Changes in the Quality of Acid Whey Tofu during Refrigerated Storage
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Abstract:
To investigate the changes of quality and flavor components of acid whey tofu during refrigerated storage at 4 ℃, the pH value, sensory characteristics, texture characteristics and main flavor compounds of the acid whey tofu were determined. The results showed that during the refrigerated storage, the pH value of acid whey tofu remained relatively stable (from 6.03±0.09 on the 1st day to 5.73±0.02 on the 7th day), but the sensory score decreased gradually during the refrigerated storage. The hardness and chewability increased significantly in the first three days (p<0.05), reached the peak values (8.15 N and 6.28 N) on the 3rd day, and then began to decline. A total of 30 volatile components were identified by HS-GC-IMS. During the initial period of the +refrigerated storage, ester and alcohol compounds were the main compounds, however, aldehydes, ketones, alcohols and acids became the major compounds during the middle period of the storage. During the late period of the storage, aldehydes, alcohols and sulfur-containing compounds became dominant. With the extension of the cold storage, the contents of some aroma components such as ethyl acetate and propyl acetate in acid whey tofu decreased, while the contents of some undesirable aroma components such as hexanal,1-octene-3-ol and dimethyl trisulfide increased. Therefore, the changes in texture and flavor components of the acid whey tofu were the main causes of the decline in sensory scores. These results along with those obtained from the analyses of the quality and flavor of the acid whey tofu revealed that at 4 ℃ , the shelf life of the acid whey tofu without preservatives was 5 d, and the acid whey tofu within the shelf life is safe to eat and has a good mouthfeel and flavor.
