Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu

Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu

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...

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Bibliographic Details
Main Authors: Tao Wu, Zhanrui Huang, Liangzhong Zhao, Xiaohu Zhou, Hao Chen, Xiaojie Zhou, Ming Li, Jinsong Zhou, Yingyi Lin
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
leisure dried tofu
marinade
marinating process
quality characteristics
bacterial community
Online Access:https://www.mdpi.com/2304-8158/12/4/841

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