반응표면분석법을 활용한 조미굴김의 개발 및 특성

Abstract

To develop a seasoned laver from cooking oyster effluent (C-COE), this study optimized the C-COE concentration,roasting temperature and time using response surface methodology (RSM). The optimal C-COE concentration, roastingtemperature and time for producing seasoned laver from C-COE were 31.0%, 182.2°C and 21.1 sec, respectively. The proximate composition of the seasoned laver prepared with C-COE under the conditions was 5.2% moisture,37.4% crude protein, 8.2% crude lipid, 11.1% ash, 38.1% carbohydrate. The water activity of the prototype seasonedlaver was 0.038. The prototype had stronger taste and flavor intensities than a commercial product. There was no difference(P>0.05) in the Hunter color value between the prototype and the commercial product. The peroxide (POV)and acid values (AV) of the prototype were 6.0 meq/kg and 1.4 mg KOH/g, respectively, which are considered acceptable. The results suggest that the seasoned laver with C-COE developed can be industrialized.