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http://dx.doi.org/10.5657/KFAS.2015.0036

Determining Optimal Processing Conditions for Flounder Verasper moseri Jordan et Gilbert Sikhe using Response Surface Methodology  

Han, Dae-Won (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University)
Kim, Deog-Gi (Department of Food Science, Gangneung-Wonju National University)
Han, Ho-Jun (Department of Food Science, Gangneung-Wonju National University)
Cho, Soon-Yeong (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.1, 2015 , pp. 36-43 More about this Journal
Abstract
We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.
Keywords
Flounder sikhe; Sundried sea salt; Standardization of processing conditions; Microbiological; Quality evaluation;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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