두부의 저장특성에 관한 연구

Quality Characteristics of Soybean Curd on Storage Condition

Changes in microbial, physicochemical and sensory quality of soybean curd were measured during 4 days of storage at 30℃ in different kinds of immersion solutions. Bacterial counts of soybean curd and O.D. of soybean curd immersion solutions increased during storage and immersion solution of 0.1% acetic acid was most effective in controlling bacterial growth. The pH of soybean curd immersion solutions increased during storage, whereas that of soybean curd decreased during storage. Hardness of soybean curd increased during storage and soybean curd immersed in 0.1% acetic acid solution was harder than other samples. Color of soybean curd, which was not immersed in acqueous solutions, was more yellow than other samples. after 1 day of storage, all the samples became unacceptable except the soybean surd immersed in 0.1% acetic solution.