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INDIRECT METHODS AS CRITERIA OF SPOILAGE IN TOFU (SOYBEAN CURD)
Author(s) -
DOTSOM C. RAY,
FRANK HILMER A.,
CAVALETTO CATHERINE G.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01270.x
Subject(s) - food spoilage , food science , flavor , chemistry , mathematics , biology , bacteria , genetics
Changes in the liquid surrounding packaged tofu (viz., increases in acidity, optical density and viable count) indicated that spoilage of tofu cakes was associated with bacterial growth. These indirect criteria had a high correlation with flavor deterioration detected by sensory evaluation of the tofu cakes.