Understanding the sensory changes of spoiled tofu is essential for food safety and quality control in tofu production and processing. Spoilage can be identified through changes in color, odor, and texture, primarily caused by microbial activity. 1. Color Changes Fresh tofu should have a uniform, milky white appearance. Discoloration is often the first sign of spoilage: 2. Odor Changes Fresh tofu has a mild, neutral soybean aroma. Any abnormal odor indicates deterioration: 3. Texture and Surface Changes Texture is a key indicator of tofu freshness: Key Food Safety Reminder If tofu shows any of the above changes in color, smell, or texture, it should be considered spoiled and removed from […]
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