ArticleFood science & nutrition2020
Effect of microwave sterilization on maturation time and quality of low-salt sufu.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Quantitative Analysis of Genomic DNA Degradation ofGels (Basel, Switzerland) · 2024Article
- Expression and Transformation Characteristics of a Novel Glutamic Acid Decarboxylase LcGAD10s and Its Application on Sufu Processing.Foods (Basel, Switzerland) · 2023Article
- Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges.International journal of molecular sciences · 2023Review
- Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto.Journal of food science and technology · 2020Article
- Effect of microwave sterilization on maturation time and quality of low-salt sufu.Food science & nutrition · 2020Article
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Authors and funding
7 authors.
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Abstract
The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low-salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250 W for 30 s was suitable for the preparation of low-salt sufu. With regard to the physicochemical properties of sufu, 120-day sufu samples obtained by traditional high-salt (14%) fermentation and 75-day sufu samples obtained by low-salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75-day low-salt sufu samples were significantly higher than those of 120-day high-salt sufu samples (
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