|Table of Contents|

Analysis of Microorganisms Change and Development of Predictive Model for the Traditional Non-fermented Bean Products Stored in Various Temperatures(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年05期
Page:
834-837,841
Research Field:
Publishing date:

Info

Title:
Analysis of Microorganisms Change and Development of Predictive Model for the Traditional Non-fermented Bean Products Stored in Various Temperatures
Author(s):
CHEN Ping1; HU Jie-yun1; YAN Wei-ling1; LIN Lu1; LI Xiao-bei2
1.Shanghai Food Research Institute,Shanghai 200235；
2.Shanghai Ocean University,Shanghai 200306，China
Keywords:
Bean products; Microorganisms change; Predictive model
PACS:
TS214.2
DOI:
10.3969/j.issn.1000-9841.2012.05.032
Abstract:
The changes of water,protein and fat content,TVB-N,aerobic plate count,sensory evaluation of both Dry Soycurd and Baiye stored at 5℃，15℃ and 25℃ were analyzed in this paper and established the primary model for predicting aerobic plate count of the Dry Soycurd.The result showed that the content of water,protein,fat and TVB-N didn’t change much during the storage.The pH value of the Dry Soycurd dropped during the storage and dropped significantly with the temperature rising，meanwhile the pH value of the Baiye didn’t change much during the storage in various temperatures.The microbial growth rate of both Dry Soycurd and Baiye increased significantly when the storage temperature rose.The shelf life of both Dry Soycurd and Baiye was less than 4 d at 5℃，1d at 15℃ and 5 h at 25℃,respectively.Comparison between the modified Gompertz equation and the linear equation showed that the modified Gompertz equation was confident for predicting aerobic plate count of the Dry Soycurd with the R2 over 0.98.

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Last Update: 2014-08-19