반응표면분석법을 활용한 연어(Oncorhynchus keta) 육포의 제조공정 최적화Processing Optimization of Seasoned Salmon Oncorhynchus keta Jerky Using Response Surface Methodology
- Other Titles
- Processing Optimization of Seasoned Salmon Oncorhynchus keta Jerky Using Response Surface Methodology
- Authors
- 김민우; 윤인성; 김예율; 이정석; 허민수; 김진수
- Issue Date
- 2021
- Publisher
- 한국수산과학회
- Keywords
- Salmon; Jerky; Seasoned seafood product; Salmon jerky
- Citation
- 한국수산과학회지, v.54, no.3, pp 261 - 270
- Pages
- 10
- Indexed
- KCI
- Journal Title
- 한국수산과학회지
- Volume
- 54
- Number
- 3
- Start Page
- 261
- End Page
- 270
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/5255
- DOI
- 10.5657/KFAS.2021.0261
- ISSN
- 0374-8111
- Abstract
- This study was conducted to optimize the processing of seasoned salmon Oncorhynchus keta jerky (SSJ) using response surface methodology (RSM). For seasoning sauces-blending conditions of jerky using the RSM program, salt [X1, % (w/v)] and amino-basic material [X2, % (w/v)] were chosen as independent variables, and salinity (Y1) and amino-N (Y2) were chosen as dependent variables. The optimum conditions of X1 and X2 were 1.2% and 12.9%, respectively. To optimize drying conditions of seasoned salmon jerky using RSM program, soaking time (X1, min), drying temperature (X2, °C) and drying time (X3, min) were chosen as independent variables, and moisture content (Y1), hardness (Y2) and overall acceptance (Y3) were chosen as dependent variables. Optimum conditions of X1, X2 and X3 were 183.0 min, 62.5°C and 351.0 min, respectively. In the sensory evaluation, the scores for taste, flavor, and texture for of SSJ were higher than those for a commercial product. The results suggest that the developed seasoned salmon jerky can be industrialized.
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Collections - 자연과학대학 > 식품영양학과 > Journal Articles
- 해양과학대학 > Seafood science & Technology > Journal Articles
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