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Meyers Samuel P. The Korean Society of Fisheries and Aquatic Scienc 1994 한국수산과학회지 Vol.27 No.6
Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.
Effect of Physical and Chemical Treatments on Chitosan Viscosity
No, Hong Kyoon,Kim, Soon Dong,Kim, Dong Seok,Kim, So Ja,Samuel P. Meyers 한국키틴키토산학회 1999 한국키틴키토산학회지 Vol.4 No.4
물리적, 화학적 처리가 키토산의 점도에 미치는 영향을 조사하였다. 키토산의 점도는 물리적(분쇄, 가열, 고온가압,초음파) 그리고 화학적(오존) 처리에 의해 크게 영향을 받았으며, 처리 시간과 온도가 증가함에 따라 감소하였다. 그러나 키토산 용액을 -40℃ 에서 9일간 저장하였을 때 점도 변화는 나타나지 않았다. 키토산 용액을 4℃와 23℃에서 61일간 저장하였을 때 점도는 각각 23%와 64% 감소하였다. Effects of physical and chemical treatments on chitosan viscosity were investigated. Chitosan viscosity was considerably affected by physical (grinding, heating, autoclaving, ultrasonication) and chemical (ozone) treatments, except for freezing, and decreased with an increase in treatment time and temperature. Freezing at -40℃ for 9 days did not affect the viscosity of chitosan solution. The chitosan solution stored at 4 and 23℃ for 61 days decreased in viscosity by 23 and 64%, respectively. This suggests that chitosan solution stored at 4t is relatively stable from a viscosity point of view.
Method for Rapid and Accurate Measurement of Chitosan Viscosity
Hong Kyoon No,Samuel P. Meyers 한국식품영양과학회 1999 Preventive Nutrition and Food Science Vol.4 No.2
A simple and rapid method to estimate the viscosity of chitosan using laboratory pipettes was developed. The viscosities of nine different chitosan samples, prepared in 1% acetic acid at a 1% concentration, were measured with a standard viscometer. Prior to measurement of flow time of 1% chitosan solution with a pipette, twelve pipettes were assorted into three groups with flow times of 4, 5, and 6 sec after measuring passage of 9 ml of 1% acetic acid through a 10 ml pipette. With each group of pipettes, flow time of 1% chitosan solution was determined by measuring the delivery time of 5 ml of the 10 ml solution through a 10 ml pipette. Results of regression analyses revealed high linear relationships (R²=0.9812, 0.9663, and 0.9754) between viscosities calculated with a viscometer and flow times measured with 4, 5, or 6 sec group pipettes. The viscosity of chitosan could be readily and accurately estimated from these linear regression equations by measuring flow times based on pipette delivery.
Preparation and Characterization of Chitin and Chitosan-A Review
No, Hong K.,Meyers, Samuel P. 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-
Various procedures for preparation of the biopolymers chitin and chitosan have been developed over the years. Preparation methodology and analysis of physicochemical properties of these biopolymers are reviewed in terms of crustacean species and diverse characterization methodology. Such properties influence biopolymer functionality differing with crustacean species and preparation methods. Monitoring of the relationship between process conditions and chitin/chitosan products is needed to insure uniformity and proper product quality control. Research with chitosan derived from crawfish processing operations indicates the need for a more integrated approach for total resource utilization. Examples of value-added processing by-products, coupled with chitosan recovery, are noted. [Single or multiple copies of this article are available from The Haworth Document Delivery Service: 1-800-342-9678, 9:00 a.m.-5:00 p.m. (EST).]
Dye Binding Capacity of Commercial Chitin Products
No, Hong Kyoon,Cho, Young In,Meyers, Samuel P. 대구효성가톨릭대학교 식품과학연구소 1996 식품과학지 Vol.8 No.-
Dye binding capacity of different commercial chitins was investigated with two commercial chitin products and two dyes (FD&C Red No.3 and Yellow No.5). Dye binding capacity of chitin increased with increasing dye concentrations and was dependent on the chitin products and the specific dyes used. A slight decrease in dye binding capacity was noted with reduction in chitin particle sizes. Within a pH range of 3-9, dye binding capacity was relatively stable. After 24 h of settling, no dye was released from dyed chitin at pH 2 and 3. Above this range, release of dye increased with pH, up to 1.1 and 5.8% of bound red and yellow dye, respectively, at pH 9. Dye release was less noticeable in 1 h of settling.