[논문]비열처리 조미수산가공품용 냉동 자숙 새고막(Scapharca subcrenata)의 품질안정성을 위한 블랜칭 및 탈수공정 최적화

김예진; 박시형; 박지훈; 조혜정; 황지영; 송호수; 최정미; 김진수; 이정석

doi:10.5657/kfas.2022.0827

비열처리 조미수산가공품용 냉동 자숙 새고막(Scapharca subcrenata)의 품질안정성을 위한 블랜칭 및 탈수공정 최적화
Optimization of the Blanching and Dewatering Processes to Stabilize Quality of Boiled Frozen Ark Shell Scapharca subcrenata for Use as a Non-thermally Prepared Seasoned Seafood Products 원문보기

한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.55 no.6, 2022년, pp.827 - 835

김예진 (경상국립대학교 해양식품공학과) , 박시형 (경상국립대학교 해양식품공학과) , 박지훈 (경상국립대학교 해양식품공학과) , 조혜정 (경상국립대학교 해양식품공학과) , 황지영 (동의대학교 바이오응용공학부) , 송호수 (영산대학교 조리예술학부) , 최정미 (영산대학교 조리예술학부) , 김진수 (경상국립대학교 해양식품공학과) , 이정석 (경상국립대학교 해양식품공학과)

Abstract ▼ AI-Helper

Commercial boiled frozen ark shell Scapharca subcrenata (BFAS) is generally used as a seasoned seafood products. One problem facing the industry is that quality decreases during thawing. This study investigated ways to improve quality and shelf-stability of BFAS for use as a non-thermally prepared seasoned seafood products. The Viable bacteria were detected in BFAS after thawing under running water, but were not detected after blanching for over 2 min at 95±5℃. Blanching and dewatering times were optimized by response surface methodology (RSM) to reduce the initial number of bacteria and improve BFAS texture. Experimental design was deemed appropriate because no significant difference (P>0.05) was observed between predicted and actual moisture content, hardness, and overall acceptance values. Optimal blanching and dewatering times were 210 s and 80 s, respectively. Optimized blanching and dewatering processes can significantly improve safety and BAFS qualities including texture. These results indicate that BFAS demand as a staple for home meal replacements can be increased by application of optimized blanching and dewatering processes, especially in Korean seafood processing companies where running water thawing is common.

주제어

표/그림 (13)

표 Table 1. Symbol, experimental range, and values of the independent variables in the central composite design for optimization of blanching and dewatering time for pre-treatment of boiled frozen ark shell Scapharca subcrenata
그림 Fig. 1. Three dimensional response surface plots for optimization of additives ratio for based on Y₁ (Moisture, g/100 g), Y₂ (Hardness, g/cm²), Y₃ (Overall acceptance, score). ¹X₁, Blanching time, sec; X₂, Dewatering time, sec.
표 Table 2. Central composite design of independent variables for optimization of blanching and dewatering time for pre-treatment of boiled frozen ark shell Scapharca subcrenata
그림 Fig. 2. Photograph of a probe TA-7 blade (A) and boiled frozen ark shell Scapharca subcrenata for measuring (B).
표 Table 3. Changes in the viable cell counts (log CFU/g) of boiled frozen ark shell Scapharca subcrenata using different blanching times at 95±5°C
그림 Fig. 3. Results on moisture content of boiled frozen ark shell Scapharca subcrenata by central composite design for independent variables.
그림 Fig. 4. Results on hardness of boiled frozen ark shell Scapharca subcrenata by central composite design for independent variables.
표 Table 4. Response surface model equations of blanching and dewatering time for pretreatment of boiled frozen ark shell Scapharca subcrenata
표 Table 5. Analysis of variance (ANOVA) for dependent variables
그림 Fig. 5. Results on overall acceptance of boiled frozen ark shell Scapharca subcrenata by central composite design for independent variables.
표 Table 6. Optimal processing conditions predicted of blanching and dewatering time for pretreatment of boiled frozen ark shell Scapharca subcrenata by MINITAB program
표 Table 7. Predicted and experimental moisture content, hardness and overall acceptance of blanching and dewatering time for pretreatment of boiled frozen ark shell Scapharca subcrenata under optimal condition
표 Table 8. The optimal blanching and dewatering time of boiled frozen ark shell Scapharca subcrenata determined by response surface methodology

AI 본문요약
AI-Helper

문제 정의

본 연구는 비열처리 조미가공소재로서 효율성을 증대하고자 냉동 자숙 새고막의 미생물 저감화 및 조직감 개선을 위하여 가공단계에서 블랜칭 및 탈수공정을 도입하였고, 반응표면분석법(response surface methodology)을 활용하여 이들 전처리공정의 최적화 조건을 확립하였다.

제안 방법

냉동 자숙 새고막의 전처리 공정을 통한 저장성 연장에 영향을 미치는 요인(블랜칭 및 탈수 시간)을 독립변수로 설정하여 반응표면 분석법의 중심합성계획(central composite design)에 따라 Table 1에서 제시한 범위를 설정하였고, 5단계로 부호화하여 각각 11개의 시료를 무작위적으로 제조한 다음 이들의 종속변수(수분함량, 경도, 종합적 기호도)를 측정하였다(Table 2). 위에서 언급한 2개의 독립변수 범위와 중심값(center point value)들은 예비실험의 결과를 토대로 선정하였다.

대상 데이터

subcrenata)은 2021년 1–3월에 여자만 해역에서 수확한 후 여수새고막㈜(Yeosu, Korea)에서 자숙 및 탈각하여 급속냉동한 것(무게, 1.3–2.9 g; 평균, 2.0±0.5 g)을 2021년 5월에 제공받아 실험에 사용하였다.
즉, 잘 훈련된 panel member 24인(20–30대, 남자 10인, 여자 14인)으로 구성하여 블랜칭 및 탈수처리한 냉동 자숙 새고막에 대하여 평가하였다

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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