Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Sensory and Texture Properties of Seasoned Tofu Containing Freshwater Crab Meat

참게육 첨가 맛두부의 조직 및 관능 특성

  • Ryu, Hong-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Shin, Eun-Soo (Department of Food and Nutrition, Silla University) ;
  • Jang, Dae-Heung (Faculty of Mathematical Science, Pukyong National University)
  • 류홍수 (부경대학교 식품생명공학부) ;
  • 신은수 (신라대학교 식품영양학과) ;
  • 장대흥 (부경대학교 수리과학부)
  • Published : 2009.06.30
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Abstract

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

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References

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