Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation

doi:10.7506/spkx1002-6630-201808011

Abstract

Abstract: To evaluate the impact of adding exogenous protease on sufu ripening, the pH, moisture, total acid content, amino nitrogen content, hardness and sensory quality were determined during the post-fermentation of sufu with no enzyme, papain or rennet added. The results showed that addition of exogenous proteases increased the pH of sufu compared with the control group after 5 days of ripening but it had no significant effect on moisture or total acid content. Addition of 4% papain, 2% or 4% rennet remarkably promoted the production of amino nitrogen. Hardness was decreased by adding 4% papain or 4% rennet. The results of sensory evaluation showed that exogenous proteases improved the taste, internal color, aroma and umami of sufu, but bitterness was formed as a result of the hydrolysis of soybean protein with papain.

Key words: papain, rennet, sufu, physiochemical properties

CLC Number:

TS214.2

YU Shizhe, LIU Jingjing, WU Jialun, HAN Beizhong, CHEN Jingyu. Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation[J]. FOOD SCIENCE, 2018, 39(8): 64-68.

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Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation

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