Abstract
Experiments were carried out to investigate the texture of cooked Kori-tofu which had been stored in seven different types of wrapping, in excessive ammonia, and at dry, reduced atmospheric pressure. The texture was examined by measuring several physical properties. For the measurement of the ammonia content of Kori-tofu the semi-micro Kjeldahl method was applied.
The results obtained are as follows :
1. The investigation on the influence of the wrapping types indicates that the texture of cooked Kori-tofu is good when Kori-tofu is stored in a tightly closed can. When it is stored without any wrapping the obtained texture is worse. No remarkable differences are noticed in the texture obtained when Kori-tofu is wrapped with vinylidene chloride film, moisture proof cellophane film, polyethylene film, and aluminum foil respectively during the storing. Kori-tofu which was being wrapped with cellophane film makes slightly worse texture.
2. The texture of cooked Kori-tofu deteriorates rapidly when Kori-tofu is stored in excessive ammonia.
3. When Kori-tofu is stored at reduced atmospheric pressure, its weight decreases, but ammonia content does not change and the texture after cooking is good.
