ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Meitauza, an indigenous Chinese food made from fermented okara (soymilk residue), was used as a model system for monitoring solid substrate fermentations. The Instron Universal Testing machine and Chatillon hand operated force gauge were used to measure the force to penetrate meitauza as an estimation of mycelial binding. Increased firmness during fermentation was caused by fungal growth and not by water loss and surface crusting. Puncture force readings with the Instron were werll correlated (r = 0.86) with Chatillon measurements. The results of this study indicate that textural measurements using puncture force may have valuable application in monitoring the degree of mycelial growth or fermentation in a solid substrate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13448.x
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