Jun Joon-Young, Jung Min-Jeong, Jeong In-Hak, Kim Gwang-Woo, Sim Jae-Man, Nam Si-Youl, Kim Byoung-Mok
Division of Strategic Food Research Korea Food Research Institute Gangneung Korea.
Department of Marine Food Science and Technology Gangneung-Wonju National University Gangneung Korea.
Food Sci Nutr. 2019 Jan 27;7(2):547-553. doi: 10.1002/fsn3.837. eCollection 2019 Feb.
To find an economic use of red snow crab () 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 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 and GDL (<0.05).
为了找到红雪蟹壳废弃物的经济用途，我们关注到其高矿物质含量。为评估其作为豆腐制作凝固剂的可用性，研究了蟹壳提取物对豆腐样品质地和感官特性的影响。蟹壳粉（CSP）和灰分（CSA）用于制备提取物，1%-5%的醋酸处理使所得提取物中富含钙。所有醋酸提取物的豆腐产率与商业凝固剂MgCl和葡萄糖酸-δ-内酯（GDL）相当。此外，质地属性和感官可接受性的结果表明，用3%醋酸制备的CSP提取物或用1%或3%醋酸制备的CSA提取物都可作为凝固剂，因为所有提取物的值在统计学上与MgCl和GDL的值相当（<0.05）。
