Document Detail


Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods.
MedLine Citation:
PMID:  12502417     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
An innovative retort cooking method was developed for firm tofu sterilization to replace the traditional hydrogen peroxide treatment. The caramelized firm tofu was sterilized by autoclaving at 105 degrees C for 20 min, which led to a 3 log cycle reduction of total plate count. Shelf life of the processed firm tofu was extended at least 3 months. As compared with chemical treatment, thermal treatment degraded total and individual isoflavones to a lesser extent, and only minor changes were observed. The percent DPPH free radical scavenging capacity of autoclaved firm tofu was significantly higher than that of the hydrogen peroxide treated samples. Even after prolonged heat treatment, the three-dimensional network structure of the autoclaved firm tofu did not change significantly. Texture profile analysis and sensory evaluation confirmed autoclaved firm tofu to be acceptable.
Authors:
Tzou-Chi Huang; Hui-Yin Fu; Chi-Tang Ho
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Jan 
Date Detail:
Created Date:  2002-12-27     Completed Date:  2003-02-21     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  254-9     Citation Subset:  IM    
Affiliation:
Department of Food Science, National Pingtung University of Science and Technology, Taiwan. tchuang@mail.npust.edu.tw
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis
Chromatography, High Pressure Liquid
Food Handling*
Food Preservation
Food Technology
Hot Temperature
Humans
Hydrogen Peroxide / pharmacology
Isoflavones / analysis
Microscopy, Electron, Scanning
Quality Control
Sensation
Soybeans* / chemistry,  microbiology
Sterilization / methods*
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Isoflavones; 7722-84-1/Hydrogen Peroxide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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