표면반응분석법을 활용한 뼈 연화 및 비린내 저감화 고등어(Scomber japonicus) 가공품의 가공공정 최적화

Abstract

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of 7.6±1.2 points, 1.0±0.1% and 203.2±3.8 mg/100 g. Moreover, the heating temperature and time for bone-softening based on RSM were 107.3°C and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were 161.5 g/cm2 and 0.09%, respectively, which were also similar to the actual measured values of 171.1±12.6 g/cm2 and 0.10±0.02%. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (≤ 10℃, 8 h), filleting, washing/ dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating (107.3℃, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.