食品与发酵工业2025，Vol.51Issue(10)：206-215,10.DOI:10.13995/j.cnki.11-1802/ts.040285
ε-聚赖氨酸对预包装酸浆豆腐冷藏品质的影响
Effect of ε-polylysine on refrigerated quality of pre-packaged fermented soybean whey-based tofu
摘要
Abstract
To evaluate the effect of ε-polylysine(ε-PL)on the quality changes of pre-packaged fermented soybean whey-based tofu during refrigerated storage,the microbial,physicochemical,and sensorial indexes,and the moisture state of tofu samples treated with ε-PL were monitored after storage at 10℃ for 0,4,8,12,16,and 20 days.Results showed that compared with the control,the addition of ε-PL strongly retarded the increase of the total viable count,the total volatile basis nitrogen content,and malondialdehyde content and also inhibited the decrease of water content,the water-holding capacity,texture,odor,and sensory scores.The transverse relaxation time(T2)spectrum and magnetic resonance imaging showed that ε-PL could retard the conversion of non-mobile water(T22)to free water(T23),and T22 and T23 were correlated with several quality indexes.Through sensory evaluation,the application of ε-PL increased the shelf-life of pre-packaged fermented soybean whey-based tofu for another 12 days.In the concentration range used in this experiment,ε-PL treatment at 0.30 g/L had the best preservation effect on tofu,which could provide some theoretical basis and reference for the application of ε-PL in the quality preservation of soybean products during refrigerated storage.关键词
ε-聚赖氨酸/预包装豆腐/品质/冷藏/水分迁移Key words
ε-polylysine/pre-packaged tofu/quality/refrigerated storage/water migration引用本文复制引用
曾文,周劲松,钟秋丽,何晓暄,王建荣,陈浩,赵聃,黄展锐,周晓洁,林碧莲..ε-聚赖氨酸对预包装酸浆豆腐冷藏品质的影响[J].食品与发酵工业,2025,51(10):206-215,10.基金项目
湖南省自然科学基金项目(2023JJ50256) （2023JJ50256）
湖南省科技创新计划(2019TP1028,2020TP2002) （2019TP1028,2020TP2002）
湖南省研究生科研创新项目(CX20231302) （CX20231302）
邵阳学院研究生科研创新项目(CX2023SY044) （CX2023SY044）
邵阳学院大学生创新创业训练计划(S202310547001) （S202310547001）
