Abstract:

In this experiment, we studied the changes in chemical composition and texture parameters of sufu (fermented tofu) during processing. The results showed that: 1) the contents of protein and fat progressively decreased, and pH initially increased, followed by a decrease, and the contents of free amino acids and free fatty acids gradually increased during the fermentation of sufu; 2) the chemical constituents in sufu with lower salt contents were all higher, of which the ripening period was shorter; 3) the hardness of sufu first increased and then decreased during its fermentation, and the adhesiveness displayed a gradual increase, while the springiness gradually decreased; 4) sufu showed little changes in both harness and springiness during the last 10 days of post-ripening; and 5) higher salt content in sufu resulted in higher hardness and springiness but lower adhesiveness.

Key words: sufu, chemical composition, texture, salt