Effect of gamma irradiation on microbiological properties, color, texture, and antioxidant activity of black tofu

Abstract

Gamma irradiation is a non-thermal process renowned for efficiently deactivating microorganisms, ensuring safety, and prolonging shelf life. The aim of this study was to investigate the impact of gamma irradiation on various properties of black tofu, including microbial population, color, texture, and antioxidant properties. Black tofu samples underwent irradiation doses of 0, 3, 6, and 9 kGy before being stored at 25 °C. Microbial analysis of the irradiated black tofu showed improved quality after gamma irradiation. The irradiation had little effect on the color and texture of the black tofu. Redness (a∗ value) and chewiness increased slightly at a high irradiation dose. The antioxidant activities of black tofu did not change after irradiation. The results demonstrate that gamma irradiation could extend the shelf life of black tofu with no adverse effects on its qualities.