Abstract: Fermented bean curd, a traditional Chinese fermented soybean product, boasts promising market prospects. Presently, as consumer demand for low-salt diets continues to grow, domestic and international scholars are developing and researching low-salt fermented bean curd. However, reducing the salt content may lead to changes in the components of fermented bean curd, which is not conducive to its preservation. This paper aims to study the changes in pH, acidity, and amino nitrogen of low-salt fermented bean curd at different temperatures during fermentation. Considering the risk of spoilage during transportation........
Keywords: Low-salt fermented bean curd; Freeze-thaw treatment; Physicochemical indicators.
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