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Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg
Palanivel Ganasen,Soottawat Benjakul,Kishimura Hideki 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% PbO2treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% PbO2. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with PbO2. Ben-zaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% ZnCl2reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% PbO2 and 0.2% ZnCl2 showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% ZnCl2treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% PbO2 treated pidan yolk. Thus, cations in the pick-ling solution affect the flavor characteristics of pidan white and yolk.
Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg
Ganasen, Palanivel,Benjakul, Soottawat,Hideki, Kishimura Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.2
The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.
Production of valued materials from squid viscera by subcritical water hydrolysis.
Uddin, M Salim,Ahn, Hyang-Min,Kishimura, Hideki,Chun, Byung-Soo The Academy 2010 Journal of environmental biology Vol.31 No.5
<P>Subcritical water hydrolysis was carried out to produce valued materials from squid viscera, the waste product of fish processing industries. The reaction temperatures for hydrolysis of rawand deoiled squid viscera were maintained from 180 to 280 degrees C for5 min. The ratio of material to water forhydrolysis was 1:50. Most of the proteins from deoiled squid viscera were recovered at high temperature. The protein yield in raw squid viscera hydrolyzate decreased with the rise of temperature. The reducing sugar yield was higher at high temperature in subcritical water hydrolysis of both raw and deoiled squid viscera. The highest yield of amino acids in raw and deoiled squid viscera hydrolyzates were 233.25 +/- 3.25 and 533.78 +/- 4.13 mg g(-1) at 180 and 280 degrees C, respectively. Most amino acids attained highest yield at the reaction temperature range of 180-220 degrees C and 260-280 degrees C for raw and deoiled samples, respectively. The recovery of amino acids from deoiled squid viscera was about 1.5 times higher than that of raw squid viscera.</P>
Md. Salim Uddin,Hyang-Min Ahn,Hideki Kishimura,전병수 한국생물공학회 2009 Biotechnology and Bioprocess Engineering Vol.14 No.3
Three major classes of digestive enzymes of squid viscera were characterized following extraction of oil by supercritical carbon dioxide (SCO2) and organic solvent, n-hexane. Squid viscera were extracted at temperature, 35~45°C and pressure, 15~25 MPa for 2.5 h by SCO2 with a constant flow rate of 22 g/min. Oil extraction yield increased with the increasing of extraction pressure and temperature. The highest oil extracted residues of squid viscera were used for characterization of digestive enzymes. The activities of protease, lipase, and amylase were highest in n-hexane treated squid viscera samples and lowest in SCO2 treated samples. The crude extracts of SCO2 and n-hexane treated squid viscera samples showed almost same optimum pH and pH stability for each of the digestive enzymes. The optimum temperature of protease, lipase, and amylase were found to almost similar in SCO2 and n-hexane treated samples. But the thermal stability for each digestive enzyme in SCO2 treated squid viscera were slightly higher than that of n-hexane treated squid viscera. Studies using SDS-PAGE showed no significant differences in protein patterns of the crude extracts of untreated and SCO2 and n-hexane treated squid viscera indicating no denaturation of proteins
Characteristics of menhaden oil ethanolysis by immobilized lipase in supercritical carbon dioxide
Sang-Kyu Shin,Jeong-Eun Sim,Hideki Kishimura,전병수 한국공업화학회 2012 Journal of Industrial and Engineering Chemistry Vol.18 No.1
Ethanolysis of menhaden oil was performed with 1,3-regiospecific lipase to produce diglycerides and monoglycerides containing polyunsaturated fatty acids, and fatty acid ethyl esters. Immobilized lipases like lipozyme TL-IM (Thermomuces lanuginosa immobilized on silica gel) were used for enzymatic ethanolysis. Ethanolysis was carried out in different processes (solvent free, organic solvent and supercritical fluid system) to compare the reaction rate and yield obtained by menhaden oil ethanolysis. Organic solvent (hexane) and supercritical carbon dioxide (SC-CO2) were used as reaction medium. The reaction products were analyzed by gas chromatography (GC), thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). Higher amounts of ethanol as a substrate caused substrate inhibition which dramatically decreased the reaction rate of ethanolysis. To elucidate the effect of pressure, enzymatic ethanolysis was performed in SC-CO2 at pressures ranging from 75 to 121 bar. Enzymatic ethanolysis of menhaden oil in SC-CO2 decreased by substrate inhibition. Reaction rate and optimum amount of ethanol used were depended on SC-CO2 density individually. Kinetic model with substrate inhibition (dead-end inhibition) by excess ethanol was set up to measure the reaction and inhibition rates.
전병수,Sun-Mi Jung,Un-Mi Shin,Md. Salim Uddin,Sun-Young Park,Hideki Kishimura,Gordon Wilkinson 한국화학공학회 2010 Korean Journal of Chemical Engineering Vol.27 No.2
Lysozyme was extracted from aqueous solution into i-octane using reverse micelles in the presence of pressurized CO2. A squat vessel with two independent stirrers was used to measure the mass transfer of the lysozyme across a planar interface. Mass transfer coefficient, kL of the lysozyme from the aqueous to the organic phase was measured at selected ionic strengths, pH, sodium bis(2-ethylhexyl) sulfosuccinate (AOT) surfactant concentrations, temperatures and pressurized CO2. The mass transfer rate of lysozyme was higher in high temperature (318 K) and pressure (20MPa). pH of 9 in aqueous phase showed highest mass transfer rate of lysozyme. The application of pressurized CO2 markedly increased the mass transfer rate of lysozyme comparing to conventional non-pressurized system.