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http://dx.doi.org/10.5657/KFAS.2020.0823

Optimization of Extrusion Cooking Conditions for the Preparation of Seasoning from Manila Clam Ruditapes philippinarum  

Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
Kwak, Dongyun (S&D Research and Development Institute)
Ahn, Soo-Young (S&D Research and Development Institute)
Kwon, Sangoh (S&D Research and Development Institute)
Choi, Yunjin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Dongmin (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)
Boo, Chang-Guk (Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Seon-Bong (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.53, no.6, 2020 , pp. 823-833 More about this Journal
Abstract
The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.
Keywords
Manila clam; Ruditapes philippinarum; Flavoring; Extrusion cooking; Electronic nose and tongue;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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