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바지락(Ruditapes philippinarum) 조미소재 제조를 위한 Extrusion Cooking 공정의 최적화
신의철 ( Eui-cheol Shin ),곽동윤 ( Dongyun Kwak ),안수영 ( Soo-young Ahn ),권상오 ( Sangoh Kwon ),최윤진 ( Yunjin Choi ),김동민 ( Dongmin Kim ),최기범 ( Gibeom Choi ),부창국 ( Chang-guk Boo ),김선봉 ( Seon-bong Kim ),김진수 ( Jin- 한국수산과학회(구 한국수산학회) 2020 한국수산과학회지 Vol.53 No.6
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 (X<sub>1</sub>, 140-160°C) and screw speed (X<sub>2</sub>, 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): X<sub>1</sub>=140°C and X<sub>2</sub>=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.