Production optimization of flying fish roe analogs using calcium alginate hydrogel beads

Abstract

Due to decreased supplies of marine resources and byproducts, new processing technologies for the development of analogs for natural fishery products are becoming increasingly important in the fishing industry. In the present study, we investigated the optimal processing conditions for flying fish roe analogs based on alginate hydrogels. Optimized processing of these analogs was performed by response surface methodology. The optimal processing conditions for the flying fish roe analogs (based on sphericity) were at a sodium alginate concentration of 2.41 %, calcium chloride solution curing time of 40.65 min, calcium chloride concentration of 1.51 %, and a reactor stir speed of 254×g. When the experiment was performed under these optimized conditions, the size (mm), sphericity (%), and rupture strength (kPa) of the analogs were 2.2 ± 0.12, 98.2 ± 0.2, and 762 ± 24.68, respectively, indicating physical properties similar to their natural counterparts.

Changes in the Physical Properties of Calcium Alginate Gel Beads under a Wide Range of Gelation Temperature Conditions

“…CAG beads were prepared according to the methods of Ha et al [7], with some modifications (Figure 1). Sodium alginate solution was dropped into calcium lactate solution at a flow rate of 0.03 mL/sec through a single nozzle (19G, inner diameter: 0.80 mm, outer diameter: 1.10 mm) using a peristaltic pump (SMP-23, Eyela, Tokyo, Japan).…”

“…In the food industry, CAG beads are used to prepare imitation foods (particularly artificial fish roe) and encapsulate bioactive components (including antimicrobials, antioxidants, nutraceuticals, and flavors). The physical properties of CAG beads are very important [7,8], including their diameter, sphericity, and rupture strength which are key factors for the development of imitation foods because they are responsible for the appearance and texture of the products. Moreover, during encapsulation, the diameter and strength of the CAG beads are important to control the diffusion of bioactive components and the crushing of capsules owing to the contractile force of the stomach and small intestine, respectively [9,10].…”

Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach

“…In recent years, there has been an increasing interest in CAG as a biomaterial for making artificial or imitative foods. Some researchers have studied the optimization of the processing of fish roe [7,8] and effects of the physicochemical parameters of cooked rice [9] analogs using CAG. Many studies have focused on optimizing the processing conditions, such as concentration of the alginate or calcium and gelation time.…”

Sodium Alginate-Quaternary Polymethacrylate Composites: Characterization of Dispersions and Calcium Ion Cross-Linked Gel Beads

“…The CA gel beads can protect an acid-labile drug from the stomach condition, and the drug was consequently liberated from the gel beads in the small intestine condition [ 7 , 8 ]. Additionally, this delivery system is also applied to produce artificial foods, such as fish roe [ 9 ], and to encapsulate bioactive compounds, such as nutraceuticals [ 10 ], antioxidants [ 11 ], antimicrobials [ 12 ], and flavors [ 13 ].…”