Journal Series No. 2001 of the Hawaii Agricultural Experiment Station.
INDIRECT METHODS AS CRITERIA OF SPOILAGE IN TOFU (SOYBEAN CURD)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 273–274, January 1977
How to Cite
DOTSOM, C. R., FRANK, H. A. and CAVALETTO, C. G. (1977), INDIRECT METHODS AS CRITERIA OF SPOILAGE IN TOFU (SOYBEAN CURD). Journal of Food Science, 42: 273–274. doi: 10.1111/j.1365-2621.1977.tb01270.x
Tofu for the experiments was provided by the Aloha Tofu Factory, Honolulu.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 4/23/76; revised 7/19/76; accepted 7/23/76.
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.