반응표면분석법을 이용한 생선연육 스낵의 건조조건 최적화
Optimizing the Drying Conditions of Surimi Snacks Using a Response Surface Methodology
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Surimi has been widely investigated for developing fish snacks; however, few studies have examined the optimal drying conditions of surimi for fish snacks. This study used a response surface methodology to optimize the drying conditions for the overall acceptance of fish snacks. The drying temperature (X1, 51-65°C) and drying time (X2, 1.5- 2.5 h) were chosen as independent variables. The dependent variables were overall acceptance (Y1, points), hardness (Y2, N), moisture content of the dried intermediate product (Y3, %), and volatile basic nitrogen of the fried final product (Y4, mg/100 g). The estimated optimal conditions for overall acceptance (Y1) were X1=64°C and X2=2 h. The predicted values of the dependent variables at the optimal conditions were overall acceptance (Y1)=8.60 points, hardness (Y2)=10.07 N, and moisture content of the dried intermediate product (Y3)=10.00% and were similar to the experimental values. Scanning electron microscopy images revealed that the drying conditions affected the microstructure of the fish snacks. Our results could be used to increase the productivity of fish snacks made by small- and mid-sized seafood companies.
Abstract
Surimi has been widely investigated for developing fish snacks; however, few studies have examined the optimal drying conditions of surimi for fish snacks. This study used a response surface methodology to optimize the drying conditions for the overall acceptance of fish snacks. The drying temperature (X1, 51-65°C) and drying time (X2, 1.5- 2.5 h) were chosen as independent variables. The dependent variables were overall acceptance (Y1, points), hardness (Y2, N), moisture content of the dried intermediate product (Y3, %), and volatile basic nitrogen of the fried final product (Y4, mg/100 g). The estimated optimal conditions for overall acceptance (Y1) were X1=64°C and X2=2 h. The predicted values of the dependent variables at the optimal conditions were overall acceptance (Y1)=8.60 points, hardness (Y2)=10.07 N, and moisture content of the dried intermediate product (Y3)=10.00% and were similar to the experimental values. Scanning electron microscopy images revealed that the drying conditions affected the microstructure of the fish snacks. Our results could be used to increase the productivity of fish snacks made by small- and mid-sized seafood companies.
참고문헌 (26)
- Ahza AB, "Physical, sensorial and chemical characteristics of simulated chips of cassava(Manihot esculenta Crantz) : Rice(Oryza sativa L. )mix", Procedia Food Sci, 3, pp.82~95 (2015)[DOI]
- Baş D, "Modeling and optimization I : Usability of response surface methodology", J Food Eng, 78, pp.836~845 (2007)[DOI]
- Bezerra MA, "Response surface methodology(RSM)as a tool for optimization in analytical chemistry", Talanta, 76, pp.965~977 (2008)[DOI]
- Bruns AJ, "Effects of sample dimensions on the snapping force of crisp foods experimental verification of a mathematical model", J Texture Stud, 6, pp.445~458 (1975)[DOI]
- Caixeta AT, "Impingement drying of potato chips", J Food Process Eng, 25, pp.63~90 (2002)[DOI]
- Cho SM, "Extracting optimization and physical properties of yellowfin tuna(Thunnus albacares)skin gelatin compared to mammalian gelatins", Food Hydrocoll, 19, pp.221~229 (2005)[DOI]
- Debnath S, "Effect of predrying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food", LWTFood Sci Technol, 36, pp.91~98 (2003)[DOI]
- 허민수, "연육 (surimi) 소재로서 어체중량이 다른 넙치의 품질 특성 비교", 한국수산과학회지, 44(1), pp.18~24 (2011), 한국수산과학회
- Hu Y, "Effect of different drying methods on the protein and product quality of hairtail fish meat gel", Dry Technol, 31, pp.1707~1714 (2013)[DOI]
- Isa KM, "Thermogravimetric analysis and the optimisation of bio-oil yield from fixed-bed pyrolysis of rice husk using response surface methodology(RSM)", Ind Crop Prod, 33, pp.481~487 (2011)[DOI]
- Jin SK, "Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi", J Food Eng, 81, pp.618~623 (2007)[DOI]
- Lee HW, "Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot", LWT-Food Sci Technol, 73, pp.251~258 (2016)[DOI]
- Lujan-Acosta J, "Effects of different drying processes on oil absorption and microstructure of tortilla chips", Cereal Chem, 74, pp.216~223 (1997)[DOI]
- A. Nath, "Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology", Journal of Food Engineering, 80(4), pp.1282~1292 (2007), Elsevier BV[DOI]
- Nath A, "Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato-soy snack using high-temperature short time air puffing", LWTFood Sci Technol, 41, pp.707~715 (2008)[DOI]
- Nawaz A, "The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks", Int J Food Sci Tech, 54, pp.1045~1053 (2019)[DOI]
- Nurul H, "The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers", Int Food Res J, 16, pp.159~165 (2009)
- Oh JH, "Gel-forming ability of surimi from aquacultured pagrus major as affected by freeze-thaw cycle", Turk J Fish Aquat Sci, 19, pp.423~430 (2018)[DOI]
- Park JW, "Surimi and surimi seafood", pp.23~58 (2000), Marcel Dekker, Inc
- Peranginangin R, "Food additives and effect of thickeness on fish crackers quality", Proceeding of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, pp.106~114 (1997), MFRD-SEAFDEC
- Ramesh R, "Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM", LWT, 89, pp.248~254 (2018)[DOI]
- Sampels S, "The effects of processing technologies and preparation on the final quality of fish products", Trends Food Sci Tech, 44, pp.131~146 (2015)[DOI]
- Mohammad Rezaul Islam Shishir, "Optimization of Spray Drying Parameters for Pink Guava Powder Using RSM", Food Science and Biotechnology, 25(2), pp.461~468 (2016), 한국식품과학회[DOI]
- 송효남, "자외선 처리가 반염건 고등어 필레의 냉장저장중 품질변화에 미치는 영향", 한국식품조리과학회지, 21(5), pp.663~669 (2005), 한국식품조리과학회
- Yoon M, "Extraction optimization for phlorotannin recovery from the edible brown seaweed Ecklonia cava", J Aquat Food Prod Technol, 26, pp.801~810 (2017)[DOI]
- Zhao CC, "Optimization of drying process for squid-laver snack by a combined method of fuzzy synthetic and response surface methodology", J Food Qual (2017)[DOI]