한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 5, pp.499-509, October, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0499

Optimization of the Bone-softening and Fishy Odor-reducing Processing
of Mackerel Scomber japonicus Products using Response Surface
Methodology
표면반응분석법을 활용한 뼈 연화 및 비린내 저감화 고등어(Scomber
japonicus
) 가공품의 가공공정 최적화

박선영1, 2·김용중3·강상인1, 2·이정석2·김진수1, 2*
1경상대학교 해양식품생명의학과/해양산업연구소, 2경상대학교 수산식품산업화 기술지원센터, 3부산지방식품의약품안전청 유해물질분석과

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products
using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and
citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum
immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under
these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual
measured values of 7.6±1.2 points, 1.0±0.1% and 203.2±3.8 mg/100 g. Moreover, the heating temperature and time
for bone-softening based on RSM were 107.3°C and 4.4 h, respectively. The estimated hardness and proportion of
skin removed from the product under the optimal conditions were 161.5 g/cm2 and 0.09%, respectively, which were
also similar to the actual measured values of 171.1±12.6 g/cm2 and 0.10±0.02%. The optimum bone-softening and
fishy odor-reducing process for mackerel consisted of the following steps: thawing (≤ 10℃, 8 h), filleting, washing/
dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating
(107.3℃, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.

Keyword : Key words: Mackerel, Scomber japonicus, Response surface methodology, Fish bone, Fishy odor

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