|Table of Contents|

Comparison of the Effects of Three Heat Treatment Conditions on the Shelf Life of Fried Tofu Silk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年01期
Page:
157-162
Research Field:
Publishing date:

Info

Title:
Comparison of the Effects of Three Heat Treatment Conditions on the Shelf Life of Fried Tofu Silk
Author(s):
MENG Jing-nanHOU Bao-ruiHUANG Xian-qingSONG Lian-junQIAO Ming-wuZHAO Qiu-yanZHANG Ping-anZHANG Bei
(College of Food Science and Technology/Zhengzhou City Key Laboratory for Soybean Refined Processing,Henan Agricultural University,Zhengzhou 450002,China)
Keywords:
Fried tofu silk Heat treatment Total number of colonies Shelf life
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2018.01.0157
Abstract:
In order to find out the most suitable heat treatment conditions for prolonging the shelf life of fried tofu silk, the storage conditions of fried tofu silk under three kinds of heat treatment conditions (105℃/10 min, 105℃/20 min, and 120℃/10 min) were compared. In this experiment, the sensory evaluation of fried tofu silk, the total number of colonies and the degree of fat oxidation were determined, and shelf life and reasonable suggestions were given. The results showed that the total number of colonies treated at 105℃/10 min was above the national standard at the 23rd day for storage at 37℃, and delayed 10 days than 105℃/20 min, the treatment conditions at 120℃/10 min severely damaged the quality of fried tofu silk. The shelf life of samples treated with 105℃/10 min was 92 days at room temperature(25℃). Compared with the other two treatments, 105℃/10 min treatment could not only guarantee product quality, but also extended the shelf life. It is recommended that food companies use this condition for sterilization.

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Last Update: 2018-03-14