plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
박선영·조혜정1·안영현·김진·이가빈·허민수2·이정석*
경상국립대학교 해양식품공학과/해양산업연구소, 1(주)덕화푸드 기업부설연구소, 2경상국립대학교 식품영양학과/해양산업연구소
This study aimed to optimize the manufacturing process for oyster Crassostrea gigas snacks by immersing them in a sugar-salt solution and using low-temperature vacuum frying to enhance their distinctive taste and health. The optimization used response surface methodology with a central composite rotatable design. Water (A), high fructose syrup (B), and salt (C) were used as independent variables. Formulation ratios were encoded using transformed values [X1, A/(B+C); X2, B/C]. The dependent variables were moisture content (Y1), browning degree (Y2), and overall acceptability (Y3). The optimal formulation conditions were water (73.9%), high fructose syrup (24.8%), and salt (1.3%), with predicted values of Y1, Y2, and Y3 at 2.9 g/100 g, 0.650 A420nm, and 8.2 points, respectively. For the low-temperature vacuum frying process, optimization used a central composite design, with temperature (X1) and time (X2) as independent variables. The dependent variables were moisture content (Y1), texture (Y2), and sensory chewiness (Y3). Optimal conditions were determined as 100.1°C and 1,020 s of frying time, resulting in predicted values of Y1, Y2, and Y3 at 4.8 g/100 g, 1,451 g/cm², and 7.0 points, respectively. Response surface analysis model demonstrated no significant differences between the experimental and predicted results (P<0.05).
Oyster, Snack, Sugar-salt solution, Vacuum frying, Response surface methodology