Optimization of the Processing Conditions for the Preparation of Surimi Products Containing Rice Flour
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초록
Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content (X1, w/w) and water content (X2, v/w) were chosen as independent variables and gel strength (Y1) and overall acceptance (Y2) as dependent variables. Optimal conditions of X1 and X2 were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were Y1 = 656.4 (g∙cm) and Y2 = 6.34. Under optimal conditions, the experimental values of Y1 and Y2 were 647.8 (g∙cm) and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.
Abstract
Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content (X1, w/w) and water content (X2, v/w) were chosen as independent variables and gel strength (Y1) and overall acceptance (Y2) as dependent variables. Optimal conditions of X1 and X2 were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were Y1 = 656.4 (g∙cm) and Y2 = 6.34. Under optimal conditions, the experimental values of Y1 and Y2 were 647.8 (g∙cm) and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.
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