반응표면분석법을 활용한 피조개(Scapharca broughtonii) 조미가공품용 조미 소스의 공정 최적화
Optimization of the Processing of Seasoning Sauce for Seasoned Broughton’s Ribbed Ark Scapharca broughtonii Products Using Response Surface Methodology
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초록
This study was conducted to optimize the processing conditions of seasoned broughton’s ribbed ark Scapharcabroughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content(X1, w/w), amino-based seasoning powder content (X2, w/w), and enzyme-treated stevia content (X3, w/w) wereselected as independent variables, and amino nitrogen (Y1) and overall acceptance in a sensory evaluation (Y2) wereselected as dependent variables. The optimal conditions of X1, X2, and X3 were 97.5%, 20.0%, and 0.9%, respectively,and the predicted values of the multiple response optimal conditions were Y1 (1,030 mg/100 g) and Y2 (8.3). Underthe optimum conditions, the experimental values of Y1 and Y2 were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively,which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X1,X2, and X3 for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning saucewas 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and theother subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superiortaste, color, and odor.
Abstract
This study was conducted to optimize the processing conditions of seasoned broughton’s ribbed ark Scapharcabroughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content(X1, w/w), amino-based seasoning powder content (X2, w/w), and enzyme-treated stevia content (X3, w/w) wereselected as independent variables, and amino nitrogen (Y1) and overall acceptance in a sensory evaluation (Y2) wereselected as dependent variables. The optimal conditions of X1, X2, and X3 were 97.5%, 20.0%, and 0.9%, respectively,and the predicted values of the multiple response optimal conditions were Y1 (1,030 mg/100 g) and Y2 (8.3). Underthe optimum conditions, the experimental values of Y1 and Y2 were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively,which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X1,X2, and X3 for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning saucewas 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and theother subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superiortaste, color, and odor.
참고문헌 (24)
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