[논문]The effect of oyster shell powder on the extension of the shelf life of tofu

Kim, Y.S.; Choi, Y.M.; Noh, D.O.; Cho, S.Y.; Suh, H.J.

doi:10.1016/j.foodchem.2006.07.040

The effect of oyster shell powder on the extension of the shelf life of tofu

Food chemistry, v.103 no.1, 2007년, pp.155 - 160

Kim, Y.S. (Department of Food and Nutrition, College of Health Sciences, Korea University, 1 Jeongneung-dong, Sungbuk-ku, Seoul 136-703, Republic of Korea) , Choi, Y.M. , Noh, D.O. , Cho, S.Y. , Suh, H.J.

Abstract ▼ AI-Helper

The effects of oyster shell powder addition (0%, 0.05%, 0.1% and 0.2% of soy milk) on quality and shelf life of tofu (soybean curd) were investigated. Yield and moisture of tofu prepared with 0.1% of shell powder were higher than that coagulated with a single use of MgCl2. Syneresis was low when shell powder was added to tofu, but higher when MgCl2 was added. Shell powder addition (0.05% and 0.2% of soymilk) showed a high level in hardness and gumminess comparing with tofu prepared with a single use of MgCl2. However, there was no significant difference (p>0.05) between 0.05% and 0.2% addition of shell powder. When 0.05% of shell powder was added, overall acceptability showed a high score because tofu had a good mouthfeel, moderate firmness and lower beany-flavour. However, there was not a significant difference (p>0.05) between no addition and 0.05% and 0.1% addition of shell powder. Tofu prepared with shell powder (0.05% and 0.1% addition) had a shelf life of above 2 days longer than that prepared with a single use of MgCl2. The addition of shell powder (0.05% and 0.1%) for tofu manufacturing resulted in a good sensory evaluation and the extension of shelf life.

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참고문헌 (21)

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표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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The effect of oyster shell powder on the extension of the shelf life of tofu

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