Journal
FOOD CONTROL
Volume 21, Issue 8, Pages 1081-1086Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2009.12.030
Keywords
Isothiocyanates (ITCs); Tofu; Antimicrobial effect; Shelf-life; Food safety
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Funding
- Ministry of Knowledge Economy (MKE) [RTI05-01-02]
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The effects of isothiocyanates (ITCs) on microbiological, physicochemical, and sensory properties were investigated in tofu on days 0, 2, 4, 6, 8, and 10 of storage at 10 degrees C. When compared to the control (8.14 log CFU/g), the 200 ppm of ITCs (4.40 log CFU/g) effectively retarded the growth of microflora in tofu after 10 days of storage. The initial pH slightly declined after 10 days of storage, ranging between 5.81 and 6.14. The control showed significantly higher acid values over storage. Compared to the control, the preference to sensory attributes (color, taste, odor, chewiness, and over acceptance) of ITC-treated samples was highly rated after 10 days of storage. The ITCs can be used as an alternative for extending the shelf life and improving the safety of tofu. (C) 2010 Elsevier Ltd. All rights reserved.
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