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

doi:10.1002/fsn3.837

Cited by 30 publications

(33 citation statements)

References 19 publications

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“…Crab shells, a marine chitin waste that can be abundantly obtained from fishery processing byproducts, have been used for the production of various bioactive products, including chitin [ 1 , 2 , 3 ], enzymes [ 4 ], coagulants [ 5 ] antioxidants [ 6 ], and anti-cancer components [ 7 ]. Crab shells are also used in Portland cement matrices [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Crab Waste for Cost-Effective Bioproduction of Prodigiosin

Nguyen

et al. 2020

Marine Drugs

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This study aimed to establish the culture process for the cost-effective production of prodigiosin (PG) from demineralized crab shell powder (de-CSP), a fishery processing byproduct created via fermentation. Among the tested PG-producing strains, Serratia marcescens TNU02 was demonstrated to be the most active strain. Various ratios of protein/de-CSP were used as the sources of C/N for PG biosynthesis. The PG yield was significantly enhanced when the casein/de-CSP ratio was controlled in the range of 3/7 to 4/6. TNU02 produced PG with a high yield (5100 mg/L) in a 15 L bioreactor system containing 4.5 L of a newly-designed liquid medium containing 1.6% C/N source (protein/de-CSP ratio of 3/7), 0.02% (NH4)2SO4, 0.1% K2HPO4, and an initial pH of 6.15, at 27 °C for 8 h in dark conditions. The red pigment was purified from the culture broth and then quantified as being PG by specific Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS) and UV spectra analysis. The purified PG demonstrated moderate antioxidant and effective inhibition against four cancerous cell lines. Notably, this study was the first to report on using crab wastes for PG bioproduction with high-level productivity (5100 mg/L) in a large scale (4.5 L per pilot) in a short period of fermentation time (8 h). The salt compositions, including (NH4)2SO4 and K2HPO4, were also a novel finding for the enhancement of PG yield by S. marcescens in this report.

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Section: Introductionmentioning

confidence: 99%

Utilization of Crab Waste for Cost-Effective Bioproduction of Prodigiosin

Nguyen

et al. 2020

Marine Drugs

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“…Another method used for preserving tofu is using crab extract. Crab shells are potential as coagulants in the texture and sensory properties of tofu (Jun et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Potency of Consortium Symbiont Microbe of Mangrove Litter as Natural Preservative for Tofu

Pringgenies

Anggelina

Setyati

et al. 2020

J. Ilmu dan Teknologi Kelautan Tropis

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Symbiont bacteria from mangrove litter are known to have antimicrobial activity against Staphylococcus aureus. However, only a handful of research has been carried out on microbes as an innovative natural material for preserving food, especially tofu. This research used four species of mangrove litter symbiont microbe, which were cultured as a microbial consortium. The study aimed to determine the potential of consortium microbe as tofu preservatives. The tofu was soaked in the liquid culture of the consortium microbe as a treatment, while for the positive control, it was immersed in tofu using 37% formalin, and for the negative control, the tofu was not given any treatment. The organoleptic observations on the second day showed that the tofu with all treatment did not change in odor, color, and texture. On the other hand, tofu without treatment became more acidic in odor, with a yellowish color, and showed a softer texture. On the third day, tofu with bacterial microbe treatment had a slight change in odor, the color became yellowish, and the texture was slightly softened. Tofu with formalin treatment did not change in color, but became more solid and extruded formalin odor. Tofu with the consortium microbe immersion treatment had the least amount (6.795x103) of total microbe count, compared with the formalin treatment (9.766x103) and without treatment (9.766x103).

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“…In connection with exploring the effect of mixed coagulants on tofu products, research efforts have explored new coagulants to replace traditional coagulants. Jun et al (2019) developed a new type of coagulant using crab shell powder (CSP). This was based on the growing consumer demand for natural products, and on the development of alternative uses of crab shell wastes.…”

Section: New Coagulantmentioning

confidence: 99%

“…Jun et al. (2019) developed a new type of coagulant using crab shell powder (CSP). This was based on the growing consumer demand for natural products, and on the development of alternative uses of crab shell wastes.…”

Section: Processing Conditionsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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

Cited by 30 publications

References 19 publications

Utilization of Crab Waste for Cost-Effective Bioproduction of Prodigiosin

Utilization of Crab Waste for Cost-Effective Bioproduction of Prodigiosin

Potency of Consortium Symbiont Microbe of Mangrove Litter as Natural Preservative for Tofu

Tofu products: A review of their raw materials, processing conditions, and packaging

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