Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI:10.1080/10498850.2023.2215771

Gizem Nazlı Ural, Osman Kadir Topuz

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.

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含无黑色素墨鱼墨水的鱼子酱样水凝胶珠的优化:理化表征

从墨鱼(Sepia officinalis)中提取MFI，并将其作为着色剂、调味剂和鱼子酱样水凝胶珠的生物活性化合物。采用响应面法对海藻酸盐、盐(NaCl)、MFI浓度和pH等生产参数进行优化。在最优条件下(NaCl: 2%，海藻酸盐:1.25%，pH: 8.12, MFI: 1.39%)生产的鱼子酱珠粒的理化性质与商品鱼(Cyclopterus lumpus)鱼子酱进行了比较。分析显示，鱼子酱样珠和商业块鱼鱼子酱之间没有显著差异。这些结果表明，在最佳条件下生产的鱼子酱样珠可以低成本商业化，为可持续水产养殖提供机会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

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.