바지락(Ruditapes philippinarum) 조미소재 제조를 위한 Extrusion Cooking 공정의 최적화
Optimization of Extrusion Cooking Conditions for the Preparation of Seasoning from Manila Clam Ruditapes philippinarum
2
조회
0
다운로드
8
인용
0
참고문헌
키워드
초록
The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160°C) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140°C and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.
Abstract
The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160°C) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140°C and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.
참고문헌 (29)
- Deniz Baş, "Modeling and optimization I: Usability of response surface methodology", Journal of Food Engineering, 78(3), pp.836~845 (2007), Elsevier BV[DOI]
- Marcos Almeida Bezerra, "Response surface methodology (RSM) as a tool for optimization in analytical chemistry", Talanta, 76(5), pp.965~977 (2008), Elsevier BV[DOI]
- 부창국, "전자센서와 다변량 분석을 이용한 국내 국·탕류의 향미 특성 분석", 한국식품위생안전성학회지, 35(5), pp.430~437 (2020), 한국식품위생안전성학회[DOI]
- S.M. Cho, "Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins", Food Hydrocolloids, 19(2), pp.221~229 (2005), Elsevier BV[DOI]
- Chung MY, "Analysis of the thermal", mechanical energy in food extrusion process, 1997, pp.29, 65~71
- Guha M, "Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics", J Food Eng, 32, pp.251~267 (1997)
- Khairuddin Md Isa, "Thermogravimetric analysis and the optimisation of bio-oil yield from fixed-bed pyrolysis of rice husk using response surface methodology (RSM)", Industrial Crops and Products, 33(2), pp.481~487 (2011), Elsevier BV[DOI]
- 조덕조, "한국, 중국, 일본, 미국산 시판 사과식초의 관능적 품질 비교를 위한 SPME-GC", MS , 전자코 및 전자혀 분석, 2016, pp.48(5), 430~436[DOI]
- 김기원, "압출성형에 의해 제조된 구운 쇠고기 반응향의 특징적인 향기성분 동정", 한국식품과학회지, 38(5), pp.621~627 (2006), 한국식품과학회
- 김정선, "전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석", 한국식품과학회지, 48(2), pp.117~121 (2016), 한국식품과학회[DOI]
- 이찬, "반응표면분석을 이용한 쌀-대두단백-쥐치어 혼합물의 압출성형 최적화", 한국식품영양과학회지, 33(10), pp.1742~1747 (2004), 한국식품영양과학회
- Jookyeong Lee, "Platycodon grandiflorum roots: A comprehensive study on odor", aroma and chemical properties during roasting, 2020, pp.44(9), ~[DOI]
- Tomasz Majchrzak, "Electronic noses in classification and quality control of edible oils: A review", Food Chemistry, 246, pp.192~201 (2018), Elsevier BV[DOI]
- Manley C, "Source book of flavors", pp.139~140 (1995), Springer
- Ministry of Oceans and Fisheries, "Statistical yearbook of oceans fisheries", pp.199~209 (2019), MOF
- 문정호, "바지락을 이용한 풍미소재의 가공 및 품질특성", 한국수산과학회지, 36(3) (2003), 한국수산과학회
- Normah I, "Flavor improvement of mud clam Polymesoda erosa hydrolysate by using Maillard reaction", Int Food Res J, 25, pp.1146~1152 (2018)
- Masashi Ogasawara, "Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide", Food Chemistry, 99(3), pp.600~604 (2006), Elsevier BV[DOI]
- M. G. Osman, "Oil Absorption Characteristics of a Multigrain Extrudate During Frying: Effect of Extrusion Temperature and Screw Speed", Cereal Chemistry Journal, 77(2), pp.101~104 (2000), Wiley[DOI]
- Miguel Peris, "Electronic noses and tongues to assess food authenticity and adulteration", Trends in Food Science & Technology, 58, pp.40~54 (2016), Elsevier BV[DOI]
- A. Plunkett, "The influence of barrel temperature and screw speed on the retention of l-ascorbic acid in an extruded rice based snack product", Journal of Food Engineering, 78(4), pp.1127~1133 (2007), Elsevier BV[DOI]
- Riha WE, "Process-induced chemical changes in food", pp.297~298 (1998), Springer
- S. Ilo, "Role of lipids in the extrusion cooking processes", Grasas y Aceites, 51(1-2), pp.97~110 (2000), Editorial CSIC[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]
- Xinru Xu, "Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction", International Journal of Food Science & Technology, 53(11), pp.2465~2481 (2018), Wiley[DOI]
- V.A. Yaylayan, "Production of Maillard reaction flavour precursors by extrusion processing", Food Research International, 25(3), pp.175~180 (1992), Elsevier BV[DOI]
- 윤호섭, "한국산 백합科 5종의 아미노산 조성 및 유연관계", 한국양식학회지, 20(2), pp.75~80 (2007), 한국양식학회
- Minseok Yoon, "Extraction Optimization for Phlorotannin Recovery from the Edible Brown Seaweed Ecklonia Cava", Journal of Aquatic Food Product Technology, 26(7), pp.801~810 (2017), Informa UK Limited[DOI]
- Jianan Zhang, "The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products", Food Research International, 120, pp.895~903 (2019), Elsevier BV[DOI]