당-염 침지 전처리 공정과 진공저온유탕기술을 적용한 굴(Crassostrea gigas) 스낵의 제조공정 최적화
Optimizing the Manufacturing Process of Oyster Crassostrea gigas Snacks Using Low-Temperature Vacuum Frying Technology and Sugar- Salt Solution Immersion
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초록
This study aimed to optimize the manufacturing process for oyster Crassostrea gigas snacks by immersing them in a sugar-salt solution and using low-temperature vacuum frying to enhance their distinctive taste and health. The optimization used response surface methodology with a central composite rotatable design. Water (A), high fructose syrup (B), and salt (C) were used as independent variables. Formulation ratios were encoded using transformed values [X1, A/(B+C); X2, B/C]. The dependent variables were moisture content (Y1), browning degree (Y2), and overall acceptability (Y3). The optimal formulation conditions were water (73.9%), high fructose syrup (24.8%), and salt (1.3%), with predicted values of Y1, Y2, and Y3 at 2.9 g/100 g, 0.650 A420nm, and 8.2 points, respectively. For the low-temperature vacuum frying process, optimization used a central composite design, with temperature (X1) and time (X2) as independent variables. The dependent variables were moisture content (Y1), texture (Y2), and sensory chewiness (Y3). Optimal conditions were determined as 100.1°C and 1,020 s of frying time, resulting in predicted values of Y1, Y2, and Y3 at 4.8 g/100 g, 1,451 g/cm², and 7.0 points, respectively. Response surface analysis model demonstrated no significant differences between the experimental and predicted results (P<0.05).
Abstract
This study aimed to optimize the manufacturing process for oyster Crassostrea gigas snacks by immersing them in a sugar-salt solution and using low-temperature vacuum frying to enhance their distinctive taste and health. The optimization used response surface methodology with a central composite rotatable design. Water (A), high fructose syrup (B), and salt (C) were used as independent variables. Formulation ratios were encoded using transformed values [X1, A/(B+C); X2, B/C]. The dependent variables were moisture content (Y1), browning degree (Y2), and overall acceptability (Y3). The optimal formulation conditions were water (73.9%), high fructose syrup (24.8%), and salt (1.3%), with predicted values of Y1, Y2, and Y3 at 2.9 g/100 g, 0.650 A420nm, and 8.2 points, respectively. For the low-temperature vacuum frying process, optimization used a central composite design, with temperature (X1) and time (X2) as independent variables. The dependent variables were moisture content (Y1), texture (Y2), and sensory chewiness (Y3). Optimal conditions were determined as 100.1°C and 1,020 s of frying time, resulting in predicted values of Y1, Y2, and Y3 at 4.8 g/100 g, 1,451 g/cm², and 7.0 points, respectively. Response surface analysis model demonstrated no significant differences between the experimental and predicted results (P<0.05).
참고문헌 (39)
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