Abstract：The goal of this experiment was to investigate the influence of several factors on the textural properties of
pig blood tofu. The investigated factors included blood-to-water ratio, salt concentration and type, pH and heating time.
The textural properties were measured by texture profile analysis (TPA), shear test and puncture test with a CT3 texture
analyzer (Brookfield, USA). The results showed that all of the five factors had a significant effect on all investigated textural
parameters. The hardness, gumminess, chewiness, recoverable work done, shearing force and breaking force of pig blood
tofu significantly fell with increasing amount of added water. A significant increase in hardness was observed with increasing
salt concentration, while shearing and breaking forces reached their maximum values at 0.4 g/100 mL salt concentration and
decreased remarkably at 0.8 g/100 mL salt concentration, followed by no significant changes as salt concentration continued
to increase. The maximum hardness and breaking force appeared at pH 7.5, while shearing force reached its maximum value
at pH 6.5. The pig blood tofu added with magnesium chloride had higher textural parameters than that added with sodium
chloride or potassium chloride. Hardness became greater with increasing heating time, except for a significant reduction after
75 min heating. Breaking force reached its maximum value upon heating for 45 min and the maximum shearing force was
achieved after 75 min heating.
李 翔，许 彦. 猪血豆腐质构特性的影响因素[J]. 肉类研究, 2016, 30(5): 15-19.
LI Xiang, XU Yan. Effects of Several Factors on the Textural Properties of Pig Blood Tofu. Meat Research, 2016, 30(5): 15-19.
