Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Optimizing the Mixing Ratio of Ingredients in Crucian Carp Carassius carassius Extracts to Improve Sensory Qualities

원료 혼합비율 최적화에 따른 붕어 고음의 관능성

  • Shin, Eun-Soo (Department of Food and Nutrition, Silla University) ;
  • Kim, Min-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Jang, Dae-Heung (Faculty of Mathematical Science, Pukyong National University) ;
  • Ryu, Hong-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Rim, Chang-Taek (Chamsaemi Ltd.)
  • 신은수 (신라대학교 식품영양학교) ;
  • 김민수 (부경대학교 식품생명공학부) ;
  • 장대흥 (부경대학교 수리과학부) ;
  • 류홍수 (부경대학교 식품생명공학부) ;
  • 임창택 (㈜참새미)
  • Published : 2007.06.30
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Abstract

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

Keywords

References

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