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Ji, Cheong-Il,Cho, Sueng-Mock,Yun, Young-Soo,Kim, Seon-Bong The Korean Society of Fisheries and Aquatic Scienc 2007 Fisheries and Aquatic Sciences Vol.10 No.3
High prices, overfishing, and contamination have limited the availability of natural caviar as a food product. We attempted to apply encapsulation by calcium-alginate gel membranes to caviar analog preparation in an effort to produce a high-quality replacement for natural caviar. Physical conditions of stirring speed $(X_1,\;rpm)$ and gelation time $(X_2,\;min)$ as the independent variables for gelation were optimized by response surface methodology. Sphericity $(Y_1,\;%)$, diameter $(Y_2,\;mm)$, membrane thickness $(Y_3,\;mm)$, rupture strength $(Y_4,\;g)$, and rupturing deformation $(Y_5,\;mm)$ were used as the dependent variables to compare characteristics of the capsules for caviar analogs with natural caviar. The values of the independent variables as evaluated by multiple response optimization were $X_1=-0.1271 (278 rpm) and $X_2=0.4436$ (12.2 min), respectively. Predicted values of the four dependent variables were $Y_1=97.7%,\;Y_2=2.97mm,\;Y_4=1,465g,\;and\;Y_5=1.15mm$. Membrane thickness $(Y_3)$ was eliminated from the dependent variables for multiple response optimization because it could not be measured with an image analyzer. The experimental values prepared under the optimal conditions for verification nearly coincided with the predicted values and satisfied the conditions of natural caviar.
The Processing Optimization of Caviar Analogs Encapsulated by Calcium-Alginate Gel Membranes
Cheong-Il Ji,Sueng-Mock Cho,Yeun-Suk Gu,Seon-Bong Kim 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.4
We prepared caviar analogs encapsulated by calcium-alginate gel membranes as a means to replace higher priced natural caviars. Processing the caviar analogs (beluga type) was optimized by response surface methodology with central composite design. Concentrations of sodium alginate (X<sub>1</sub>) and CaCl<sub>2</sub> (X<sub>2</sub>) were chosen as the independent variables. In order to compare characteristics of the caviar analogs with the natural caviar, sphericity (Y<sub>1</sub>), diameter (Y<sub>2</sub>), membrane thickness (Y<sub>3</sub>), rupture strength (Y<sub>4</sub>), rupturing deformation (Y<sub>5</sub>), and sensory score (Y<sub>6</sub>) were used as the dependent variables. The sphericity of the caviar analogs showed a similar value to that of natural caviar (over 94%) in the range of independent variables. Generally, the CaCl<sub>2</sub> concentration (X<sub>2</sub>) affected all dependent variables to a greater extent than the sodium alginate concentration (X<sub>1</sub>). For the multiple response optimization of the 5 dependent variables (Y<sub>1</sub>, Y<sub>2</sub>, Y<sub>4</sub>, Y<sub>5</sub>, and Y<sub>6</sub>), the desirability function was defined as the following conditions: target values (Y<sub>1</sub> = 100%, Y<sub>2</sub> = 3.0 mm, Y<sub>4</sub> = 1,470 g, Y<sub>5</sub> = 1.1 mm, and Y<sub>6</sub> = 10 points). Membrane thickness (Y<sub>3</sub>) was eliminated from the dependent variables for multiple response optimization because it could not be measured with an image analyzer. The values of the independent variables as evaluated by multiple response optimization were X<sub>1</sub> = -0.093 (0.78%) and X<sub>2</sub> = -0.322 (1.07%), respectively.
Development of Grilled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, Myung-Chan,Oh, Jung-Hwan,Kim, Bong-Yeon,Cho, Sueng-Mock,Lee, Da-Sun,Nam, Min-Hee,Kim, Seon-Bong,Lee, Yang-Bong The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.4
A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.
Han, Yuna,Ahn, Ju-Ryun,Woo, Jin-Wook,Jung, Cheol-Kyun,Cho, Sueng-Mock,Lee, Yang-Bong,Kim, Seon-Bong The Korean Society of Fisheries and Aquatic Scienc 2010 Fisheries and Aquatic Sciences Vol.13 No.2
This study was conducted to investigate the optimal conditions of collagen extraction from scales of yellowfin tuna (Thunnus albacares) using surface response methodology. Four independent variables of NaOH concentration and pretreatment fime in alkali pretreatment and enzyme concentration and treatment time in enzyme hydrolysis were used to predict a model equation for the collagen yield. The determinant coefficient ($R^2$) for the equation was 0.906. The values of the independent variables for the maximum yield were 0.32 N NaOH, 16.38 h alkali pretreatment time, 0.18% enzyme concentration, and 31.02 h enzyme treatment time. In the physicochemical properties of tuna scale collagen, sodium dodecyl sulfate-polyacrylamide gel electrophoresis of tuna scale collagen showed the same migration distances as that of calf skin collagen. The amide A, I, II, and III regions of tuna scale collagen in Fourier transform infrared measurements were shown in the peaks of 3,414 $cm^{-1}$, 1,645 $cm^{-1}$, 1,553 $cm^{-1}$, and 1,247 $cm^{-1}$, respectively. The amount of imino acids in tuna scale collagen was 18.97% and the collagen denaturation temperature was $33^{\circ}C$. The collagen solubility as a function of NaCl concentration decreased to 4% NaCl (w/v) and the collagen solubility as a function of pH was high at pH 2-4 and sharply decreased from pH 4 to pH 7. Viscosity of the collagen solution decreased continuously until $30^{\circ}C$ and this decreasing rate slowed in the temperature range of $35-50^{\circ}C$.