Effects of Coagulants on Storage of Packed Tofu

Abstract

Several coagulants was investigated for their effects on shelf-life of packed Tofu. The titratable acidity, amino nitrogen content in Tofu and the optical density of Tofu suspension were increased as the spoilage developed during storage. The number of microorganisms was increased to 13 million cells per gram after 1 day of storage at in the Tofu prepared with . But, the Tofu prepared from acetic acid was found to be more stable for storage. The quality of Tofu was maintained up to 12 days or 18 days at , respectively. These results suggested that acetic acid was desirable as a coagulant of packed Tofu to extend its shelf life.