{"title":"Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization","authors":"Gizem Nazlı Ural, Osman Kadir Topuz","doi":"10.1080/10498850.2023.2215771","DOIUrl":null,"url":null,"abstract":"ABSTRACT MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and MFI: 1.39%) were compared with commercial lumpfish (Cyclopterus lumpus) caviar. The analyses showed no significant difference between caviar-like beads and commercial lumpfish caviar. These results suggest that caviar-like beads produced under optimum conditions can be commercialized at low cost to provide an opportunity for sustainable aquaculture.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"321 - 335"},"PeriodicalIF":1.3000,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2215771","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
ABSTRACT MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and MFI: 1.39%) were compared with commercial lumpfish (Cyclopterus lumpus) caviar. The analyses showed no significant difference between caviar-like beads and commercial lumpfish caviar. These results suggest that caviar-like beads produced under optimum conditions can be commercialized at low cost to provide an opportunity for sustainable aquaculture.
期刊介绍：
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
