ArticleFoods (Basel, Switzerland)2023
Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 7 citations in OpenAlex.
- Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches.Foods (Basel, Switzerland) · 2026Article
- Contrasting structural evolution of starch and protein in aged wheat is associated with interfacial disintegration: implications for nutrient utilization and predictive modeling.Food chemistry: X · 2026Article
- Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituents.Food science and biotechnology · 2025Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
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
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