Effects of freezing processes on the structure and flavor of frozen tofu
Steaming was very important for the oxidation of tofu protein, it reconstructed the protein structure and redistributed water molecules and salt ions, which made the reformed peptide chain more stable. Furthermore, water soaking was more conducive to lipid oxidation and increased the content of the main flavoring substances compared with salt soaking. © 2025 Society of Chemical Industry.
Authors
- Yixiao Shen (ORCID: https://orcid.org/0000-0002-2529-6958)
- Haixia Yan (ORCID: https://orcid.org/0000-0002-4473-6277)
- Yanxu Zhang (ORCID: https://orcid.org/0000-0001-7770-3466)
- Yunfeng Jiang (ORCID: https://orcid.org/0000-0003-3396-8547)
- Ling Liu (ORCID: https://orcid.org/0009-0007-2443-3571)
- Jiarong Cao (ORCID: https://orcid.org/0000-0003-3431-0325)
Institutions
- Shenyang Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-25
- DOI
- https://doi.org/10.1002/jsfa.14245
- Citations
- 1
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.19