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In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoi...

In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at $30^{\circ}C$, by reaching the bacteria count to 10million per ml. The shelf life of the Tofu prepared from acetic acid was better than those prepared by calcium chloride. For the effect of soaking solution on storage life, soaking Tofu in 0.1% acetic acid was found to be more effective than soaking in other solutions of 3% NaCl or 0.1% K-sorbate. The optical density of soaking solution of Tofu increased in proportion to spoilage, and in case of soaked Tofu in 3% sodium chloride and 0.1% K-sorbate solution, it greatly increased. Titratable acidity, and amino nitrogen contents in soaking solution increased as spoilage of Tofu progressed, but pH decreased the early period, one or two days, of stored Tofu and then increased.

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