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http://dx.doi.org/10.5657/KFAS.2021.0869

Development and Characteristics of Cheese-topped, Semi-dried and Seasoned Broughton's Ribbed Ark Scapharca broughtonii with Improved Fish Odor and Texture  

Kang, Sang In (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Ye Jin (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Ji Un (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Ji Hoon (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Choi, Kwan Su (Yeosu Saegomak Inc.)
Hwang, Ji-Young (Department of Food Science & Technology, Dong-Eui University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.6, 2021 , pp. 869-879 More about this Journal
Abstract
Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.
Keywords
Broughton's ribbed ark; Semi-dried; Fish odor; Texture; RSM;
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Times Cited By KSCI : 7  (Citation Analysis)
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