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http://dx.doi.org/10.5657/KFAS.2020.0334

Optimization of the Processing of Seasoning Sauce for Seasoned Broughton's Ribbed Ark Scapharca broughtonii Products Using Response Surface Methodology  

Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Sohn, Suk Kyung (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Choi, Kwan Su (Yeosu Saegomak Inc.)
Kim, Kang-Ho (Yeosu Saegomak Inc.)
Kim, Youn Sik (Yeosu Saegomak Inc.)
Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Heu, Min Soo (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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.3, 2020 , pp. 334-341 More about this Journal
Abstract
This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X1, w/w), amino-based seasoning powder content (X2, w/w), and enzyme-treated stevia content (X3, w/w) were selected as independent variables, and amino nitrogen (Y1) and overall acceptance in a sensory evaluation (Y2) were selected as dependent variables. The optimal conditions of X1, X2, and X3 were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y1 (1,030 mg/100 g) and Y2 (8.3). Under the optimum conditions, the experimental values of Y1 and Y2 were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X1, X2, and X3 for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.
Keywords
Scapharca broughtonii; Broughton's ribbed ark; Seasoned seafood products; Seasoning sauce; RSM;
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Times Cited By KSCI : 3  (Citation Analysis)
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