Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models

Chenzhi Wang, Siyi Zhou, Qinling Du, Wen Qin, Dingtao Wu, Dele Raheem, Wenyu Yang, Qing Zhang

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Abstract

The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial contamination analysis, thermotolerant coliforms, E. coli and S. aureus were not detected in soybean curd. The predicted shelf life of WSC and okara-filtered curd that was stored at 10 °C were 141.95 h (5.91 d) and 206.25 h (8.59 d), respectively. Moreover, the models applied in this study exhibited great fitting goodness and the predicted growth parameters were fail-safe. To conclude, introduction of okara into soybean curd reinforced the initial contamination level but didn’t significantly increase the risk profile of WSC.
Original languageEnglish
Pages (from-to)4233-4241
Number of pages9
JournalJournal of Food Science and Technology
Volume56
Issue number9
DOIs
Publication statusPublished - 1 Sep 2019
MoEC publication typeA1 Journal article-refereed

Keywords

  • Predictive modeling
  • Whole soybean curd
  • Spoilage bacteria

Field of science

  • Other natural sciences

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