Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 1
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- Pages.92-96
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- 1992
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- 0367-6293(pISSN)
Effects of Coagulants on Storage of Packed Tofu
충진 두부의 저장성에 미치는 응고제의 효과
- Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
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Lee, Kap-Sang
(Department of Agricultural Chemistry, Wonkwang University)
- Published : 1992.01.01
Abstract
Several coagulants was investigated for their effects on shelf-life of packed Tofu. The titratable acidity, amino nitrogen content in Tofu and the optical density of Tofu suspension were increased as the spoilage developed during storage. The number of microorganisms was increased to 13 million cells per gram after 1 day of storage at
두부의 저장성 향상을 위하여 응고제를 달리한 충진 두부를 제조하고 저장중 두부의 미생물상과 이화학적인 변화를 검토하였다. 충진두부는 초산으로 제조하는 것이 무기염류로 제조한 것보다. 저장성 향상에 효과적이어서