The effect of oyster shell powder on the extension of the shelf life of tofu

Young Soon Kim, Yang Mun Choi, Dong Ouk Noh, Seung Yong Cho, Hyung Joo Suh

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41 Citations (Scopus)


The effects of oyster shell powder addition (0%, 0.05%, 0.1% and 0.2% of soy milk) on quality and shelf life of tofu (soybean curd) were investigated. Yield and moisture of tofu prepared with 0.1% of shell powder were higher than that coagulated with a single use of MgCl2. Syneresis was low when shell powder was added to tofu, but higher when MgCl2 was added. Shell powder addition (0.05% and 0.2% of soymilk) showed a high level in hardness and gumminess comparing with tofu prepared with a single use of MgCl2. However, there was no significant difference (p > 0.05) between 0.05% and 0.2% addition of shell powder. When 0.05% of shell powder was added, overall acceptability showed a high score because tofu had a good mouthfeel, moderate firmness and lower beany-flavour. However, there was not a significant difference (p > 0.05) between no addition and 0.05% and 0.1% addition of shell powder. Tofu prepared with shell powder (0.05% and 0.1% addition) had a shelf life of above 2 days longer than that prepared with a single use of MgCl2. The addition of shell powder (0.05% and 0.1%) for tofu manufacturing resulted in a good sensory evaluation and the extension of shelf life.

Original languageEnglish
Pages (from-to)155-160
Number of pages6
JournalFood Chemistry
Issue number1
Publication statusPublished - 2007


  • Sensory evaluation
  • Shelf life
  • Shell powder
  • Soybean curd
  • Tofu

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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