marine bioconversion lab (dr. chong lee)

Lee

Apostolidis

 

  • Hydrolysis of seafood processing byproducts for flavorants and aqua feed ingredients
  • Marine nutraceuticals

Research staff: Manos Apostolidis, Ph.D

current projects:
  • Nutraceutical products from sea plants in the New England ocean
  • Aquafeed development for larval fish from squid processing byproduct (NOAA-NMFS Program)
  • Bioconversion of squid processing waste into organic fertilizer (NOAA-Sea Grant)
  • Alternative sources for fish meal and oil replacement in aquafeed development (NOAA-Aquaculture Initiative Program)
recent publications:
  • Lee CM. 2007. Seafood flavor from processing byproducts. In Maximizing the value of marine by-products (F. Shahidi, ed.) Chap. 14 p.304-327 Woodhead Publishing, Cambridge, England.
  • Lian P., Lee, CM and Bengtson DA. 2008. Development of a squid hydrolysate-based larval diet and its feeding performance on summer flounder (Paralichthys dentatus) larvae. J. World Aquaculture Soc. 39 (2):196-204.
  • Joaquin HJF, Tolasa S, Oliveira ACM, Lee CM and Lee KH. 2008. Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. J. Agr. Food Chem. 56:166-172
  • Lee KH, Joaquin HJ and Lee CM. 2007. Improvement of moistness and texture of high omega-3 fatty acid mackerel nuggets by inclusion of moisture-releasing ingredients. J. Food Sci. 72(2): S119-124.
  • Lee, C.M., Trevino, B. and Chaiyawat, M. 1995. A simple rapid solvent (CHCl3-MeOH) extraction method for determination of total lipids in fish tissue. J. AOAC International 79:487-492.

 

biomaterial chemistry and properties lab (dr. chong lee)

  • Rheological and structural properties
  • Fish mince cryostabilization and utilization for formulated seafood’s
  • Stabilization of omega-3 fatty acids in fish mince

Research staff: Sebnem Tolasa, Ph.D

current projects:
  • Development of conversion and cryoprotection technologies for manufacturing of value-added seafood products from underutilized marine species (NMFS-S-K Program).
  • Stabilization of omega-3 fatty acids and texture in surimi and mince-based formulated seafood products.
recent publications:
  • Park YD, Yoon KS and Lee CM. 2008. Thermal sysneresis affected by heating schedule and moisture level in surimi gels. J. Food Sci. 73 (2): E103-107.
  • Joaquin HJF, Tolasa S, Oliveira ACM, Lee CM and Lee KH. 2008. Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. J. Agr. Food Chem. 56:166-172
  • Lee KH, Joaquin HJ and Lee CM. 2007. Improvement of moistness and texture of high omega-3 fatty acid mackerel nuggets by inclusion of moisture-releasing ingredients. J. Food Sci. 72(2): S119-124.
  • Bigelow W, Lee CM. 2007. Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle. J Food Sci 72(1):C56-C64.
  • Tolasa S, Lee CM and Cakli S 2006. Stabilization of omega-3 fatty acids in surimi gels. 2nd Joint Trans-Atlantic Fisheries Technology Conference (TAFT) 36th WEFTA Meeting and 51st Atlantic Fisheries Technology Conference, Quebec City, October 29 – November 1, 2006
  • Lee CM. 2006. Stabilization of omega-3 fatty acids in formulated seafood products FST-1.3, US – Korea Conference on Science, Technology, and Entrepreneurship. Teaneck, NJ (August 10 – 13)