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Effects of Chemical Preservatives on Storage and Nutrient Composition of Soybean Curd
Author(s) -
MISKOVSKY ANNA,
STONE MARTHA B.
Publication year - 1987
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.1365-2621.1987.tb05873.x
Subject(s) - chemistry , food science , preservative , acetic acid , potassium sorbate , riboflavin , ascorbic acid , potassium , biochemistry , sugar , organic chemistry
Storage and nutrient composition of soybean curd in immersion solutions were determined. Chemical preservatives (acetic acid or potassium sorbate + acetic acid) in soybean curd immersion solutions maintained low viable cell counts but had little effect on soybean curd nutritional quality during storage at 4–7°C for 21 days. Thiamin and riboflavin in soybean curd decreased (P<0.05) during storage, representing leaching of the vitamins into immersion solutions. After 14 days of storage, soybean curd protein decreased and carbohydrate increased (P<0.05). Decreases (P<0.05) in proline and arginine occurred following 14 days of storage, but no losses were found in remaining amino acids.