Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)
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 investi...
Published in: | Food Science & Nutrition |
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crwiley:10.1002/fsn3.837 2024-09-30T14:43:20+00:00 Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) Jun, Joon‐Young Jung, Min‐Jeong Jeong, In‐Hak Kim, Gwang‐Woo Sim, Jae‐Man Nam, Si‐Youl Kim, Byoung‐Mok Ministry of Trade, Industry, and Energy (MOTIE) of the Republic of Korea, under the “Regional Specialized Industry Development Program” 2019 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 en eng Wiley http://creativecommons.org/licenses/by/4.0/ Food Science & Nutrition volume 7, issue 2, page 547-553 ISSN 2048-7177 2048-7177 journal-article 2019 crwiley https://doi.org/10.1002/fsn3.837 2024-09-17T04:44:44Z 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). Article in Journal/Newspaper Snow crab Wiley Online Library Food Science & Nutrition 7 2 547 553 |
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Wiley Online Library |
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crwiley |
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English |
description |
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). |
author2 |
Ministry of Trade, Industry, and Energy (MOTIE) of the Republic of Korea, under the “Regional Specialized Industry Development Program” |
format |
Article in Journal/Newspaper |
author |
Jun, Joon‐Young Jung, Min‐Jeong Jeong, In‐Hak Kim, Gwang‐Woo Sim, Jae‐Man Nam, Si‐Youl Kim, Byoung‐Mok |
spellingShingle |
Jun, Joon‐Young Jung, Min‐Jeong Jeong, In‐Hak Kim, Gwang‐Woo Sim, Jae‐Man Nam, Si‐Youl Kim, Byoung‐Mok Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) |
author_facet |
Jun, Joon‐Young Jung, Min‐Jeong Jeong, In‐Hak Kim, Gwang‐Woo Sim, Jae‐Man Nam, Si‐Youl Kim, Byoung‐Mok |
author_sort |
Jun, Joon‐Young |
title |
Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) |
title_short |
Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) |
title_full |
Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) |
title_fullStr |
Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) |
title_full_unstemmed |
Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) |
title_sort |
effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd) |
publisher |
Wiley |
publishDate |
2019 |
url |
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 |
genre |
Snow crab |
genre_facet |
Snow crab |
op_source |
Food Science & Nutrition volume 7, issue 2, page 547-553 ISSN 2048-7177 2048-7177 |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1002/fsn3.837 |
container_title |
Food Science & Nutrition |
container_volume |
7 |
container_issue |
2 |
container_start_page |
547 |
op_container_end_page |
553 |
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1811645165408878592 |