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

The crab shell extract was developed to evaluate the usability as a coagulant for tofu. The texture and sensorial properties of tofu using crab shell extract were equal to those of MgCl₂ and GDL. The crab shell extract might be provide a new business item as a natural coagulant for tofu making.

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).

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