A simple preservation system for extending the shelf-life of tofu

B. T. Lim and M. K. Foo

Abstract

Freshly prepared tofu samples were immersed in aqueous solutions containing preservatives and stored at room temperatures (25–27°C). Tofu immersed in solutions containing a mixture of acetic acid at 1 000 mg/kg and potassium sorbate at 1 000 mg/kg remained acceptable up to 12 days of storage. Similar tests also showed that tofu immersed in solutions containing a mixture of acetic acid at 1 000 mg/kg and potassium sorbate at 2 000 mg/kg remained acceptable up to 14 days of storage. After immersing in solutions containing a mixture of acetic acid at 1 000 mg/kg and potassium sorbate at 1 000 mg/kg at room temperatures for 10 days, tofu had a sorbic acid content of 250 mg/kg.

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