Lu, Ying. / Thesis submitted in: March 2007. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 142-155). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.iii / ABSTRACT(ENGLISH) --- p.iv / ABSTRACT(CHINESE) --- p.vi / TABLE OF CONTENT --- p.viii / LIST OF TABLES --- p.xii / LIST OF FIGURES --- p.xiv / ABBREVIATIONS --- p.xvii / Chapter CHAPTER 1: --- LITERATURE REVIEW --- p.1 / Chapter 1.1 --- Background of Sufu --- p.1 / Chapter 1.2 --- Classification of Sufu --- p.2 / Chapter 1.3 --- Production of Sufu --- p.3 / Chapter 1.3.1 --- Preparation of Tofu --- p.7 / Chapter 1.3.2 --- Preparation of Pehtze --- p.7 / Chapter 1.3.3 --- Salting and Brining --- p.8 / Chapter 1.3.4 --- Aging --- p.8 / Chapter 1.4 --- Biological and Chemical Changes during Sufu Production --- p.8 / Chapter 1.4.1 --- Microbial Changes during Sufu Production --- p.8 / Chapter 1.4.2 --- Proteolysis during Sufu Production --- p.9 / Chapter 1.4.3 --- Lipolysis during Sufu Production --- p.10 / Chapter 1.4.4 --- Flavor during Sufu Production --- p.10 / Chapter 1.5 --- Benefits of Sufu --- p.11 / Chapter 1.6 --- Existing Problems --- p.12 / Chapter 1.7 --- Exogenous Enzymes for Acceleration of Sufu Fermentation --- p.13 / Chapter 1.8 --- The Orthogonal Experimental Design --- p.14 / Chapter 1.9 --- Objective of This Study --- p.17 / Chapter CHAPTER 2: --- SURVEY ON PHYSICAL AND CHEMICAL PARAMETERS OF COMMERCIAL SUFU --- p.18 / Chapter 2.1 --- Introduction --- p.18 / Chapter 2.2 --- Materials and Methods --- p.19 / Chapter 2.2.1 --- Crude Protein Analysis --- p.19 / Chapter 2.2.2 --- Crude Fat Analysis --- p.19 / Chapter 2.2.3 --- Texture Profile Analysis (TPA) --- p.20 / Chapter 2.2.4 --- Free Amino Acid Analysis --- p.21 / Chapter 2.2.4.1 --- Chemicals and Standards --- p.23 / Chapter 2.2.4.2 --- Other Materials --- p.24 / Chapter 2.2.4.3 --- Additional Equipment --- p.24 / Chapter 2.2.4.4 --- Sample Pre-treament --- p.24 / Chapter 2.2.4.5 --- Preparing the Eluting Medium --- p.25 / Chapter 2.2.4.6 --- SPE and Derivatization --- p.25 / Chapter 2.2.4.7 --- GC-MS Conditions --- p.26 / Chapter 2.2.4.8 --- Calibration and Standard Curve Set Up --- p.26 / Chapter 2.2.4.9 --- Statistical Analysis --- p.27 / Chapter 2.2.5 --- Free Fatty Acid Analysis --- p.27 / Chapter 2.2.5.1 --- Chemicals and Standards --- p.27 / Chapter 2.2.5.2 --- Equipment --- p.28 / Chapter 2.2.5.3 --- Calibration and Standard Curve Set Up --- p.29 / Chapter 2.2.5.4 --- Free Fatty Acid Extraction --- p.29 / Chapter 2.2.5.5 --- GC-MS Conditions --- p.30 / Chapter 2.2.5.6 --- Statistical Analysis --- p.30 / Chapter 2.2.6 --- Sample Collection: Commercial Brands of Sufu --- p.31 / Chapter 2.3 --- Results --- p.32 / Chapter 2.3.1 --- Results of Crude Protein Contents in Commercial Sufus --- p.32 / Chapter 2.3.2 --- Results of Crude Fat Contents in Commercial Sufus --- p.33 / Chapter 2.3.3 --- Results of Texture Profile Analysis in Commercial Sufus --- p.34 / Chapter 2.3.4 --- Results of Free Amino Acids in Commercial Sufus --- p.37 / Chapter 2.3.5 --- Results of Free Fatty Acids in Commercial Sufus --- p.47 / Chapter 2.4 --- Discussion --- p.55 / Chapter CHAPTER 3: --- SHORTEN THE FERMENTATION TIME USING EXOGENOUS ENZYMES BY THE ORTHOGONAL EXPERIMENTAL DESIGN AND OPTIMIZE RESULTANT PROPERTIES --- p.58 / Chapter 3.1 --- Introduction --- p.58 / Chapter 3.2 --- Materials and Methods --- p.58 / Chapter 3.2.1 --- Laboratory-scale Sufu Production --- p.58 / Chapter 3.2.1.1 --- Preparation of Tofu --- p.58 / Chapter 3.2.1.2 --- Sub-culture Mold Strain --- p.59 / Chapter 3.2.1.3 --- Spore Suspension --- p.59 / Chapter 3.2.1.4 --- Preparation of Pehtze --- p.60 / Chapter 3.2.1.5 --- Inoculation of Tofu --- p.61 / Chapter 3.2.2 --- Brining and Aging with Addition of Enzyme Mixture --- p.62 / Chapter 3.2.3 --- Exogenous Enzymes of Food-grade --- p.62 / Chapter 3.2.3.1 --- Protamex --- p.63 / Chapter 3.2.3.2 --- Palatase --- p.64 / Chapter 3.2.3.3 --- Lipase --- p.64 / Chapter 3.2.3.4 --- Flavorzyme --- p.65 / Chapter 3.2.4 --- The Orthogonal Experimental Design --- p.65 / Chapter 3.2.4.1 --- Factors --- p.65 / Chapter 3.2.4.2 --- Statistical Analysis of Orthogonal Design L9 (34) --- p.66 / Chapter 3.2.5 --- "Crude Protein, Crude Fat and TPA Analysis" --- p.67 / Chapter 3.2.6 --- Free Amino Acid and Free Fatty Acid Analysis --- p.67 / Chapter 3.3 --- Results --- p.68 / Chapter 3.3.1 --- Orthogonal Results of Crude Protein Contents --- p.69 / Chapter 3.3.2 --- Orthogonal Results of Crude Fat Contents --- p.71 / Chapter 3.3.3 --- Orthogonal Results of Texture Profiles --- p.73 / Chapter 3.3.4 --- Orthogonal Results of Free Amino Acids --- p.80 / Chapter 3.3.5 --- Orthogonal Results of Free Fatty Acids --- p.108 / Chapter 3.4 --- Discussion --- p.121 / Chapter 3.4.1 --- Crude Protein of Enzyme Adding Sufu in Orthogonal Experiment --- p.121 / Chapter 3.4.2 --- Crude Fat of Enzyme Adding Sufu in Orthogonal Experiment --- p.122 / Chapter 3.4.3 --- Texture Profiles of Enzyme Adding Sufu in Orthogonal Experiment --- p.123 / Chapter 3.4.4 --- FAAs of Enzyme Adding Sufu in Orthogonal Experiment --- p.124 / Chapter 3.4.5 --- FFAs of Enzyme Adding Sufu in Orthogonal Experiment --- p.128 / Chapter CHAPTER 4: --- DISCUSSIONS AND CONCLUSION --- p.131 / REFERENCE --- p.142 / APPENDIX --- p.156
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_326251 |
| Date | January 2008 |
| Contributors | Lu, Ying., Chinese University of Hong Kong Graduate School. Division of Biology. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xix, 165 leaves : ill. (some col.) ; 28 cm. |
| Coverage | China |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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