Author(s)

Xueyun Luo ¹, Lebin Yin ¹, Xuewei Yang ¹, Chao He ¹, Cong Liu ¹, Wenguang Zou ¹

Affiliation(s)

¹ College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China

Corresponding Author

Lebin Yin

ABSTRACT

Different temperature storage of Hunan flavor leisure dried bean curd not only caused changes in texture and quality, but also affected the volatile flavor substances of dried beans, which influenced the overall evaluation of dried beans. In this study, dried beans stored at different temperatures were measured using a mass spectrometer and lipid oxidation measurement method to analyze the effects of different temperatures on the quality and volatile flavor substances of dried beans under short-term storage. The test results showed that the internal color of Hunan flavor leisure dried bean curd became darker with the increase of storage temperature; the texture of Hunan flavor leisure dried bean curd stored at different temperatures changed, and the hardness of Hunan flavor leisure dried bean curd increased with the increase of temperature, and the most significant change was observed in Hunan flavor leisure dried bean curd stored at 60℃; the degree of lipid oxidation increased gradually with the increase of storage temperature; the volatile flavor substances also differed and produced different representative flavor substances. Different representative flavor substances were produced. Therefore, the lower the temperature, the smaller the change in the dried beans, and 4℃ is the best storage condition.

KEYWORDS

Dried Hunan-style casual beans, quality, lipid oxidation, volatile flavor substances

CITE THIS PAPER

Xueyun Luo, Lebin Yin, Xuewei Yang, Chao He, Cong Liu, Wenguang Zou, Quality and Flavor Changes of Hunan Flavor Leisure Dried Bean Curd under Short Term Storage at Different Temperatures. Advances in Food Science and Human Nutrition (2022) Vol. 4: 29-37. DOI: http://dx.doi.org/10.23977/afshn.2022.040105.

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