반응표면분석법을 활용한 문어(Octopus vulgaris) 조미김(Pyropia yezoensis)의 제조공정 최적화
Processing Optimization of Seasoned Laver Pyropia yezoensis with Concentrates of Octopus Octopus vulgaris Cooking Effluent Using Response Surface Methodology
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참고문헌
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초록
This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables (X1, squid skin amount; X2, sea tangle amount) based on the dependent variables (Y1, odor intensity; Y2, amino-N content; Y3, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for X1 and 0.48% (w/w) for X2 for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables (X1, roasted temp.; X2, roasted time) based on the dependent variables (Y1, burnt odor intensity; Y2, water activity; Y3, sensory overall acceptance) for high-quality SL-COCE were 344°C for X1 and 8 sec for X2 for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.
Abstract
This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables (X1, squid skin amount; X2, sea tangle amount) based on the dependent variables (Y1, odor intensity; Y2, amino-N content; Y3, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for X1 and 0.48% (w/w) for X2 for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables (X1, roasted temp.; X2, roasted time) based on the dependent variables (Y1, burnt odor intensity; Y2, water activity; Y3, sensory overall acceptance) for high-quality SL-COCE were 344°C for X1 and 8 sec for X2 for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.
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