반응표면분석법을 이용한 가자미( Verasper moseri Jordan et Gilbert ) 식해 제조 최적화
Determining Optimal Processing Conditions for Flounder Verasper moseri Jordan et Gilbert Sikhe using Response Surface Methodology
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초록
We examined sensory characteristics to determine the optimal conditions for flounderVerasper moseri Jordan etGilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were 11.63°C, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.
Abstract
We examined sensory characteristics to determine the optimal conditions for flounderVerasper moseri Jordan etGilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were 11.63°C, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.
참고문헌 (8)
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