Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method

• Published in: Ultrasonics sonochemistry Vol. 90; p. 106196
• Main Authors: Zhang, Lei, Wang, Xue, Qu, Wenjuan, Zhang, Ao, Wahia, Hafida, Gao, Xianli, Ma, Haile, Zhou, Cunshan
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.11.2022; Elsevier
• Subjects: Dual-frequency multi-angle ultrasound; Physicochemical property; Short Communication; Tofu; TOPSIS-entropy weight method; TOPSIS-entropy weight method; Dual-frequency multi-angle ultrasound; Tofu; Physicochemical property
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.106196

[Display omitted] •Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel.•Cross-link degree and flavor of tofu gel were improved.•40 + 20 kHz 30° group was the best analyzed by TOPSIS-entropy weight method.•The hardness and moisture content of tofu were improved. The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low. The gel flavor in the 40 + 20 kHz 30° group was better than the group without ultrasound, and hydrophobic interaction and disulfide bond content was the largest. Meanwhile, the degree of protein cross-link was increased. The gel in 40 + 20 kHz 45° group had tightly gel state, high thermal stability, but poor flavor. Combined with The Order Preference by Similarity to Ideal Solution (TOPSIS)-entropy weight method, the 40 + 20 kHz 30° group, was the best ultrasonic treatment of gel. It can change the interaction between proteins, promote protein cross-link, and form a uniform and dense gel network. Finally, the hardness and moisture content of finished tofu were increased significantly, and the quality was improved.