Microbiological quality of different type of tofu

Authors

  • A. Kukułowicz Akademia Morska w Gdyni, Morska 81-87, 81–225 Gdynia, Wydział Przedsiębiorczości i Towaroznawstwa, Katedra Towaroznawstwa i Zarządzania Jakością
  • E. Pryczkowska Akademia Morska w Gdyni, Morska 81-87, 81–225 Gdynia, Wydział Przedsiębiorczości i Towaroznawstwa, Katedra Towaroznawstwa i Zarządzania Jakością

Keywords:

tofu, soy products, microbiological contamination

Abstract

ofu cheeses, due to high water and protein content become susceptible to attacks by microorganisms, in particular if the adequate manufacture and/or storage procedures are not applied and followed. The aim of the research was to assess the microbiological quality of the three types of tofu: natural, marinated and smoked. The largest degree of microbial contamination revealed smoked tofu cheese, while the lowest contamination was observed in case of natural tofu.

References

Ashenafi, M., 1994, Microbiological Evaluation of Tofu and Tempeh during Processing and Storage, Plant Foods for Human Nutrition, no. 45(2), s. 183–189.

[2] Department of Health Food and Drug Administration, 2013, Revised Guidelines for the Assessment of Microbiological Quality of Processed Food, Philippines

[3] Gandhi, A.P., 2009, Quality of Soybean and its Food Products – Review Article, International Food Research Journal, no. 16, s. 11–19.

[4] Nazim, M.U., Mitra, K., Rahman, M.M., Abdullah, A.T.M., Parveen, S., 2013, Evaluation of the Nutritional Quality and Microbiological Analysis of Newly Developed Soya Cheese, International Food Research Journal, no. 20(6), s. 3373–3380.

[5] Rekha, C.R., Vijayalakshmi, G., 2013, Influence of Processing Parameters on the Quality of Soycurd (Tofu), Journal of Food Science and Technology, no. 50(1), s. 176–180.

[6] Ribeiro, T.T.B.C, Costa G., Costa M., 2017, Microbial Contamination in Industrial Tofu, Ciência Rural, no. 47(3), s. 1–6.

[7] Światowa produkcja soi w sezonie 2016/2017, 2016, 17 November, http://www.rolnikszukaceny.pl/ rynek_roslin_oleistych.php?art=66.

Remove [1] Ashenafi, M., 1994, Microbiological Evaluation of Tofu and Tempeh during Processing and Storage, Plant Foods for Human Nutrition, no. 45(2), s. 183–189.

[2] Department of Health Food and Drug Administration, 2013, Revised Guidelines for the Assessment of Microbiological Quality of Processed Food, Philippines

[3] Gandhi, A.P., 2009, Quality of Soybean and its Food Products – Review Article, International Food Research Journal, no. 16, s. 11–19.

[4] Nazim, M.U., Mitra, K., Rahman, M.M., Abdullah, A.T.M., Parveen, S., 2013, Evaluation of the Nutritional Quality and Microbiological Analysis of Newly Developed Soya Cheese, International Food Research Journal, no. 20(6), s. 3373–3380.

[5] Rekha, C.R., Vijayalakshmi, G., 2013, Influence of Processing Parameters on the Quality of Soycurd (Tofu), Journal of Food Science and Technology, no. 50(1), s. 176–180.

[6] Ribeiro, T.T.B.C, Costa G., Costa M., 2017, Microbial Contamination in Industrial Tofu, Ciência Rural, no. 47(3), s. 1–6.

[7] Światowa produkcja soi w sezonie 2016/2017, 2016, 17 November, http://www.rolnikszukaceny.pl/ rynek_roslin_oleistych.php?art=66.

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Published

2017-08-31

How to Cite

Kukułowicz, A., & Pryczkowska, E. (2017). Microbiological quality of different type of tofu. Scientific Journal of Gdynia Maritime University, (99), 56–61. Retrieved from https://sjgmu.umg.edu.pl/index.php/sjgmu/article/view/195

Issue

No. 99 (2017)

Section

Articles

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Copyright (c) 2017 The Author(s)

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