To investigate the effect of chitosan oligosaccharide (COS) with different degree of polymerization (DP) on preserving the quality of pre-packaged tofu during refrigerated storage.Three groups of COS mixtures with DP 2-4 (COS-2-4), 2-5 (COS-2-5) and 2-6 (COS-2-6) were prepared by controlling the amount of chitosanase ShCsn46, and added to pre-packaged tofu at a mass concentration of 4 mg/mL.The quality of pre-packaged tofu treated with COS-2-4, COS-2-5 and COS-2-6 were comprehensively evaluated through microbiological indexes-total viable count (TVC), physicochemical properties-pH value, total volatile basic nitrogen (TVB-N) content, water content, water-holding capacity, protein content, fat content, and sensory properties-sensory scores, texture and odor.The results showed that compared with the control group, the three groups of COSs could effectively inhibit the deterioration of pre-packaged tofu quality.Combining with the results of sensory evaluation, TVB-N and TVC, compared to the shelf life of the control samples at 10 ℃ refrigeration, the COS treatment could prolong the shelf life more than at least 6 days, and especially the sensory quality of tofu in COS-2-6 group remained the best.On the 15th day of storage, the quality indexes of TVC, TVB-N, moisture content, water-holding capacity, protein, and fat of COS-2-6 group were better than those of COS-2-4 and COS-2-5 groups.Therefore, COS with DP 2-6 could be used as the best choice for the preservation of pre-packaged tofu.
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