Effects of vacuum container on the storability of leftover tofu

Ji Youn Lee, Si Hun Jang, Youn Suk Lee, Su Il Park

Research output: Contribution to journalArticlepeer-review


Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray in an effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at 5°C and 25°C for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. The vacuum retarded the bacterial growth under 105 CFU/mL for up to 12 days at 5°C. The color of the tofu was unaffected by the container type at both storage temperatures, whereas the pH and opacity of the immersion solution were altered less profoundly by storage in the vacuum container at 5°C. However, we noted no significant differences in bacterial growths, pH, and opacity among container types at 25°C. The results of this study showed that the usage of vacuum containers may be a favorable method for the preservation of tofu under refrigerated conditions.

Original languageEnglish
Pages (from-to)11-15
Number of pages5
JournalKorean Journal of Food Science and Technology
Issue number1
Publication statusPublished - 2009

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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