Evaluation of Microbiological, Physicochemical and Sensory Qualities of Chitosan Tofu During Storage

Kim, Meera; Son, In-Sook; Han, Jin-Sook

doi:10.1111/j.1745-4557.2004.tb00635.x

Cited by 12 publications

(11 citation statements)

References 11 publications

(6 reference statements)

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“…2010). Kim and Son (2004) reported that tofu containing chitosan scored higher than the other control tofu samples. In addition, chitosan‐coated samples (salted and dried horse mackerel) received higher overall consumer acceptance compared with the control group (Ahn and Lee 1992).…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, it was indicated that chitosans improved the quality characteristics of rainbow and carp fillet samples, and extended the shelf life during the cold and frozen storage, which was supported by the results of microbiological and sensory evaluation analyses (Fan et al 2009;Ojagh et al 2010). Kim and Son (2004) reported that tofu containing chitosan scored higher than the other control tofu samples. In addition, chitosancoated samples (salted and dried horse mackerel) received higher overall consumer acceptance compared with the control group (Ahn and Lee 1992).…”

Section: Sensory Evaluationmentioning

confidence: 97%

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EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA ) FILLETS DURING REFRIGERATED STORAGE

Küçükgülmez

Yanar

Gerçek

et al. 2012

Journal of Food Processing and Preservation

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In this study, the effects of chitosan extracted from Metapenaeus stebbingi shells and commercial chitosan (CC) on color, sensory and microbiological properties of European eel (Anguilla anguilla) during refrigerated storage (4 ± 1C) were examined. The control and treated fillet samples were analyzed periodically for color (L*, a* and b*), sensory and microbiological (total viable count) characteristics. Both chitosans had no significant effect on L*, b*, chroma, hue and whiteness values of the European eel fillets during storage (P > 0.05). However, a* value was determined higher in control group in the last days of storage (P < 0.05), and the development of total bacteria was slower in fillets containing chitosan compared with control group. The results indicated that both chitosans improved the quality characteristics of eel fillets and extended the shelf life during the refrigerated storage, which was supported by the results of sensory and microbial analyses. PRACTICAL APPLICATIONS There is an increasing interest in food additives nowadays. Chitosan draws attention as a preservative substance in food industry because of its antioxidant and antimicrobial properties. This study investigated the effects of chitosan extracted from shrimp shells discarded in Turkey and also the commercial chitosan on color, sensory and microbiological properties of European eel, a highly perishable food, during refrigerated storage. These findings can be well utilized by researchers as well as manufacturers in the long‐term storage of fish and fish products.

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Section: Resultsmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 97%

EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA ) FILLETS DURING REFRIGERATED STORAGE

Küçükgülmez

Yanar

Gerçek

et al. 2012

Journal of Food Processing and Preservation

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“…An increase in pH was observed, however, for tofu packaged in air and in 100% N 2 , at the end of the storage period. This can be attributed to microbial production of peptides, amino acids or amines (Kim et al. 2003).…”

Section: Discussionmentioning

confidence: 99%

“…It is generally known that tofu is susceptible to microbial spoilage because of its high nutrient and moisture content (>75%) and its relatively neutral pH (5·8–6·2) (Champagne et al. 1991; Kim et al. 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Tofu is a protein-rich food product prepared by curdling soymilk with a coagulant (Liu et al 2010;Van Campenhout et al 2012). It is generally known that tofu is susceptible to microbial spoilage because of its high nutrient and moisture content (>75%) and its relatively neutral pH (5AE8-6AE2) (Champagne et al 1991;Kim et al 2003). Pseudomonads belong to the most important spoilage organisms in this product (Tuitemwong and Fung 1991;Fouad and Hegeman 1993;Ashenafi 1994).…”

Section: Introductionmentioning

confidence: 99%

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Growth of Pseudomonas fluorescens in modified atmosphere packaged tofu

Stoops

Maes

Claes

et al. 2012

Letters in Applied Microbiology

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Aims: The objective was to study the growth of Pseudomonas in a food product (tofu) where it typically occurs as a spoilage organism, and when this product is stored under modified atmosphere. Methods and Results: A Pseudomonas strain was isolated from the endogenous microflora of tofu. Tofu was inoculated with the strain, packaged in different gas conditions (air, 100% N2, 30% CO2/70% N2 or 100% CO2) and stored under refrigerated conditions. Microbial loads and the headspace gas composition were monitored during storage. Conclusions: The strain was capable of growing in atmospheres containing no or limited amounts of oxygen and increased amounts of carbon dioxide. Even when 100% CO2 was used, growth could not be inhibited completely. Significance and Impact of Study: In contrast to the general characteristics of the genus Pseudomonas (strictly aerobic, highly sensitive to CO2), it should not be expected in the food industry that removing oxygen from the food package and increasing the carbon dioxide content, combined with cold storage, will easily avoid spoilage by Pseudomonas species. Guarantee of hygienic standards and combination of strategies with other microbial growth inhibiting measures should be implemented.

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Organic acids as a freshness indicator for tofu (soybean curd)

et al. 2017

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The aim of this study was to evaluate organic acids as potential indicators of tofu freshness. To achieve this, relationships between organic acids concentrations and the growth of microorganisms in fresh tofu were investigated. The levels of microorganisms (total bacterial count) and organic acids (phytic acid, oxalic acid, citric acid, lactic acid, formic acid and acetic acid) were analyzed in tofu (packed and unpacked) every 3 days during 15 days of storage at different temperatures (4, 10, and 25 °C). Organic acids were analyzed by high performance liquid chromatography and microbial analysis was conducted by plate counting method. The levels of oxalic acid, citric acid and formic acid decreased significantly during the storage period, while the levels of lactic acid and acetic acid increased significantly when stored at 10 °C. The acetic, lactic and formic acids showed significant correlation to the levels of microorganisms in packed tofu, suggesting the use of these organic acids as potential freshness quality indicators of tofu. Current study demonstrated the effective way of predicting freshness of tofu by utilizing organic acid analysis, as opposed to traditional method relying on microbial count.

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Evaluation of Microbiological, Physicochemical and Sensory Qualities of Chitosan Tofu During Storage

Cited by 12 publications

References 11 publications

EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA ) FILLETS DURING REFRIGERATED STORAGE

EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA ) FILLETS DURING REFRIGERATED STORAGE

Growth of Pseudomonas fluorescens in modified atmosphere packaged tofu

Organic acids as a freshness indicator for tofu (soybean curd)

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