Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu

클로렐라 생균 분말이 유기농 두부의 품질과 저장성 향상에 미치는 영향

  • Kim, Min-Jeong (Organic Agriculture Division, National Institute of Agricultural Science, RDA) ;
  • Shim, Chang-Ki (Organic Agriculture Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Yong-Ki (Organic Agriculture Division, National Institute of Agricultural Science, RDA) ;
  • Hong, Sung-Jun (Organic Agriculture Division, National Institute of Agricultural Science, RDA) ;
  • Park, Jong-Ho (Organic Agriculture Division, National Institute of Agricultural Science, RDA) ;
  • Han, Eun-Jung (Organic Agriculture Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Seok-Cheol (Organic Agriculture Division, National Institute of Agricultural Science, RDA)
  • 김민정 (농촌진흥청 국립농업과학원 유기농업과) ;
  • 심창기 (농촌진흥청 국립농업과학원 유기농업과) ;
  • 김용기 (농촌진흥청 국립농업과학원 유기농업과) ;
  • 홍성준 (농촌진흥청 국립농업과학원 유기농업과) ;
  • 박종호 (농촌진흥청 국립농업과학원 유기농업과) ;
  • 한은정 (농촌진흥청 국립농업과학원 유기농업과) ;
  • 김석철 (농촌진흥청 국립농업과학원 유기농업과)
  • Received : 2016.11.07
  • Accepted : 2016.11.24
  • Published : 2016.11.30
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Abstract

The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at $4^{\circ}C$. After 7 days storage at $4^{\circ}C$, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.

두부는 단백질 식품으로서 기호성이 높고 소화율이 높지만 보존성이 극히 불량한 것이 단점이다. 본 연구의 목적은 클로렐라 생균 분말을 유기농 두부에 첨가할 경우 두부의 수율, 품질, 저장성에 미치는 영향을 조사하였다. 건조 대두를 기준으로 클로렐라 분말을 0.5~2% 첨가하여 제조한 두부의 수율, 물성, 색도, 저장성 및 관능적인 특성을 일반 두부와 비교 하였다. 클로렐라 두부의 수율은 일반 두부에 비하여 10%이상 향상 되었다. 클로렐라를 첨가함으로써 두부의 물리성 중 견고성, 검성과 씹힘성이 증가 하였으며, 색도는 L값, a값, b값 모두 첨가량에 비례하여 감소하였다. 두부를 $4^{\circ}C$ 저장하면, 일반 두부의 총균수는 클로렐라 두부보다 높은 반면 pH는 감소하였다. 저장 7일 후, 2% 클로렐라 두부의 총균수가 일반 두부에 비해 현저히 억제되었다. 클로렐라 두부 저장기간의 증가에 따라 두부의 L값과 a값이 증가하였으나 b값은 낮았다. 따라서 클로렐라 생균 분말을 첨가하면 투부의 저장성 향상에 기여할 뿐만 아니라 유기농 두부의 수율, 품질과 저장성을 증진하는데 효과적인 첨가물임을 확인되었다.

Keywords

References

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