Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)
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...
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ftzbmed:oai:frl.publisso.de:frl:6424001 2023-10-09T21:55:55+02:00 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 2019 https://repository.publisso.de/resource/frl:6424001 https://doi.org/10.1002/fsn3.837 https://onlinelibrary.wiley.com/doi/suppl/10.1002/fsn3.837 eng eng https://repository.publisso.de/resource/frl:6424001 https://doi.org/10.1002/fsn3.837 https://onlinelibrary.wiley.com/doi/suppl/10.1002/fsn3.837 https://creativecommons.org/licenses/by/4.0/ Food Science & Nutrition, 7(2):547-553 tofu coagulant Chionoecetes japonicus texture sensorial acceptability crab shell calcium Zeitschriftenartikel 2019 ftzbmed https://doi.org/10.1002/fsn3.837 2023-09-10T22:08:23Z 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). Article in Journal/Newspaper Snow crab PUBLISSO Fachrepositorium Lebenswissenschaften (ZB MED) Food Science & Nutrition 7 2 547 553 |
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Open Polar |
collection |
PUBLISSO Fachrepositorium Lebenswissenschaften (ZB MED) |
op_collection_id |
ftzbmed |
language |
English |
topic |
tofu coagulant Chionoecetes japonicus texture sensorial acceptability crab shell calcium |
spellingShingle |
tofu coagulant Chionoecetes japonicus texture sensorial acceptability crab shell calcium 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) |
topic_facet |
tofu coagulant Chionoecetes japonicus texture sensorial acceptability crab shell calcium |
description |
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). |
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 |
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) |
publishDate |
2019 |
url |
https://repository.publisso.de/resource/frl:6424001 https://doi.org/10.1002/fsn3.837 https://onlinelibrary.wiley.com/doi/suppl/10.1002/fsn3.837 |
genre |
Snow crab |
genre_facet |
Snow crab |
op_source |
Food Science & Nutrition, 7(2):547-553 |
op_relation |
https://repository.publisso.de/resource/frl:6424001 https://doi.org/10.1002/fsn3.837 https://onlinelibrary.wiley.com/doi/suppl/10.1002/fsn3.837 |
op_rights |
https://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 |
_version_ |
1779320156938305536 |