Open AccessEffects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)
Author(s) -
Jun JoonYoung,
Jung MinJeong,
Jeong InHak,
Kim GwangWoo,
Sim JaeMan,
Nam SiYoul,
Kim ByoungMok
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.837
Subject(s) - acetic acid , chemistry , food science , chromatography , biochemistry
To find an economic use of red snow crab ( Chionoecetes japonicus ) shell waste, we focused on its high mineral content. To evaluate its usability as a coagulant for tofu making, the effects of the crab shell extracts on the textural and sensorial properties of the tofu samples were investigated. The crab shell powder ( CSP ) and ash ( CSA ) were used for their extract preparation, and 1%–5% acetic acid treatment led to an abundance of calcium in the resulting extracts. The tofu yields of all the acetic acid extracts were comparable with those of the commercial coagulants MgCl 2 and glucono‐δ‐lactone ( GDL ). Furthermore, the results for the textural attributes and sensorial acceptability demonstrated that either the extract from CSP prepared with 3% acetic acid or the extracts from CSA prepared with 1% or 3% acetic acid could be used as coagulants, because all the values of the extracts were statistically equivalent to those of the MgCl 2 and GDL ( p < 0.05).