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Processing optimization of restructured jerky from sea rainbow trout frame muscle

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Abstract

This study determined optimal drying temperature and time on the moisture content, hardness, and overall sensory acceptance of restructured jerky from sea rainbow trout frame muscle (RJ-SRTF) using response surface methodology. The optimal drying conditions with respect to the above variables were 67.2°C for drying temperature and 8.6 h for drying time. The predicted values of response optimal conditions were 18.8 g/100 g for moisture content, 495.8 g/cm2 for hardness, and a score of 7.2 for overall sensory acceptance. The actual values obtained in this experiment were 19.1±0.6 g/100 g for moisture content, 453.9±91.0 g/cm2 for hardness, and a score of 7.4±0.5 for overall sensory acceptance. Both actual and predicted values were nearly identical. In conclusion, the models are adequately fitted to experimental data and suitable for optimization.

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Authors and Affiliations

  1. Geojesuhyup marine products processing plants, Geoje, 53274, Korea

    Min Woo Kim

  2. Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064, Korea

    Yong Jung Kim, Min Joo Kim, Byeong Dae Choi & Jin-Soo Kim

  3. Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea

    Min Soo Heu

  4. Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083, Korea

    Sang In Kang

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  1. Sang In Kang
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  2. Min Woo Kim
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  3. Yong Jung Kim
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  4. Min Joo Kim
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  5. Byeong Dae Choi
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  6. Min Soo Heu
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  7. Jin-Soo Kim
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Correspondence to Jin-Soo Kim.

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Kang, S.I., Kim, M.W., Kim, Y.J. et al. Processing optimization of restructured jerky from sea rainbow trout frame muscle. Food Sci Biotechnol 25, 707–712 (2016). https://doi.org/10.1007/s10068-016-0123-6

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  • DOI: https://doi.org/10.1007/s10068-016-0123-6

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