Effect of isothiocyanates from horseradish ( Armoracia rusticana) on the quality and shelf life of tofu

The effects of isothiocyanates (ITCs) on microbiological, physicochemical, and sensory properties were investigated in tofu on days 0, 2, 4, 6, 8, and 10 of storage at 10 °C. When compared to the control (8.14 log CFU/g), the 200 ppm of ITCs (4.40 log CFU/g) effectively retarded the growth of microf...

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Bibliographic Details
Published in:Food control 2010-08, Vol.21 (8), p.1081-1086
Main Authors: Shin, Il-Shik, Han, Jung-Su, Choi, Kyu-Duck, Chung, Dong-Hwa, Choi, Geun-Pyo, Ahn, Juhee
Format: Article
Language:English
Subjects:
Antimicrobial effect
antimicrobial properties
appearance (quality)
Armoracia rusticana
chemical constituents of plants
color
food acceptability
Food safety
food storage
horseradish
isothiocyanates
Isothiocyanates (ITCs)
microbiological quality
odors
physicochemical properties
plant extracts
sensory evaluation
Shelf-life
taste
texture
Tofu
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Summary:The effects of isothiocyanates (ITCs) on microbiological, physicochemical, and sensory properties were investigated in tofu on days 0, 2, 4, 6, 8, and 10 of storage at 10 °C. When compared to the control (8.14 log CFU/g), the 200 ppm of ITCs (4.40 log CFU/g) effectively retarded the growth of microflora in tofu after 10 days of storage. The initial pH slightly declined after 10 days of storage, ranging between 5.81 and 6.14. The control showed significantly higher acid values over storage. Compared to the control, the preference to sensory attributes (color, taste, odor, chewiness, and over acceptance) of ITC-treated samples was highly rated after 10 days of storage. The ITCs can be used as an alternative for extending the shelf life and improving the safety of tofu.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2009.12.030