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- Publisher
- Taylor & Francis
- Copyright
- © 2023 Taylor & Francis Group, LLC
- ISSN
- 1547-0636
- eISSN
- 1049-8850
- DOI
- 10.1080/10498850.2023.2215771
- Publisher site
- See Article on Publisher Site
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.
Journal
Journal of Aquatic Food Product Technology – Taylor & Francis
Published: Mar 16, 2023
Keywords: Caviar-like product; lumpfish; melanin-free cuttlefish ink; alginate beads; response surface methodology