• KSBB Journal
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• v.21 no.3
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• pp.194-198
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• 2006

Dried raw Ascidians(Halocynthia roretzi) shells harvested from fish farms in southern coast area in Korea were used to extract ${\beta}$-carotene using supercritical carbon dioxide($SCO_2$) and with ethanol as a co-solvent at the range of temperatures and pressures, from 25 to $65^{\circ}C$ and 100 to 350 bar respectively. The size of the dried Ascidians shells was around $850{\mu}m$. The system used this study was a semi-batch flow type high pressure unit. The efficiency of ${\beta}$-carotene extraction using $SCO_2$ with and without co-solvent, ethanol, influenced to pressure and temperature changes. The highest solubility of ${\beta}$-carotene in $SCO_2$ was 1.35 mg/g for ${\beta}$-carotene at $35^{\circ}C$ and 350 bar. With addition of 2(v/v%) ethanol the recovery of ${\beta}$-carotene was 93%. As a result of using n-hexane and methanol for rinse, at $35^{\circ}C$ and 350 bar the amount of ${\beta}$-carotene by methanol rinse was 5 times higher than that of n-hexane rinse.

• Food Science and Preservation
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• v.17 no.4
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• pp.519-525
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• 2010

Kwamegi, a traditional Korean food, is made from the flesh of Pacific saury (the fish Cololabis saira semi-dried in a cold wind off the sea, and is well known in Korea as a valuable health food. Recently, several functional materials have been developed for supplementation of Kwamegi. Here, we compared and analyzed the nutrient composition, including overall composition and mineral, vitamin, fatty acid, and amino acid levels, of several commercial Kwamegi samples prepared with addition of functional components (unsupplemented Kwamegi, Kwamegi with chitosan, and Kwamegi overlaid with gold leaf). The levels of moisture (26.4-30.8%), crude protein (29.1-32.7%), and crude ash (1.6-1.9%) did not differ greatly among samples. However, the crude lipid content of Kwamegi overlaid with gold leaf (KOGL, 32.2%) was greater than that of untreated Kwamegi (CK, 24.5%) or of Kwamegi with added chitosan (KAC, 22.9%). The levels of vitamin $B_2$ (1.8-2.0 mg/100 g) and vitamin C (6.6-6.7 mg/100 g) did not differ greatly among Kwamegi samples. However, CK had a higher vitamin A content and a greater vitamin A potency than did KAC or KOGL. The various Kwamegi samples tested contained similar levels of fatty acids and amino acids. In conclusion, no particular differences in nutrient composition were evident when commercial Kwamegi samples supplemented with functional ingredients were tested