Abstract
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.
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