Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu
Tao Wu,
Zhanrui Huang,
Liangzhong Zhao,
Xiaohu Zhou,
Hao Chen,
Xiaojie Zhou,
Ming Li,
Jinsong Zhou,
Yingyi Lin
Affiliations
Tao Wu
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
Zhanrui Huang
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
Liangzhong Zhao
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
Xiaohu Zhou
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
Hao Chen
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
Xiaojie Zhou
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
Ming Li
Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
Jinsong Zhou
Jinzai Food Group Co., Ltd., Yueyang 414022, China
Yingyi Lin
Beijing Kangdeli Machinery Manufacturing Co., Ltd., Beijing 100074, China
Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in LD-tofu were easily dissolved into the marinade during the marinating process, while the protein and moisture content of RHM LD-tofu changed most dramatically. With the increase in marinade recycling times, the springiness, chewiness and hardness of VPM LD-tofu increased significantly. The total viable count (TVC) of the VPM LD-tofu decreased from the initial value of 4.41 lg cfu/g to 2.51–2.67 lg cfu/g as a result of the marinating process, which had a significant inhibitory effect. Additionally, 26, 167 and 356 communities in the LD-tofu and marinade were detected at the phylum, family and genus levels, respectively. Pearson correlation analysis showed that Pseudomonadaceae, Thermaceae and Lactobacillaceae were closely related to the quality characteristics of LD-tofu, whereas Caulobacteriaceae, Bacillaceae and Enterobacteriae were closely related to the marinade. The present work provides a theoretical basis for the screening of functional strains and quality control in LD-tofu and marinade.