Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processing Optimization of Ecklonia cava Extract-Added Seasoning Sauce for Instant Noodles

감태 (Ecklonia cava) 효소추출물을 첨가한 국수용 소스의 가공 최적화

  • Park, Kwon-Hyun (Department Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji-Sun (Department Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Shin, Joon-Ho (Department Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jong-Hyun (Sinchungee Food Co. Ltd.) ;
  • Jo, Mi-Ran (Sinchungee Food Co. Ltd.) ;
  • Jeon, You-Jin (School of Marine Biomedicinal Science, Jeju National University) ;
  • Kim, Jin-Soo (Department Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
  • 박권현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 신준호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이종현 ((주) 신천지식품) ;
  • 조미란 ((주) 신천지식품) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2011.03.08
  • Accepted : 2011.06.08
  • Published : 2011.06.30
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Abstract

This study was conducted to optimize processing of functional seasoning sauce for instant noodles (SSIN) using response surface methodology (RSM), and to compare the functional properties of commercial SSIN. Central composite designs were adopted in the SSIN processing for ingredient formula optimization. Concentrations of sea tangle ($X_1$), traditional soy sauce ($X_2$), yeast extract ($X_3$) and Ecklonia cava extract (ECE) ($X_4$) were chosen as independent variables. The dependent variables were glutamic acid content ($Y_1$), score of sensory evaluation ($Y_2$), and antioxidative activity ($Y_3$). We found the optimal conditions to be $X_1$=3.91%, $X_2$=20.57%, $X_3$=3.04% and $X_4$=3.78%. The predicted values of the multiple response optimal conditions were $Y_1$=124.0 mg/100 g, $Y_2$=7.6 and $Y_3$=1.95. The antioxidative activity (PF, PF=oil induction period with sauce/oil induction period with distilled water) and ACE inhibitory activity of ECE-added SSIN were 1.98 and 29.0%, respectively, which were significantly higher than those of commercial SSIN (1.09 and 4.4%, respectively).

Keywords

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