Optimization and quality evaluation of Gwamegi processing from pacific saury (cololabis saira) using response surface methodology = 반응표면법을 이용한 꽁치의 과메기 제조의 최적화와 품질평가

다국어 초록 (Multilingual Abstract)

Gwamegi is a famous traditional local food in Korea with an increasing consumption. To guarantee sustainable development of Gwamegi with improved quality, taste, and sanitation which satisfy consumer need, Gwamegi was produced from Pacific saury with a weight range of (50-100g) using RSM to maximize the response, and experimental design of 15 experimental treatments was used, the effect of humidity (30%, 40% and 50%), Temperature (14°C, 18°C, and 22°C), and time (24hrs, 36 hrs, and 48hrs) on weight loss (%), moisture content (%), TVBN, TMA, and sensory test was evaluated. Using SAS software program, RSREG procedure was performed. Statistical significance was observed at 95% confidential interval. To interpret the data, Maple 17 software was used to design 3-dimensional graph. The coefficient of regression (R2) and total mean for weight loss, moisture content, TVBN, TMA, fishy smell, Gwamegi smell, smell preference and appearance preference were 0.7422, 0.8104, 0.9360, 0.9495, 0.6983, 0.8385, 0.9636, 0.8181 and 37.30%, 24.21%, 11.29 mg%, 0.39 mg%, 1.85, 1.89, 1.89, 1.98, respectively. Variation for weight loss, moisture content, TVBN, and TMA ranged from 29.79-46.47%,16.8-34.0%,9.8-12.6 mg%, respectively and the score of fishy smell and gwamegi smell were from 1.4 (weak smell) - 2.1(medium smell), preference 1.6(like) – 2.3(neither like nor dislike), and appearance score varied between 1.6 -2.4(medium). Weight loss and moisture response were mostly affected by the order of temperature > humidity > time. TVBN and TMA increase were affected by time > humidity > temperature and humidity > temperature > time, respectively as well as sensory quality where an increase in time and temperature had a negative effect on Gwamegi preference than humidity. The best humidity for the overall evaluated sensory parameter was a humidity 30-45% with low time and temperature. RSM proved to be the effective method for optimizing Gwamegi processing.

목차 (Table of Contents)

• Table of Contents i
• List of Figures iv
• List of Tables vi
• Abstract viii
• Introduction 1
• Objectives 2
• References 3
• Chapter 1. Quality evaluation of weight loss and moisture content during Gwamegi processing using response surface methodology 6
• Abstract 6
• Introduction 7
• Materials and Methods 8
• Samples Preparation 8
• Experimental Design 8
• Determination of weight loss 10
• Determination of moisture content 10
• Statistical Analysis 10
• Results and Discussion 11
• Weight loss 11
• Moisture content 16
• Conclusion 20
• References 21
• Chapter 2. Chemical evaluation of fishy smell during Gwamegi processing using response surface methodology with TVBN and TMA 23
• Abstract 23
• Introduction 24
• Materials and Methods 25
• Determination of TVBN 25
• Determination of TMA 27
• Statistical Analysis 27
• Results and Discussion 28
• Conclusion 37
• References 38
• Chapter 3. Sensory evaluation of Gwamegi using response surface methodology 40
• Abstract 40
• Introduction 41
• Materials and Methods 42
• Determination of sensory quality 42
• Statistical Analysis 43
• Results and Discussion 44
• Fishy smell 50
• Conclusion 59
• References 60
• Acknowledgement 61