• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.147-155
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• 2020

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y₁, gel strength; Y₂, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.839-848
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• 2015

This study examined the optimal salting drying method and processing conditions (salt concentration, curing time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables ($X_1$, salt concentration; $X_2$, curing time; $X_3$, dry temperature; $X_4$, drying time) based on the dependent variables ($Y_1$, moisture content; $Y_2$, salinity; $Y_3$, overall acceptance) for high-quality SSD-CGM were 5.6% for $X_1$, 2.7 h for $X_2$, $47.0^{\circ}C$ for $X_3$, and 8.5 h for $X_4$ for uncoded values. The predicted values of $Y_1$, $Y_2$, and $Y_3$ for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were $55.2{\pm}1.0%$, $4.1{\pm}0.3%$ and $6.7{\pm}0.8$. The actual and predicted values did not differ.

• Food Science and Preservation
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• v.17 no.6
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• pp.800-806
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• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.4
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• pp.311-320
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• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1543-1548
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• 2014

To study traditional Doenjang characteristics, Doenjang was purchased from five different provinces: Chungcheong (CC), Gangwon (GW), Gyeonggi (GG), Gyeongsang (GS), and Jeolla (JL). To determine physicochemical characteristics, contents of reducing sugar, amino type nitrogen, salt, pH, and acidity were analyzed. The sensory characteristics were analyzed by sensory descriptive analysis. Reducing sugar content was highest for Doenjang from GW province. Amino type nitrogen content was highest for Doenjang from JL province. The salt content was highest in Doenjang from CC and GS provinces. After principal component analysis (PCA) based on sensory descriptive analysis, salty taste and aftertaste were highly correlated with overall acceptance. In the correlation analysis among chemical compounds and overall acceptance, Doenjang contained low reducing sugar content, and high pH value was positively correlated with overall acceptance. In conclusion, Doenjang with high pH value and salty taste and aftertaste have high overall acceptance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.571-579
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• 2019

Surimi has been widely investigated for developing fish snacks; however, few studies have examined the optimal drying conditions of surimi for fish snacks. This study used a response surface methodology to optimize the drying conditions for the overall acceptance of fish snacks. The drying temperature (X₁, 51-65℃) and drying time (X₂, 1.5-2.5 h) were chosen as independent variables. The dependent variables were overall acceptance (Y₁, points), hardness (Y₂, N), moisture content of the dried intermediate product (Y₃, %), and volatile basic nitrogen of the fried final product (Y₄, mg/100 g). The estimated optimal conditions for overall acceptance (Y₁) were X₁=64℃ and X₂=2 h. The predicted values of the dependent variables at the optimal conditions were overall acceptance (Y₁)=8.60 points, hardness (Y₂)=10.07 N, and moisture content of the dried intermediate product (Y₃)=10.00% and were similar to the experimental values. Scanning electron microscopy images revealed that the drying conditions affected the microstructure of the fish snacks. Our results could be used to increase the productivity of fish snacks made by small- and mid-sized seafood companies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.823-833
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• 2020

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.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.19-25
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• 2020

A reduced salt, dry-type bulgogi bibimbap with AF-343 was prepared, and the acceptance, antioxidant antimicrobiological safety were investigated. The acceptance of the reduced salt and the AF-343 added sample, RW, showed the highest value of 5.37 among the samples, but it did not differ significantly from the other samples of the standard sample group. The acceptances of the appearance, aroma, texture, and overall acceptance were not significantly different in all samples (p>0.05). In the DPPH radical scavenging activity, the values of SW and RW with the AF-343 were 15.05 and 14.77, respectively, which were significantly higher than the 9.57 and 10.42 obtained for SWO and RWO without AF-343, respectively (p<0.05). Pathogenic microorganisms tests that were either negative or not detected in any of the samples representing hygiene safety were met in the dried bibimbap against Escherichia coli, pathogenic microorganisms, and general bacteriological tests. The aerobic plate counts were 30.0 CFU/g, indicating that the dry type salt-reduced bibimbap containing AF-343 was within the safety range that meets the safety standards of microorganisms in the food code for commercialization. Therefore, high-quality dry-type reduced salt bibimbap with AF-343 is helpful for antioxidant action and effective for skin moisturizing and can be produced without affecting the taste and palatability.