Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Optimization of the Bone-softening and Fishy Odor-reducing Processing of Mackerel Scomber japonicus Products using Response Surface Methodology

표면반응분석법을 활용한 뼈 연화 및 비린내 저감화 고등어(Scomber japonicus) 가공품의 가공공정 최적화

  • Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Yong Jung (Hazardous Substances Analysis Division, Busan Regional Korea Food & Drug Administration) ;
  • Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 박선영 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김용중 (부산지방식품의약품안전청 유해물질분석과) ;
  • 강상인 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 이정석 (경상대학교 수산식품산업화 기술지원센터) ;
  • 김진수 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2018.08.09
  • Accepted : 2018.10.11
  • Published : 2018.10.31
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Abstract

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of $7.6{\pm}1.2$ points, $1.0{\pm}0.1%$ and $203.2{\pm}3.8mg/100g$. Moreover, the heating temperature and time for bone-softening based on RSM were $107.3^{\circ}C$ and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were $161.5g/cm^2$ and 0.09%, respectively, which were also similar to the actual measured values of $171.1{\pm}12.6g/cm^2$ and $0.10{\pm}0.02%$. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (${\leq}10^{\circ}C$, 8 h), filleting, washing/dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating ($107.3^{\circ}C$, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.

Keywords

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