Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)open access
- Lee, C.; Shin, E.-C.; Ahn, S.-Y.; Kim, S.; Kwak, D.; Kwon, S.; Choi, Y.; Choi, G.; Jeong, H.; Kim, J.-S.; Lee, J.S.; Cho, S.
- Issue Date
- Korean Society of Fisheries and Aquatic Sciences
- Electronic nose and tongue; Extrusion cooking; Response surface methodology; Sea mustard (Undaria pinnatifida); Seasoning base
- Fisheries and Aquatic Sciences, v.25, no.3, pp.175 - 186
- Journal Title
- Fisheries and Aquatic Sciences
- Start Page
- End Page
- Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were opti-mized through response surface methodology. Barrel temperature (X1, 140℃?160℃) and screw speed (X2, 158?315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X1 = 148.5℃ and X2 = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative prelimi-nary data for the development of various seasonings using sea mustard. ? 2022 The Korean Society of Fisheries and Aquatic Science.
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- 해양과학대학 > Seafood science & Technology > Journal Articles
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