Effect of microwave sterilization on maturation time and quality of low‐salt sufu
Abstract
Abstract The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low‐salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250 W for 30 s was suitable for the preparation of low‐salt sufu. With regard to the physicochemical properties of sufu, 120‐day sufu samples obtained by traditional high‐salt (14%) fermentation and 75‐day sufu samples obtained by low‐salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75‐day low‐salt sufu samples were significantly higher than those of 120‐day high‐salt sufu samples ( p < .05).The overall acceptance score of low‐salt sufu samples also was higher than that of high‐salt sufu samples. The contents of free amino acids and the profiles of typical flavor compounds partly explained the sensory quality and shorter ripening time of sufu manufactured. The total biogenic amine contents were reduced by 46%.
- Authors:
-
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University Harbin Heilongjiang China
- Publication Date:
- Sponsoring Org.:
- USDOE
- OSTI Identifier:
- 1579377
- Alternate Identifier(s):
- OSTI ID: 1579382
- Resource Type:
- Published Article
- Journal Name:
- Food Science and Nutrition
- Additional Journal Information:
- Journal Name: Food Science and Nutrition Journal Volume: 8 Journal Issue: 1; Journal ID: ISSN 2048-7177
- Publisher:
- Wiley Blackwell (John Wiley & Sons)
- Country of Publication:
- United States
- Language:
- English
Citation Formats
Fan, Xuejing, Lv, Xuepeng, Meng, Li, Ai, Mingzhi, Li, Chunqiu, Teng, Fei, and Feng, Zhen. Effect of microwave sterilization on maturation time and quality of low‐salt sufu. United States: N. p., 2019.
Web. doi:10.1002/fsn3.1346.
Fan, Xuejing, Lv, Xuepeng, Meng, Li, Ai, Mingzhi, Li, Chunqiu, Teng, Fei, & Feng, Zhen. Effect of microwave sterilization on maturation time and quality of low‐salt sufu. United States. https://doi.org/10.1002/fsn3.1346
Fan, Xuejing, Lv, Xuepeng, Meng, Li, Ai, Mingzhi, Li, Chunqiu, Teng, Fei, and Feng, Zhen. Thu .
"Effect of microwave sterilization on maturation time and quality of low‐salt sufu". United States. https://doi.org/10.1002/fsn3.1346.
@article{osti_1579377,
title = {Effect of microwave sterilization on maturation time and quality of low‐salt sufu},
author = {Fan, Xuejing and Lv, Xuepeng and Meng, Li and Ai, Mingzhi and Li, Chunqiu and Teng, Fei and Feng, Zhen},
abstractNote = {Abstract The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low‐salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250 W for 30 s was suitable for the preparation of low‐salt sufu. With regard to the physicochemical properties of sufu, 120‐day sufu samples obtained by traditional high‐salt (14%) fermentation and 75‐day sufu samples obtained by low‐salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75‐day low‐salt sufu samples were significantly higher than those of 120‐day high‐salt sufu samples ( p < .05).The overall acceptance score of low‐salt sufu samples also was higher than that of high‐salt sufu samples. The contents of free amino acids and the profiles of typical flavor compounds partly explained the sensory quality and shorter ripening time of sufu manufactured. The total biogenic amine contents were reduced by 46%.},
doi = {10.1002/fsn3.1346},
journal = {Food Science and Nutrition},
number = 1,
volume = 8,
place = {United States},
year = {Thu Dec 12 00:00:00 EST 2019},
month = {Thu Dec 12 00:00:00 EST 2019}
}
https://doi.org/10.1002/fsn3.1346
Web of Science
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