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Meyers Samuel P. The Korean Society of Fisheries and Aquatic Scienc 1994 한국수산과학회지 Vol.27 No.6
Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.
Preparation and Characterization of Chitin and Chitosan-A Review
No, Hong K.,Meyers, Samuel P. 대구효성가톨릭대학교 식품과학연구소 1995 식품과학지 Vol.7 No.-
Various procedures for preparation of the biopolymers chitin and chitosan have been developed over the years. Preparation methodology and analysis of physicochemical properties of these biopolymers are reviewed in terms of crustacean species and diverse characterization methodology. Such properties influence biopolymer functionality differing with crustacean species and preparation methods. Monitoring of the relationship between process conditions and chitin/chitosan products is needed to insure uniformity and proper product quality control. Research with chitosan derived from crawfish processing operations indicates the need for a more integrated approach for total resource utilization. Examples of value-added processing by-products, coupled with chitosan recovery, are noted. [Single or multiple copies of this article are available from The Haworth Document Delivery Service: 1-800-342-9678, 9:00 a.m.-5:00 p.m. (EST).]
Method for Rapid and Accurate Measurement of Chitosan Viscosity
Hong Kyoon No,Samuel P. Meyers 한국식품영양과학회 1999 Preventive Nutrition and Food Science Vol.4 No.2
A simple and rapid method to estimate the viscosity of chitosan using laboratory pipettes was developed. The viscosities of nine different chitosan samples, prepared in 1% acetic acid at a 1% concentration, were measured with a standard viscometer. Prior to measurement of flow time of 1% chitosan solution with a pipette, twelve pipettes were assorted into three groups with flow times of 4, 5, and 6 sec after measuring passage of 9 ml of 1% acetic acid through a 10 ml pipette. With each group of pipettes, flow time of 1% chitosan solution was determined by measuring the delivery time of 5 ml of the 10 ml solution through a 10 ml pipette. Results of regression analyses revealed high linear relationships (R²=0.9812, 0.9663, and 0.9754) between viscosities calculated with a viscometer and flow times measured with 4, 5, or 6 sec group pipettes. The viscosity of chitosan could be readily and accurately estimated from these linear regression equations by measuring flow times based on pipette delivery.
Dye Binding Capacity of Commercial Chitin Products
No, Hong Kyoon,Cho, Young In,Meyers, Samuel P. 대구효성가톨릭대학교 식품과학연구소 1996 식품과학지 Vol.8 No.-
Dye binding capacity of different commercial chitins was investigated with two commercial chitin products and two dyes (FD&C Red No.3 and Yellow No.5). Dye binding capacity of chitin increased with increasing dye concentrations and was dependent on the chitin products and the specific dyes used. A slight decrease in dye binding capacity was noted with reduction in chitin particle sizes. Within a pH range of 3-9, dye binding capacity was relatively stable. After 24 h of settling, no dye was released from dyed chitin at pH 2 and 3. Above this range, release of dye increased with pH, up to 1.1 and 5.8% of bound red and yellow dye, respectively, at pH 9. Dye release was less noticeable in 1 h of settling.
Utilization of Crawfish Processing Wastes as Carotenoids, Chitin, and Chitosan Sources
노홍균(Hong-Kyoon No),사뮤엘 피 마이어스(Samuel P. Meyers) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.3
해마다 8천만 파운드에 이르는 막대한 양의 갑각류 폐기물의 미국 루이지애나주 crawfish 가공 업체들로 부터 생산되고 있다. 그러나, 환경오염원으로 문제시 되고 있는 이 산업폐기물은 유용한 캐로티노이드 색소뿐 아니라 의학, 식품 및 화학분야 등에 광범위하게 이용될 수 있는 키틴과 키토산의 우수한 원료로서 사용될 수 있다. 본 원고에서는 루이지애나 주립대학교 식품공학과에서 이 폐기물을 캐로티노이드 색소원 및 키틴, 키토산의 원료로서 이용한 연구 결과를 정리하였다. 즉, 이들 폐기물은 양식업 및 축산업 분야에 적색 색소원으로 널리 이용될 수 있고, 또한 폐기물로 부터 분리 제조된 키토산은 수산가공 폐수로부터 유용한 유기물을 회수하는데 훌륭한 응고제 및 기질로서 사용될 수 있음을 증명하였다. The Louisiana crawfish industry comprises the largest concentration of crustacean aquaculture in the United States. Processing plants throughout the culture region annually generate as much as 80 million pounds of peeling waste during recovery of the 15% (by weight) edible tail meat. A commercial oil extraction process for recovery of carotenoid astaxanthin from crawfish waste has been developed. Crawfish pigment in its various forms finds applications as a source of red intensifying agents for use in aquaculture and poultry industries. Crawfish shell, separated in the initial pigment extraction step, is an excellent source of chitin. Applicable physicochemical procedures for isolation of chitin from crawfish shell and its conversion to chitosan have been developed. Crawfish chitosan has been demonstrated to be both an effective coagulant and ligand-exchange column material, respectively, for recovery of valuable organic compounds from seafood processing wastewater.