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: Joon‐Young Jun, Min‐Jeong Jung, In‐Hak Jeong, Gwang‐Woo Kim, Jae‐Man Sim, Si‐Youl Nam, Byoung‐Mok Kim
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2019
• Subjects: calcium; Chionoecetes japonicus; coagulant; crab shell; sensorial acceptability; texture; Nutrition. Foods and food supply; TX341-641; Snow crab
• Online Access: https://doi.org/10.1002/fsn3.837; https://doaj.org/article/2e3ecbabd40741dfa0b25fa0e0f46e2c

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 MgCl2 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 MgCl2 and GDL (p < 0.05).