Comparative Studies on Some Quality Attributes of Firm Tofu Sterilized with Traditional and Autoclaving Methods

Huang, Tzu‐Chi; Fu, Hui‐Yin; Ho, Chi‐Tang

doi:10.1021/jf0206419

Cited by 14 publications

(9 citation statements)

References 35 publications

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“…Vegetable oils, including polyphenolic compounds, also showed decreased DPPH radical scavenging capacity on increasing the treatment temperature to 160 and 190 1C (Valavanidis et al, 2004). In the case of tofu sterilization by autoclaving at 105 1C, the amount of isoflavones and the DPPH scavenging capacity also decreased (Huang, Fu, & Ho, 2003). In contrast to these reports, our samples showed increased DPPH radical scavenging capacity on increasing the temperature.…”

Section: Article In Presscontrasting

confidence: 77%

Effect of different pasteurization conditions on bioactivities of Lupinus albus protein isolates

Yoshie-Stark

Bez

Wäsche

2006

LWT - Food Science and Technology

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Section: Article In Presscontrasting

confidence: 77%

Effect of different pasteurization conditions on bioactivities of Lupinus albus protein isolates

Yoshie-Stark

Bez

Wäsche

2006

LWT - Food Science and Technology

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“…1983; Miskovsky and Stone 1987; Chauhan et al . 1998), in‐package microwave treatment (Wu and Salunkhe 1977), retort cooking (Huang et al . 2003), smoking (Pontecorvo and Bourne 1978) and high‐pressure treatment (Préstamo et al .…”

Section: Introductionmentioning

confidence: 99%

Modified Atmosphere Packaging of Tofu: Headspace Gas Profiles and Microflora During Storage

Campenhout

Maes²,

Claes

2012

Journal of Food Processing and Preservation

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Modified atmosphere packaging was investigated as a preservation technique for tofu. Tofu was packaged in air (control) and in 30% carbon dioxide (CO2)/70% nitrogen (N2), accomplished through flushing or vacuum compensation, and stored in refrigerated conditions. During storage, oxygen and carbon dioxide concentrations were monitored in the packaging headspace, and microbial numbers in the tofu were assessed. Substantial amounts of oxygen (O2) were deliberated from the tofu during storage, and CO2 was absorbed into the product. Pronounced changes in gas profiles clearly coincided with rapid microbial growth. At 10 days of storage, microbial counts were 1 to 4 log cycles higher in air-packaged tofu compared with tofu packaged in modified atmosphere. At 3 weeks of storage, the counts in modified atmosphere-packaged tofu reached the same level as those in air-packaged tofu. Modified atmosphere packaging as applied in this study was demonstrated to retard microbial growth up to 14 days. PRACTICAL APPLICATIONSTofu is produced globally in large quantities, but it is highly perishable. This is the first report on the application of modified atmosphere packaging (MAP) for tofu. Our research demonstrates (1) that microbial growth can be retarded by packaging tofu in 30% CO2/70% N2; and (2) that the application of MAP to a food product can be evaluated by repetitive monitoring of O2 and CO2 concentrations in the headspace during storage. For tofu, the O2 and CO2 profiles reveal substantial gas exchanges between product (and its microflora) and headspace. For fresh fruits and vegetables, evolutions in the headspace gas composition during storage due to respiratory activity are known and taken into account in the design of a MAP application. Our findings point out that also for non-respiring products, gas composition changes should be anticipated when developing a MAP application.

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“…Pediosin SM-1, SA-1, P, O5-10 dan bakteriosin ST44AM bersifat bakterisidal 1,2,3,4 sedangkan pediosin ST18 bersifat bakteriostatik 5 . Buchnerisin LB, plantarisin 423, pediosin AcH, bakteriosin HV219 merupakan bakteriosin yang memiliki mekanisme kerja dengan merusak permeabilitas membran sel 6 .…”

Section: Pendahuluanunclassified

Mekanisme Awal dan Aplikasi Antibakteri Pediosin PaF-11 Sebagai Pengawet Tahu

Marwati¹,

Richana²,

D.P³

et al. 2017

Jurnal Pasca

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Pediosin PaF-11 dari Pediococcus acidilactici F-11 merupakan peptida antibakteri yang aktif pada kisaran pH luas dan stabil pada perlakuan suhu tinggi dan rendah sehingga potensial digunakan sebagai pengawet tahu. Penelitian ditujukan untuk mengetahui mekanisme awal penghambatan pediosin PaF-11 sebagai antibakteri dan aplikasinya sebagai pengawet tahu. P. acidilactici F-11 dan Lactobacillus pentosus LB42 berturut turut digunakan sebagai bakteri penghasil dan indikator uji aktivitas pediosin PaF-11. Mekanisme awal kerja penghambatan pediosin PaF-11 ditentukan berdasar kajian pengaruh gadolinium (Gd 3+ ) terhadap aktivitas pediosin PaF-11, kadar Gd 3+ pada dinding sel dan morfologi sel indikator. Uji aktivitas pediosin PaF-11 dilakukan dengan metode difusi agar sumur. Aplikasi pediosin PaF-11 dan bakteriosin komersial nisin dilakukan terhadap tahu produksi CV. Kitagama Yogyakarta. Perlakuan meliputi perendaman tahu dalam larutan nisin (500 IU/g, 1000 IU/g dan 2000 IU/g) dan larutan pediosin PaF-11 30 AU/g. Setelah perendaman, dilanjutkan dengan pasteurisasi pada suhu 90 o C selama 10 menit dan penyimpanan pada suhu 4 o C selama 16 hari. Tahu tanpa perendaman dalam larutan nisin dan pediosin PaF-11 digunakan sebagai kontrol. Hasil penelitian mengindikasikan bahwa mekanisme awal penghambatan pediosin PaF-11 sebagai antibakteri yaitu melalui interaksi pediosin PaF-11 yang bermuatan positif dengan asam teikoat dan asam lipoteikoat yang bermuatan negatif. Hasil penelitian menunjukkan bahwa total bakteri awal pada tahu kontrol adalah 10 5 dan mengalami kenaikan menjadi 10 8 setelah disimpan. Penambahan larutan nisin dengan konsentrasi minimal 500 IU/g mampu menghambat populasi bakteri pada tahu sebesar 2 log cycle sedangkan larutan pediosin PaF-11(30 AU/g) mampu menghambat populasi bakteri pada tahu sebesar 0,5 log cycle.Kata kunci : mekanisme awal antibakteri, pediosin PaF-11, P. acidilactici F-11 pengawet, tahu ABSTRACT. Tri Marwati, Irinne, Nur Richana, Eni Harmayani and Endang S. Rahayu. 2012. The Initial Mechanism and Application of Antibacterial Pediocin PaF-11 as Tofu Biopreservatives. Pediocin PaF-11 from Pediococcus acidilactici F-11 is an antibacterial peptides, which is active in a wide range of pH and stable at high and low temperature treatment that could potentially be used as a tofu preservative. The aims of this research were to find out the pediocin PaF-11 mode of action and its application as tofu biopreservative. Partial purification of pediocin PaF-11 was done by the adsoprtion desorption methods and its activity was determined by well diffusion agar methods using Lactobacillus pentosus LB42 as indicator bacteria. The mode of action of pediocin PaF-11 was determined by evaluating the effect of gadolinium (Gd 3+ ) on the pediocin PaF-11 activity, the content of Gd 3+ on the cell surface and the morphology of indicator cell. For the pediocin PaF-11 and nisin application, tofu from CV. Kitagama Yogyakarta were treated by 3 different concentrations of nisin (500 IU/g, 1000 IU/g and 2000 IU/g) and in...

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Comparative Studies on Some Quality Attributes of Firm Tofu Sterilized with Traditional and Autoclaving Methods

Cited by 14 publications

References 35 publications

Effect of different pasteurization conditions on bioactivities of Lupinus albus protein isolates

Effect of different pasteurization conditions on bioactivities of Lupinus albus protein isolates

Modified Atmosphere Packaging of Tofu: Headspace Gas Profiles and Microflora During Storage

Mekanisme Awal dan Aplikasi Antibakteri Pediosin PaF-11 Sebagai Pengawet Tahu

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