Processing optimization of restructured jerky from sea rainbow trout frame muscleopen access
- Authors
- Kang, Sang In; Kim, Min Woo; Kim, Yong Jung; Kim, Min Joo; Choi, Byeong Dae; Heu, Min Soo; Kim, Jin-Soo
- Issue Date
- Jun-2016
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- jerky; fish jerky; restructured jerky; rainbow trout frame; rainbow trout
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.3, pp.707 - 712
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 25
- Number
- 3
- Start Page
- 707
- End Page
- 712
- URI
- https://scholarworks.bwise.kr/gnu/handle/sw.gnu/15456
- DOI
- 10.1007/s10068-016-0123-6
- ISSN
- 1226-7708
- Abstract
- This study determined optimal drying temperature and time on the moisture content, hardness, and overall sensory acceptance of restructured jerky from sea rainbow trout frame muscle (RJ-SRTF) using response surface methodology. The optimal drying conditions with respect to the above variables were 67.2A degrees C for drying temperature and 8.6 h for drying time. The predicted values of response optimal conditions were 18.8 g/100 g for moisture content, 495.8 g/cm(2) for hardness, and a score of 7.2 for overall sensory acceptance. The actual values obtained in this experiment were 19.1 +/- 0.6 g/100 g for moisture content, 453.9 +/- 91.0 g/cm(2) for hardness, and a score of 7.4 +/- 0.5 for overall sensory acceptance. Both actual and predicted values were nearly identical. In conclusion, the models are adequately fitted to experimental data and suitable for optimization.
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Collections - 해양과학대학 > Seafood science & Technology > Journal Articles
- 자연과학대학 > 식품영양학과 > Journal Articles
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