Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage

Jicai Bi; Junyang Zhang; Zhuo Chen; Lingyu Li; Yunbo Li; Wenhao Liu; Renbing Qin; Lingwen Zhang; Hongju He

doi:10.1016/j.fochx.2025.102760

Food Chemistry: X (Jul 2025)

Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage

Jicai Bi,
Junyang Zhang,
Zhuo Chen,
Lingyu Li,
Yunbo Li,
Wenhao Liu,
Renbing Qin,
Lingwen Zhang,
Hongju He

Affiliations

Jicai Bi: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang 453003, China; Corresponding authors at: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Junyang Zhang: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Zhuo Chen: Key Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang 453003, China; College of Education Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Lingyu Li: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
Yunbo Li: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang 453003, China
Wenhao Liu: Henan Province Xiangshang Food Co., Ltd., Hebi 456250, China
Renbing Qin: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang 453003, China
Lingwen Zhang: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang 453003, China
Hongju He: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang 453003, China; Corresponding authors at: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

DOI: https://doi.org/10.1016/j.fochx.2025.102760
Journal volume & issue: Vol. 29
p. 102760

Abstract

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This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) (P 1) (1-hexanal-M, 1-hexanal-D, 2-methyl butanal-M, 2-methyl butanal-D, and 1-octen-3-one) which can be regarded as typical aroma markers of yuba. This study provides a reference for quality control during yuba storage and supports its industrial development.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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