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http://dx.doi.org/10.9799/ksfan.2014.27.4.706

Optimization of the Fish Sausage Added with Olive Oil  

Lee, HeeJeong (Dept. of Food & Nutrition, Sookmyung Women's University)
Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.4, 2014 , pp. 706-715 More about this Journal
Abstract
The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.
Keywords
Alaska Pollack (Theragra chalcogramma); olive oil; fish sausage; response surface methodology (RSM); optimization;
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Times Cited By KSCI : 20  (Citation Analysis)
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