Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effects of Heat, Salt and Hydrocolloid Treatments on Flying Fish Cypselurus agoo Roe Analogs Prepared Using Calcium Alginate Hydrogels

  • Jo, Eun-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Ha, Bom-Bi (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • Received : 2014.03.05
  • Accepted : 2014.04.04
  • Published : 2014.06.30
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Abstract

The present study was conducted to elucidate effects of heat, salt and hydrocolloid treatments on flying fish Cypselurus agoo roe analogs prepared using calcium alginate gel. The changes in size, sphericity and rupture strength of the analogs as affected by treatments of heat, sodium chloride and hydrocolloids were investigated. The size (mm), sphericity (%), and rupture strength (kPa) of the analogs were $2.2{\pm}0.1$, $98.2{\pm}0.2$, and $74.7{\pm}1.7$, respectively. When the analogs were heated at $95^{\circ}C$ in water, the size was slightly decreased. The rupture strength by curing with 2% sodium chloride was slightly increased. Sphericity didn't show significant differences by sodium chloride and heat treatment. The rupture strength of the analogs was slightly decreased by heat treatment, whereas remarkably decreased by curing with sodium chloride. In order to prevent a remarkable decrease in rupture strength of the analogs by curing with sodium chloride, the analogs were treated with hydrocolloids such as xanthan gum, gum guar, glucomannan, pectin and gelatin. The hydrocolloids treated analogs showed an increment in size and no significant changes in sphericity. On the other hand, the rupture strength of the hydrocolloids treated analogs exhibited remarkable increase than that of untreated ones.

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References

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