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http://dx.doi.org/10.5657/KFAS.2020.0368

Processing Optimization of Seasoned Laver Pyropia yezoensis Using Seasoning Sauce with Conger Eel Conger myriaster  

Kim, Do Youb (Research and Development Institute, Deok-Hwa Food)
Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Chang Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Hye Jin (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)
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. 368-381 More about this Journal
Abstract
This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y1, lipid removal rate; Y2, texture; and Y3, sensory fish odor score) were 431.0% for X1 (water amount), 115.6℃ for X2 (retort-operated temperature), and 50.1 min for X3 (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X1, amount of bone-softened conger eel by-products; X2, mixed sauce amount; and X3, starch amount) based on the dependent variables (Y1, amino-N; Y2, Hunter redness; and Y3, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y1, water activity; Y2, Hunter yellowness; and Y3, overall acceptance) were 5.0% for X1, (CES amount), 313.8℃ for X2 (roasting temperature), and 6.0 s for X3 (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.
Keywords
Seasoned laver; Laver; Conger eel; Processing by-product; RSM;
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Times Cited By KSCI : 4  (Citation Analysis)
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