붕장어(Conger myriaster) 시즈닝을 활용한 조미김(Pyropia yezoensis)의 제조공정 최적화
Processing Optimization of Seasoned Laver Pyropia yezoensis Using Seasoning Sauce with Conger Eel Conger myriaster
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초록
This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eelConger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results forbonesoftness showed that the optimum independent variables based on the dependent variables (Y1, lipid removalrate; Y2, texture; and Y3, sensory fish odor score) were 431.0% for X1 (water amount), 115.6°C for X2 (retort-operatedtemperature), and 50.1 min for X3 (retort-operated time). The RSM program results for the CES blend showed thatthe optimum independent variables (X1, amount of bone-softened conger eel by-products; X2, mixed sauce amount;and X3, starch amount) based on the dependent variables (Y1, amino-N; Y2, Hunter redness; and Y3, drying time) were44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSMprogram results for seasoned laver with CES showed that the optimum independent variables based on the dependentvariables (Y1, water activity; Y2, Hunter yellowness; and Y3, overall acceptance) were 5.0% for X1, (CES amount),313.8°C for X2 (roasting temperature), and 6.0 s for X3 (roasting time). The seasoned laver with CES prepared underthe optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.
Abstract
This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eelConger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results forbonesoftness showed that the optimum independent variables based on the dependent variables (Y1, lipid removalrate; Y2, texture; and Y3, sensory fish odor score) were 431.0% for X1 (water amount), 115.6°C for X2 (retort-operatedtemperature), and 50.1 min for X3 (retort-operated time). The RSM program results for the CES blend showed thatthe optimum independent variables (X1, amount of bone-softened conger eel by-products; X2, mixed sauce amount;and X3, starch amount) based on the dependent variables (Y1, amino-N; Y2, Hunter redness; and Y3, drying time) were44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSMprogram results for seasoned laver with CES showed that the optimum independent variables based on the dependentvariables (Y1, water activity; Y2, Hunter yellowness; and Y3, overall acceptance) were 5.0% for X1, (CES amount),313.8°C for X2 (roasting temperature), and 6.0 s for X3 (roasting time). The seasoned laver with CES prepared underthe optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.
참고문헌 (33)
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