To evaluate the effect of ε-polylysine (ε-PL) on the quality changes of pre-packaged fermented soybean whey-based tofu during refrigerated storage, the microbial, physicochemical, and sensorial indexes, and the moisture state of tofu samples treated with ε-PL were monitored after storage at 10 ℃ for 0, 4, 8, 12, 16, and 20 days.Results showed that compared with the control, the addition of ε-PL strongly retarded the increase of the total viable count, the total volatile basis nitrogen content, and malondialdehyde content and also inhibited the decrease of water content, the water-holding capacity, texture, odor, and sensory scores.The transverse relaxation time (T2) spectrum and magnetic resonance imaging showed that ε-PL could retard the conversion of non-mobile water (T22) to free water (T23), and T22 and T23 were correlated with several quality indexes.Through sensory evaluation, the application of ε-PL increased the shelf-life of pre-packaged fermented soybean whey-based tofu for another 12 days.In the concentration range used in this experiment, ε-PL treatment at 0.30 g/L had the best preservation effect on tofu, which could provide some theoretical basis and reference for the application of ε-PL in the quality preservation of soybean products during refrigerated storage.
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