofu. J. Food. Sci., 56, 1600-1603 https://doi.org/10.1111/j.1365-2621.1991.tb08650.x
  11. Wu M.T. and Salunkhe D.K. (1877) Extending shelf-life of fresh soybean curds by in package microwave treatments. J. Food. Sci., 42, 1448-1451 https://doi.org/10.1111/j.1365-2621.1977.tb08396.x
  12. Chun K.H., Kim B.Y., Son T.I. and Hahm Y.T. (1997) The extension of Tofu shelf-life with water-soluble degraded chitosan as immersion solution. Kor. J. Food Sci. Technol., 29, 476-481
  13. Ahn E.S., Kim M.S. and Shin D.H. (1994) Screening of natural antimicrobial edible plant extract fro dooboo, Fish paste, makkoli spoilage microorganism, Kor. J. Food Sci. Technol., 26, 733-739
  14. Muzzarelli R.A.A. and Pariser E.R. (1978) Deacetylation of chitin. In'porceedings 1st international conference on chitin/chitosan.' MIt sea Grant Program, Cambridge, Masa
  15. Oh S.W., Hong S.P., Kim H.J. and Choi Y.J. (2000) Antimicrobial effects of chitosan on Escherichia coli O157:H7, Staphylococcus aureus and Candida albicans. Kor. J. Food Sci. Technol., 32, 218-224
  16. Lee K.H. and Lee Y.C. (1997) Effect of carboxymethyl chitosan on quality of fermented pan bread. Kor. J. Food Sci. Technol., 29, 96-100
  17. Knorr E. (1984) The use of chitonous polimers in food, Food Tecnhology., 38, 85-97
  18. Brine C.J., Sanford P.A. and Zikakis J.P. (1992) Advances in chitin and chitosan. Elsevier Applied Science, London. p.30
  19. Skjai-Braek G., Anthose T. and Sanford P. (1989) Chtin and chitosan, Elsevier Applied Science, London
  20. Hwang T.I., Kim S.K., Park Y.S. and Byoun K.E. (2001) Studies on the storage of functional eed soybean curd. J. Kor. Soc. Food Sci. Nutr., 30, 1115-1119
  21. Oh S.W., Lee Y.C. and Hong H.D. (2002) Effects on the shelf-life of tofu with ethanol extracts of Rubus coreanus miquel, Therminalia chebula Retz and Rhus javanica. Kor. J. Food Sci. Technol., 34, 746-749
  22. Kim J. S. (2004) Effects of chitosan addtion on the shelf-life of bread. Korean J. Food & Nutr., 17, 388-392
  23. Jang W.Y., Kim B.Y., Shin D.H. (1995) Studies on the physical properties on soybean curd stored in the solution of different salt concentration. Agri. Chem. and Biotechnol., 38, 135-140
  24. Park I.K., Kim S.Y. and Kim S.D. (1994) Storage of soybean curd prepared with Ozone treated soybean. J. East Asian Soc. Dietary life, 4, 69-74