Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical Quality Characteristics of Tofu Prepared with Mesangi(Capsosiphon Fulvescens) Powder

매생이 가루 첨가 두부의 이화학적 품질 특성

  • Jung, Bok-Mi (Food Science and Nutrition, Chonnam National University) ;
  • Shin, Tai-Sun (Food Science and Nutrition, Chonnam National University) ;
  • Kim, Du-Woon (Food Science and Nutrition, Chonnam National University) ;
  • Chong, Kyu-Wha (Biotechnology, Chonnam National University)
  • 정복미 (전남대학교(여수) 영양식품학) ;
  • 신태선 (전남대학교(여수) 영양식품학) ;
  • 김두운 (전남대학교(여수) 영양식품학) ;
  • 정규화 (전남대학교(여수) 생명산업공학)
  • Published : 2008.10.31
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Abstract

In this study, we assessed the quality characteristics of soybean curds (tofu) prepared with Mesangi (Capsosiphon fulvescens) powder (0, 2, 4, 6%, w/w) were investigated. The yields of the curds containing Mesangi were higher than those of the control, and the yield increased with increasing quantities of Mesangi powder. The most abundant mineral in Mesangi tofu was calcium, followed by magnesium. The Mesangi tofu had a slightly lower pH than the control. The addition of Mesangi powder to curd evidenced a significantly lower L value (lightness) and a value (redness) than was detected in the control (p<0.05). The hardness level was highest in the tofu to which 2% Mesangi powder was added. However, this level decreased with increasing concentrations of Mesangi powder. Although the 4% Mesangi tofu evidenced higher adhesiveness than was detected in the control, we noted no significant differences among the Mesangi-treated curds. The soybean curds added to which 2% Mesangi powder was added had evidenced the highest level of cohesiveness, but the tofu containing 4 and 6% Mesangi powder was significantly reduced as compared with the control and 2% Mesangi tofu. Springiness, gumminess, and brittleness were higher in the 2% Mesangi tofu than in the others (p<0.05). The soybean curds prepared with Mesangi powder evidenced a lower total plate count than the controls during over 12 days of storage.

매생이 분말을 첨가한 두부를 제조한 후 이화학적, 관능적 품질 특성을 평가한 결과는 다음과 같다. 매생이 두부의 수율은 대조구(매생이 가루 무첨가 두부)에 비해 높았으며, 첨가비율이 증가할수록 수율은 높게 나타났다. 매생이 두부의 무기질함량은 칼륨이 가장 많았으며, 다음으로 마그네슘으로 나타났다. 두부의 pH는 매생이 두부가 대조구에 비해 다소 낮은 값을 나타내었다. 매생이를 첨가한 두부의 색도는 대조구에 비해 L값(명도)과 a값(적색도)이 유의적으로(p<0.05) 낮게 나타났다. 매생이 두부의 texture 측정에서 두부의 견고성은 대조구에 비해 2% 첨가구가 가장 높게 나타났으며, 첨가량이 증가할수록 견고성은 감소되는 경향을 나타냈다. 부착성은 대조구에 비해 4% 매생이 첨가구가 유의적으로 높게 나타났으나 매생이 첨가군 간에는 차이가 없었다. 응집성은 2% 첨가구가 가장 높게 나타났으며, 4%, 6% 첨가구는 응집성이 대조구와 2% 첨가구에 비해 유의적으로 감소하는 것으로 나타났다. 탄성, 검성 및 부서짐성은 2% 첨가구가 다른 군에 비해 유의적으로 높게 나타났다. 두부의 미생물 측정에서 저장 12일까지의 총균수는 매생이 가루가 첨가된 두부가 대조구에 비해 미생물 증식을 지연시키는 결과를 나타냈으며, 특히 2%, 6% 첨가군에 비해 4% 첨가군에서 지연효과가 가장 우수한 것으로 나타났다. 관능평가 결과에서 전반적으로 4% 첨가구가 좋은 결과를 나타내 매생이 두부 제품으로서의 가능성을 알 수 있었다.

Keywords

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