Browse > Article
http://dx.doi.org/10.5657/KFAS.2019.0571

Optimizing the Drying Conditions of Surimi Snacks Using a Response Surface Methodology  

Kim, Seonghui (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Chae, Jiyeon (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)
Kim, Jongmin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Lee, Jiho (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Young-Mog (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Jin-Soo (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)
Cho, Suengmok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.6, 2019 , pp. 571-579 More about this Journal
Abstract
Surimi has been widely investigated for developing fish snacks; however, few studies have examined the optimal drying conditions of surimi for fish snacks. This study used a response surface methodology to optimize the drying conditions for the overall acceptance of fish snacks. The drying temperature (X1, 51-65℃) and drying time (X2, 1.5-2.5 h) were chosen as independent variables. The dependent variables were overall acceptance (Y1, points), hardness (Y2, N), moisture content of the dried intermediate product (Y3, %), and volatile basic nitrogen of the fried final product (Y4, mg/100 g). The estimated optimal conditions for overall acceptance (Y1) were X1=64℃ and X2=2 h. The predicted values of the dependent variables at the optimal conditions were overall acceptance (Y1)=8.60 points, hardness (Y2)=10.07 N, and moisture content of the dried intermediate product (Y3)=10.00% and were similar to the experimental values. Scanning electron microscopy images revealed that the drying conditions affected the microstructure of the fish snacks. Our results could be used to increase the productivity of fish snacks made by small- and mid-sized seafood companies.
Keywords
Drying condition; Fish snack; Quality; Response surface methodology; Surimi snack;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Ahza AB, Fidiena TI and Suryatman S. 2015. Physical, sensorial and chemical characteristics of simulated chips of cassava (Manihot esculenta Crantz): Rice (Oryza sativa L.) mix. Procedia Food Sci 3, 82-95. https://doi.org/10.1016/j.profoo.2015.01.008.   DOI
2 Bas D and Boyaci IH. 2007. Modeling and optimization I: Usability of response surface methodology. J Food Eng 78, 836-845. https://doi.org/10.1016/j.jfoodeng.2005.11.024.   DOI
3 Hu Y, Que T, Fang Z, Liu W, Chen S, Liu D and Ye X. 2013. Effect of different drying methods on the protein and product quality of hairtail fish meat gel. Dry Technol 31, 1707-1714. https://doi.org/10.1080/07373937.2013.794831   DOI
4 Isa KM, Daud S, Hamidin N, Ismail K, Saad SA and Kasim FH. 2011. Thermogravimetric analysis and the optimisation of bio-oil yield from fixed-bed pyrolysis of rice husk using response surface methodology (RSM). Ind Crop Prod 33, 481-487. https://doi.org/10.1016/j.indcrop.2010.10.024.   DOI
5 Park JW and Morrisey MT. 2000. Manufacturing of surimi from light muscle fish. In: surimi and surimi seafood, Park JW, ed. Marcel Dekker, Inc., New York, NY, U.S.A., 23-58.
6 Nawaz A, Xiong Z, Xiong H, Chen L, Wang PK, Ahmad I and Ali SW. 2019. The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks. Int J Food Sci Tech 54, 1045-1053. https://doi.org/10.1111/ijfs.13974.   DOI
7 Nurul H, Boni I and Noryati I. 2009. The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers. Int Food Res J 16, 159-165.
8 Oh JH, Karadeniz F, Gao Y, Kim HK, Kim SJ, Jung JM and Kong CS. 2018. Gel-forming ability of surimi from aquacultured pagrus major as affected by freeze-thaw cycle. Turk J Fish Aquat Sci 19, 423-430. https://doi.org/10.4194/1303-2712-v19_5_07.
9 Peranginangin R, Fawzia YN, Sugiyono and Mulyanah I. 1997. Food additives and effect of thickeness on fish crackers quality. In: Proceeding of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Kuang HK, Kim LL and Yong LP. eds. MFRD-SEAFDEC, Singapore, 106-114.
10 Ramesh R, Shakila RJ, Sivaraman B, Ganesan P. and Velayutham P. 2018. Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM. LWT 89, 248-254. https://doi.org/10.1016/j.lwt.2017.10.045.   DOI
11 Sampels S. 2015. The effects of processing technologies and preparation on the final quality of fish products. Trends Food Sci Tech 44, 131-146. https://doi.org/10.1016/j.tifs.2015.04.003.   DOI
12 Shishir MRI, Taip FS, Aziz N A, Talib RA and Sarker MSH. 2016. Optimization of spray drying parameters for pink guava powder using RSM. Food Sci Biotechnol 25, 461-468.   DOI
13 Cho SM, Gu YS and Kim SB. 2005. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocoll 19, 221-229. https://doi.org/10.1016/j.foodhyd.2004.05.005.   DOI
14 Bezerra MA, Santelli RE, Oliveira EP, Villar LS and Escaleira LA. 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76, 965-977. https://doi.org/10.1016/j.talanta.2008.05.019.   DOI
15 Bruns AJ and Bourne MC. 1975. Effects of sample dimensions on the snapping force of crisp foods experimental verification of a mathematical model. J Texture Stud 6, 445-458. https://doi.org/10.1111/j.1745-4603.1975.tb01420.x.   DOI
16 Caixeta AT, Moreira R. and Castell-Perez ME. 2002. Impingement drying of potato chips. J Food Process Eng 25, 63-90. https://doi.org/10.1111/j.1745-4530.2002.tb00556.x.   DOI
17 Debnath S, Bhat KK and Rastogi NK. 2003. Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT-Food Sci Technol 36, 91-98. https://doi.org/10.1016/S0023-6438(02)00186-X.   DOI
18 Heu MS, Shin JH, Park KH, Lee JS, Noe YN, Jeon YJ and Kim JS. 2011. Quality of bastard halibut with different weights as a surimi source. Korean J Fish Aquat Sci 44, 18-24. https://doi.org/10.5657/kfas.2011.44.1.018.   DOI
19 Lee HW, Choi YJ, Hwang IM, Hong SW and Lee MA. 2016. Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot. LWT-Food Sci Technol 73, 251-258. https://doi.org/10.1016/j.lwt.2016.06.007.   DOI
20 Jin SK, Kim IS, Kim SJ, Jeong KJ, Choi YJ and Hur SJ. 2007. Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi. J Food Eng 81, 618-623. https://doi.org/10.1016/j.jfoodeng.2007.01.001.   DOI
21 Lujan-Acosta J and Moreira RG. 1997. Effects of different drying processes on oil absorption and microstructure of tortilla chips. Cereal Chem 74, 216-223. https://doi.org/10.1094/CCHEM.1997.74.3.216.   DOI
22 Nath A and Chattopadhyay PK. 2007. Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. J Food Eng 80, 1282-1292. https://doi.org/10.1016/j.jfoodeng.2006.09.023.   DOI
23 Nath A and Chattopadhyay PK. 2008. Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato-soy snack using high-temperature short time air puffing. LWT-Food Sci Technol 41, 707-715. https://doi.org/10.1016/j.lwt.2007.05.001   DOI
24 Zhao CC, Jiang GH and Eun JB. 2017. Optimization of drying process for squid-laver snack by a combined method of fuzzy synthetic and response surface methodology. J Food Qual 2017. https://doi.org/10.1155/2017/9761356.
25 Song HN, Lee DG, Han SW, Yoon HK and Hwang IK. 2005. Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J Food Cook Sci 21, 662-668.
26 Yoon M, Kim JS, Um MY, Yang H, Kim J, Kim YT and Cho S. 2017. Extraction optimization for phlorotannin recovery from the edible brown seaweed Ecklonia cava. J Aquat Food Prod Technol 26, 801-810. https://doi.org/10.1080/10498850.2017.1313348.   DOI