Optimization of preservation process and quality analysis of leisure dried tofu by linalool synergized with Surfactin

Authors

YUAN Chi, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, Hunan 422000, China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang, Hunan 422000, China
WANG Yujie, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, Hunan 422000, China; Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang, Hunan 422000, China
HUANG Zhanrui, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food , Shaoyang , Hunan 422000 , ChinaFollow
HU Lianhua, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food , Shaoyang , Hunan 422000 , China
HE Wanying, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food , Shaoyang , Hunan 422000 , China
CHEN Hao, College of Food and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China ;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China ;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food , Shaoyang , Hunan 422000 , China

Corresponding Author(s)

黄展锐 (1992—), 男, 邵阳学院副教授, 博士。E-mail: zhanrui_huang@163.com

Abstract

[Objective] This study developed a preservation process for leisure dried tofu (LD-tofu) by using natural antimicrobial agents, Surfactin and linalool, to replace chemical preservatives. [Methods] The minimum inhibitory concentration (MIC ) of Surfactin and linalool was determined with Bacillus subtilis as the indicator bacteria, and aerobic plate count and sensory score were used as the evaluation indicators to optimize the optimal preservation process parameters of linalool and Surfactin for LD -tofu through single -factor and response surface experiments, and the quality changes of LD -tofu during storage were analyzed. [Results] The minimum inhibitory volume fraction of linalool was 1.95 μL/mL, and the MIC of Surfactin was 125 μg/mL, respectively.The optimal preservation process parameters of linalool and Surfactin for LD -tofu were Surfactin concentration of 187.5 μg/mL, linalool volume fraction of 2.2 μL/mL, treatment time of 30 min, and material -liquid ratios of 1∶3 (g/mL ).Under these conditions, the shelf life of LD -tofu at 25 ℃ could be extended from 2 to 4 weeks.The aerobic plate count within 4 weeks at 4 ℃ could be lower than the detection limit, significantly slowing down the degradation of protein (decrease by 4.09%) and fat (decrease by 6.97%) and inhibiting the production of malondialdehyde (decrease by 19.9% compared with the control group ). [Conclusion] Linalool combined with Surfactin can effectively inhibit bacteria and delay the quality deterioration of LD -tofu.

Publication Date

12-11-2025

First Page

91

Last Page

100

DOI

10.13652/j.spjx.1003.5788.2025.80545

Recommended Citation

Chi, YUAN; Yujie, WANG; Zhanrui, HUANG; Lianhua, HU; Wanying, HE; and Hao, CHEN (2025) "Optimization of preservation process and quality analysis of leisure dried tofu by linalool synergized with Surfactin," Food and Machinery: Vol. 41: Iss. 11, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2025.80545
Available at: https://www.ifoodmm.cn/journal/vol41/iss11/13

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