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Soybean vegetable protein (Tofu) preserved with high pressure
G Préstamo1, M Lesmes, L Otero
1Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain. lupep@if.csic.es
Journal of Agricultural and Food Chemistry
|October 14, 2000
Summary
High pressure (HP) processing of tofu significantly reduces microbial load, making it a safer, pasteurized product. Consumers found HP-treated tofu acceptable, with structural changes observed.
Area of Science:
- Food Science
- Microbiology
- Material Science
Background:
- Tofu, a popular soy protein, is increasingly consumed globally.
- Understanding the impact of processing on tofu's safety and quality is crucial.
Purpose of the Study:
- To evaluate the effects of high pressure (HP) processing on tofu's microbial profile, sensory attributes, and microstructure.
- To determine if HP treatment can enhance tofu's safety and shelf-life.
Main Methods:
- Tofu samples were subjected to high pressure (400 MPa) at 5°C for varying durations (5, 30, 45 minutes).
- Microbial analysis, sensory evaluation, and cryoscanning electron microscopy were performed on treated and untreated tofu.
Main Results:
- HP treatment effectively reduced the microbial population, including Enterobacteriaceae, Gram-negative, and Gram-positive bacteria.
- Hafnia alvei and Bacillus cereus were identified post-treatment; however, the product was considered pasteurized and safer.
- Sensory evaluation indicated consumer acceptance of HP-treated tofu.
- Microscopy revealed a more compact tofu structure with more dispersed aggregates after HP treatment.
Conclusions:
- High pressure processing is a viable method for pasteurizing tofu, enhancing its microbial safety.
- HP treatment alters tofu's microstructure, potentially impacting texture, while maintaining consumer acceptability.