Abstract
The quality of marinade is closely related to its recycling frequency, and affects the flavor and quality of leisure dried tofu. The changes in physicochemical parameters, oxidation indicators, and volatile constituents of marinade under different recycling frequencies (0, 3, 6, 9, 12, 15) were systematically investigated in this work. The results showed that the levels of amino acid nitrogen, viscosity, soluble solids, and salinity in the marinade were significantly increased with recycling frequency. The increase in marinade recycling frequency led also to a rise in the peroxide value and thiobarbituric acid reactive substances from 2.13 meq/kg and 0.17 mg/kg to 4.02 meq/kg and 0.94 mg/kg, respectively, suggesting slight oxidation. Marination yielded 101 volatile constituents, mainly including 35 alcohols, 21 hydrocarbons, 15 aldehydes, 9 aromatics. Pearson correlation analysis revealed that the levels of cedrene, cineole, and myrcene were closely related to the quality and flavor of marinade under different recycling times.