Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)

  • Lee, Chaehyeon (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongsang National University) ;
  • Ahn, Soo-Young (S&D Research and Development Institute) ;
  • Kim, Seonghui (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Dongyun (S&D Research and Development Institute) ;
  • Kwon, Sangoh (S&D Research and Development Institute) ;
  • Choi, Yunjin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Gibeom (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Hyangyeon (Department of Food Science, Gyeongsang National University) ;
  • Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) ;
  • Cho, Suengmok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • Received : 2021.12.31
  • Accepted : 2022.03.04
  • Published : 2022.03.31
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Abstract

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X1, 140℃-160℃) and screw speed (X2, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X1 = 148.5℃ and X2 = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

Keywords

Acknowledgement

This thesis was conducted in 2021 with the support of the Korea Institute of Marine Science and Technology Promotion, funded by the Ministry of Oceans and Fisheries (Development and commercialization of traditional seafood products based on Korean coastal marine resources: No. 1525011067).

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