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http://dx.doi.org/10.5657/KFAS.2021.0261

Processing Optimization of Seasoned Salmon Oncorhynchus keta Jerky Using Response Surface Methodology  

Kim, Min-Woo (Wooyoung Fishery Co. LTD.)
Yoon, In Seong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Ye Youl (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung Suck (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.3, 2021 , pp. 261-270 More about this Journal
Abstract
This study was conducted to optimize the processing of seasoned salmon Oncorhynchus keta jerky (SSJ) using response surface methodology (RSM). For seasoning sauces-blending conditions of jerky using the RSM program, salt [X1, % (w/v)] and amino-basic material [X2, % (w/v)] were chosen as independent variables, and salinity (Y1) and amino-N (Y2) were chosen as dependent variables. The optimum conditions of X1 and X2 were 1.2% and 12.9%, respectively. To optimize drying conditions of seasoned salmon jerky using RSM program, soaking time (X1, min), drying temperature (X2, ℃) and drying time (X3, min) were chosen as independent variables, and moisture content (Y1), hardness (Y2) and overall acceptance (Y3) were chosen as dependent variables. Optimum conditions of X1, X2 and X3 were 183.0 min, 62.5℃ and 351.0 min, respectively. In the sensory evaluation, the scores for taste, flavor, and texture for of SSJ were higher than those for a commercial product. The results suggest that the developed seasoned salmon jerky can be industrialized.
Keywords
Salmon; Jerky; Seasoned seafood product; Salmon jerky;
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