Effect of microwave sterilization on maturation time and quality of low-salt sufu

Area of Science:

• Food Science
• Microbiology
• Fermentation Technology

Background:

• Traditional sufu production involves high salt content (14%) and long fermentation times (120 days).
• High salt content can negatively impact consumer health and sensory profiles.
• Reducing salt content while maintaining quality and safety is a significant challenge in sufu manufacturing.

Purpose of the Study:

• To investigate the efficacy of microwave sterilization in reducing microorganism numbers and salt content in pehtze for low-salt sufu production.
• To evaluate the maturation time and quality attributes of sufu produced with a low-salt fermentation process.
• To compare the physicochemical and sensory characteristics of low-salt sufu with traditional high-salt sufu.

Main Methods:

• Microwave sterilization parameters (4,250 W for 30 s) were optimized for pehtze preparation.
• Low-salt (4%) and high-salt (14%) sufu were fermented and matured.
• Physicochemical properties (moisture, water activity, free amino acids, flavor compounds, biogenic amines) and sensory characteristics were analyzed.

Main Results:

• Optimized microwave sterilization (4,250 W, 30 s) proved suitable for preparing low-salt sufu starter culture.
• Low-salt sufu (4% salt) achieved standard physicochemical properties in 75 days, significantly faster than high-salt sufu (14% salt, 120 days).
• Low-salt sufu exhibited significantly higher taste, aftertaste, and overall acceptance scores, with reduced biogenic amine content (46%).

Conclusions:

• Microwave sterilization is an effective method for preparing low-salt sufu with reduced microbial load.
• Low-salt sufu offers a faster production cycle and enhanced sensory appeal compared to traditional high-salt sufu.
• The study demonstrates the potential for developing healthier and more palatable sufu products through optimized processing and reduced salt content.