Chemical and textural properties in commercial fermented soybean curds of sufu
Publication in refereed journal

香港中文大學研究人員
替代計量分析
.

其它資訊
摘要A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22̃36% and 31̃38%, respectively. In texture profile analysis, ranges of the texture parameters were 131̃493 g (hardness), 0.4̃0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6̃1 (springiness), 47̃220 g (gumminess) and 32̃177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, a-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu. Copyright © 2007 KFN.
著者Kim J.-S., Lu Y., Chung H.Y.
期刊名稱JOURNAL OF FOOD SCIENCE AND NUTRITION
出版年份2011
月份12
日期1
卷號16
期次1
出版社Korean Society of Food Science and Nutrition
出版地South Korea
頁次55 - 61
國際標準期刊號1226-332X
語言英式英語
關鍵詞Fermented soybean curd, Free amino acid, Free fatty acid, Sufu, Texture Copyright

上次更新時間 2021-24-02 於 00:18