Effects on Pathogen Reduction and Tofu Quality Treated with Electrolyzed Oxidizing Water

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 37-40.

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Effects on Pathogen Reduction and Tofu Quality Treated with Electrolyzed Oxidizing Water

ZHU Ye, LIU Hai-Jie, LI Li-Te, CHENG Yong-Qiang

College of Food Science and Nutritional Engineering, China Agricaltural University, Beijing 100083, China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: Electrolyzed oxidizing (EO) water was used in sterilizing tofu. The effects of EO water on sterilizing tofu and tofu quality were studied. The results showed that the total microbial count of tofu reduced after EO water treatment. The treatment time 20 min achieves a reduction of 1.3 log CFU/g, from 3.64 to 2.34 log CFU/g. Also, EO water treatment has little impact on tofu hardness, color and sensory quality through instrument measurement and sensory evaluation.

Key words: electrolyzed oxidizing water, sterilize, tofu quality

ZHU Ye, LIU Hai-Jie, LI Li-Te, CHENG Yong-Qiang. Effects on Pathogen Reduction and Tofu Quality Treated with Electrolyzed Oxidizing Water[J]. FOOD SCIENCE, 2007, 28(8): 37-40.

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Effects on Pathogen Reduction and Tofu Quality Treated with Electrolyzed Oxidizing Water

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