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명태(Theragra chalcogramma ) 두부와 비정형 다시마(Laminaria japonica Areshourg )로부터 고온가압 추출물의 최적 제조 조건

Optimization Processing Conditions of Water Soluble Fraction from Alaska Pollock Theragra chalcogramma Head and Non-forming Sea Tangle Laminaria japonica Areshourg under High Temperature/High Pressure

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참고문헌

키워드

주제분류수산학

초록

This study was conducted to optimize the processing conditions, including the ingredient ratio and extraction time, for a water-soluble fraction of Alaska pollock head and non-forming sea tangle by response surface methodology. Our results indicated that the optimal independent variables for obtaining extracts with a high yield and desirable sensory characteristics were 1.32 for X1 (extraction time), 1.36 for X2 (sea tangle concentration) and 0.93 for X3 (water volume) in coded values, and 5.48 h for X1, 18.18% for X2 and 6.86 times for X3 in uncoded values. The predicted values of Y1 (yield), Y2(TCA soluble-N) and Y3 (overall acceptance) for extracts produced under these optimized conditions were 22.10%, 1.83g/100 mL and 5.9, respectively, their experimental values were 21.4%, 1.7 g/100 mL and 5.7, respectively. No significant differences between the actual and predicted values were found.

Abstract

This study was conducted to optimize the processing conditions, including the ingredient ratio and extraction time, for a water-soluble fraction of Alaska pollock head and non-forming sea tangle by response surface methodology. Our results indicated that the optimal independent variables for obtaining extracts with a high yield and desirable sensory characteristics were 1.32 for X1 (extraction time), 1.36 for X2 (sea tangle concentration) and 0.93 for X3 (water volume) in coded values, and 5.48 h for X1, 18.18% for X2 and 6.86 times for X3 in uncoded values. The predicted values of Y1 (yield), Y2(TCA soluble-N) and Y3 (overall acceptance) for extracts produced under these optimized conditions were 22.10%, 1.83g/100 mL and 5.9, respectively, their experimental values were 21.4%, 1.7 g/100 mL and 5.7, respectively. No significant differences between the actual and predicted values were found.

참고문헌 (11)

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  3. Cho SM, "Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins", FOOD HYDROCOLLOIDS, 19, pp.221~229 (2005), ELSEVIER SCI LTD
  4. Choi SH, "Studies on hydrothermal extracts from fish head. 1. Chemical composition and physical properties of the extracts", J Korean Fish Soc, 32, pp.537~541 (1999)
  5. Choi SH, "Studies on hydrothermal extracts from fish head. 2. Functional properties of the extracts", J Korean Fish Soc, 32, pp.542~549 (1999)
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  7. 허민수, "붕장어 부산물로 제조한 붕장어탕의 식품학적 특성", 한국식품영양과학회지, 37(4), pp.477~484 (2008), 한국식품영양과학회
  8. Kim JS, "Fundamentals and Applications of Seafood Processing", pp.38~ (2007), Hyoil Publishing Co.
  9. Lee GD, "Optimization for the preparation condition of instant rice gruel using oyster mushroom and brown rice", Korean J Food Sci Technol, 29, pp.737~744 (1997)
  10. Lee SB, "Optimization of extraction conditions for soluble ginseng components using microwave extraction system under pressure", J Korean Soc Food Sci Nutr, 28, pp.409~416 (1999)
  11. Xu HM, "Effects of pasteurization on the nutrition of the fish head soup", Food Machinery, 24, pp.16~19 (2008)

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