Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)

• Published in: Food Science & Nutrition
• Main Authors: Jun, Joon‐Young, Jung, Min‐Jeong, Jeong, In‐Hak, Kim, Gwang‐Woo, Sim, Jae‐Man, Nam, Si‐Youl, Kim, Byoung‐Mok
• Other Authors: Ministry of Trade, Industry, and Energy (MOTIE) of the Republic of Korea, under the “Regional Specialized Industry Development Program”
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2019
• Subjects: Snow crab
• Online Access: http://dx.doi.org/10.1002/fsn3.837; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.837; https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.837; https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.837

Abstract 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).