한국수산과학회

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  • 0374-8111
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  • 2287-8815

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kfas, vol. 54, no. 6, pp.869-879, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0869

Development and Characteristics of Cheese-topped, Semi-dried and
Seasoned Broughton’s Ribbed Ark Scapharca broughtonii with Improved
Fish Odor and Texture
비린내와 조직감이 개선된 치즈 토핑 반건조 조미 피조개(Scapharca broughtonii)의 개발 및 특성

강상인1·김예진2·이지운2·박지훈2·최관수3·황지영4·허민수1,5·이정석1,2*

1경상국립대학교 수산식품산업화 기술지원센터, 2경상국립대학교 해양식품공학과/해양산업연구소, 3어업회사법인 여수새고막㈜, 4동의대학교
식품공학과, 5경상국립대학교 식품영양학과/해양산업연구소

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of
Broughton’s ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheesetopped,
semi-dried, and seasoned Broughton’s ribbed ark (S-BRA) tailored for the younger generation with an improved
texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM.
The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted
and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were
a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60°C, and a time of 162 min. The SBRA
manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and
undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture
of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed
in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to
increase.

Keyword : Broughton’s ribbed ark, Semi-dried, Fish odor, Texture, RSM

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