To evaluate the effect of chitosan oligosaccharideson the preservation of refrigerated pre-packaged tofu at different pH values, the microbial, physicochemical and sensorial indices of tofu treated with chitosan oligosaccharides at pH 5.0, 6.0 and 7.0 during refrigeration were monitored.The results showed that compared with pH 6.0 and pH 7.0, chitosan oligosaccharides at pH 5.0 significantly delayed the increase of the total viable count, pH, the total volatile basis nitrogen and thiobarbiturate value, and also decreased the sensory score, color, texture and water retention.Meanwhile, the treatment of chitosan oligosaccharideson at pH 5.0 extended the shelf life of tofu for at least 4 days.In addition, the GC-IMS results showed that chitosan oligosaccharides at pH 5.0 could retard the decline of ethyl acetate, propyl acetate and other ester compounds related to bean flavor, and reduce the formation of 1-octene-3-ol, 2-heptanone, hexal, butyric acid and 2-methylbutyric acid and other volatile components related to sour flavor.This study could provide theoretical reference for enhancing the preservation effect of chitosan oligosaccharides in real food system.
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