Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 3
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- Pages.476-481
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- 1997
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- 0367-6293(pISSN)
The Extension of Tofu Shelf-Life with Water-Soluble Degraded Chitosan as Immersion Solution
수용성 키토산분해물질을 침지액으로 이용한 두부의 저장성 증대
- Chun, Kie-Hwan (Department of Food Science and Technology, Kyung Hee University) ;
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Kim, Byung-Yong
(Department of Food Science and Technology, Kyung Hee University) ;
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Son, Tae-Il
(Department of Biotechnology, Chung Ang University) ;
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Hahm, Young-Tae
(Department of Biotechnology, Chung Ang University)
- Published : 1997.06.01
Abstract
For the effect of water-soluble degraded chitosan on the shelf-life of tofu, sterilized distilled water, 0.5% degraded chitosan, 0.5% fumaric acid and 0.5% lactic acid used as an tofu-immersion solutions were investigated by microbial counts, pH, and turbidity during the periods of storage at
두부의 저장성에 미치는 수용성 키토산 분해물질의 영향을 알아 보기 위해 두부침지액으로 일반 시중 두부공장에서 사용하는 수돗물, 멸균증류수, 0.5% 키토산 분해물질, 0.5% fumaric acid, 0.5% lactic acid를 사용하여