Abstract
[Objective] To address key industrial challenges of leisure dried tofu subjected to mild sterilization, namely shortened shelf life (30~90 d) and susceptibility to photoenzyme -induced oxidative deterioration, this study aimed to elucidate the mechanisms by which tert -butylhydroquinone (TBHQ ) inhibits quality deterioration in leisure dried tofu induced by photoenzyme initiators. [Methods] Leisure dried tofu was prepared using marinade treated with TBHQ and photoenzyme initiators (chlorophyll and azodiisobutyronitrile ). During a 90 d storage period, dynamic changes in nutritional components, characteristic oxidation indices, textural properties, intermolecular forces, and microstructure of the dried tofu were systematically monitored.［Results］ During the early storage stage (0~60 d), TBHQ significantly delayed the oxidative loss of protein (18.21 g/100 g) and fat (12.54 g/100 g), inhibited the increase in peroxide value (0.16 g/100 g), acid value (0.98 mg/g ), and thiobarbituric acid reactive substances (TBARS,1.58 mg/kg ), and maintained L* and b* values close to those of the blank group. TBHQ stabilized disulfide bond interactions (1.96~2.48) and hydrogen bonding (0.16~0.25), while maintaining hardness and elasticity at 9.25~11.03 N and 0.85~0.91, respectively. During the late storage stage (75~90 d),TBHQ continued to inhibit the loss rates of protein and fat, resulting in fewer and smaller pores in the tofu gel network compared with the initiator group. [Conclusion] TBHQ exhibited a long -lasting and stable inhibitory effect on quality deterioration in dried tofu during 90 d of storage and can be considered a |preferred antioxidant for dried tofu with extended storage periods.
Publication Date
9-20-2026
First Page
106
Last Page
114
DOI
10.13652/j.spjx.1003.5788.2025.80777
Recommended Citation
Durun, Chen; Zhanrui, Huang; Lianhua, Hu; Hao, Chen; and Dan, Zhao
(2026)
"Inhibitory effect of TBHQ on the deterioration of leisure dried tofu,"
Food and Machinery: Vol. 42:
Iss.
8, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2025.80777
Available at:
https://www.ifoodmm.cn/journal/vol42/iss8/14
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