Abstract:The quality changes of fresh dried beancurd sticks under cold （0 ， 4 ℃） and frozen （-20 ℃） storage were studied through the aerobic plate count， moisture， and texture indexes. The results showed that the aerobic plate count and adhesiveness of fresh dried beancurd sticks under cold storage showed an increasing trend， while moisture content， hardness， elasticity， and resilience decreased during storage. At 0 ℃ and 4 ℃， the shelf life of fresh dried beancurd sticks was 10 d and 5 d， respectively. The gas chromatographymass spectrometry analysis showed that the relative content of aldehydes was the highest in fresh dried beancurd sticks. Hexaldehyde， （E）-2-octenal， nonaldehyde， and heptanaldehyde were the main flavorful substances contributing to the beany flavor of fresh dried beancurd stick. After storage， the quality of fresh dried beancurd sticks deteriorated， and the contents of acids， alcohols， alkanes， and olefins increased. The contents of aldehydes， heterocycles， ketones， and esters decreased. In addition， frozen storage also affected the quality of fresh dried beancurd sticks. The color of fresh dried beancurd sticks became darker after thawing，and the moisture content， hardness， elongation at break， and tensile strength were significantly reduced （P ＜0.05）. The relaxation time T21 and T22 of fresh dried beancurd sticks was delayed， and the holding water capacity was decreased after frozen storage.