Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria  

作　　者：Yang Liu Huifang Liu Jiangting Hao Xueting Li Liang Li Xiaoyu Yang 

机构地区：[1]College of Food Science,Northeast Agricultural University,Harbin 150030,China

出　　处：《Grain & Oil Science and Technology》2025年第1期32-42,共11页粮油科技(英文版)

基　　金：supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。

摘　　要：This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.

关 键 词：Lactic acid bacteria Fermented tofu STERILIZATION QUALITY Storage characteristics 

分 类 号：TG1[金属学及工艺—金属学]