Calcinated Shell Powder from <i>Corbicula fluminea</i> as a Natural Antimicrobial Agent for Soybean Curd (Tofu) Preservation

DOI Web Site 参考文献31件
  • Yang Shihang
    Department of Food Science and Technology, National Pingtung University of Science and Technology
  • Peng Zhengzi
    Department of Food Science and Technology, National Pingtung University of Science and Technology
  • Wang Litang
    Department of Electrical Engineering, National Central University
  • Wang Tzuching
    Department of Hospitality Management, Meiho University
  • Yang Chiching
    Department of Food Science and Technology, National Pingtung University of Science and Technology

抄録

<p>The waste clam shells from Corbicula fluminea is a problem that needs to be solved in Taiwan. We aimed to develop the shell powder for use as antimicrobial agent in soybean curd (tofu) preservation. The calcined clam shell powder (CCSP) characteristics, antimicrobial ability and influence on tofu quality were studied. The results have shown the significantly inhibitoratory effect on Aspergillus niger, Bacillus cereus, Kloeckera apiculata were found. Tofu (1.0 and 1.5 g/L CCSP addition) exhibited dimensional reticular structure, and the sensory evaluation of tofu which added with 0.5 and 1.0 g/L of CCSP showed higher mouthfeel, texture, and lower beany-flavor. The shelf-life of tofu could be extending for 3 d when added with 1.5 g/L of CCSP. The CCSP was firstly reported as an antimicrobial agent in the paper. On the basis of the overall observations, CCSP can be regarded as a natural antimicrobial agent on tofu processing and preservation.</p>

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