Earticle

초록

영어

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 (X1) and CaCI2 (X2) were chosen as the independent variables. In order to compare characteristics of the caviar analogs with the natural caviar, sphericity (Y1), diameter (Y2), membrane thickness (Y3), rupture strength (Y4), rupturing deformation (Y5), and sensory score (Y6) 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 CaCI2 concentration (X2) affected all dependent variables to a greater extent than the sodium alginate concentration (X1), For the multiple response optimization of the 5 dependent variables (Y1,Y2,Y4,Y5, and Y6), the desirability function was defined as the following conditions: target values (Y1=100%, Y2=30 mm, Y4=1,470 G1 Y5=1.1 mm, and Y6=10 points). Membrane thickness (Y3) 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 X1=-0.093 (78%)and X3=-0.322 (1.07%), respectively.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Ji, Cheong-Il [ Gangneung Marine Bio Foundation ]
• Cho, Sueng-Mock [ Korea Food Research Institute ]
• Gu, Yeun-Suk [ Solae LLC ]
• Kim, Seon-Bong [ Department of Food Science and Technology/Institute of Food Science, Pukyong National University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664