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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
김민우윤인성김예율이정석허민수김진수
Issue Date
2021
Publisher
한국수산과학회
Keywords
Salmon; Jerky; Seasoned seafood product; Salmon jerky
Citation
한국수산과학회지, v.54, no.3, pp.261 - 270
Indexed
KCI
Journal Title
한국수산과학회지
Volume
54
Number
3
Start Page
261
End Page
270
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/5255
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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자연과학대학 > 식품영양학과 > Journal Articles
해양과학대학 > Seafood science & Technology > Journal Articles

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