Abstract
ABSTRACTStorage and nutrient composition of soybean curd in immersion solutions were determined. Chemical preservatives (acetic acid or potassium sorbate + acetic acid) in soybean curd immersion solutions maintained low viable cell counts but had little effect on soybean curd nutritional quality during storage at 4–7°C for 21 days. Thiamin and riboflavin in soybean curd decreased (P<0.05) during storage, representing leaching of the vitamins into immersion solutions. After 14 days of storage, soybean curd protein decreased and carbohydrate increased (P<0.05). Decreases (P<0.05) in proline and arginine occurred following 14 days of storage, but no losses were found in remaining amino acids.
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