840 박권현ㆍ허민수ㆍ김진수.,,,, ,03 M/T, 005,448 M/T, 006 8,835 M/T, 007,3 M/T, 008 8,48 M/T, 009 6,78 M/T, 00 6,587 M/T, 0 6,9 M/T, 0 4,75 M/T, 03 3,68 M/

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1 한수지 48(6), , 05 Original Article Korean J Fish Aquat Sci 48(6), ,05 Response Surface Methodology 를이용한숭어 (Mugil cephalus) 반염건품의개발 박권현 허민수 김진수 * 아워홈식품사업부, 경상대학교식품영양학과, 경상대학교해양식품생명의학과 / 해양산업연구소 Development of Salted Semi-dried Common Gray Mullet Mugil cephalus using Response Surface Methodology Kwon Hyun Park, Min Soo Heu and Jin-Soo Kim Department of Food Division, Ourhome, Eumseong 7650, Korea Department of Food Science and Nutrition, Gyeongsang National University, Jinju 586, Korea Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea This study examined the optimal salting drying method and processing conditions (salt concentration, soaking time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables (, salt concentration;, soaking time;, dry temperature;, drying time) based on the dependent variables (Y, moisture content; Y, salinity;, overall acceptance) for high-quality SSD-CGM were 5.6% for,.7 h for, 47.0 C for, and 8.5 h for for uncoded values. The predicted values of Y, Y, and Y for SSD-CGM prepared under optimal conditions were 54.4%, 3 4.%, and 6.3, respectively, while the experimental values were 55.±.0%, 4.±0.3% and 6.7±0.8. The actual and predicted values did not differ. Key words: Salted semi-dried fish, Common gray mullet, Mugil cephalus, Response surface methodology, RSM 서론 butterfly type, drawn type (Joo, 0)., (Heu et al., 04).,,..,,, (Song et al., 005), (Park, 0) Korean J Fish Aquat Sci 48(6) , December 05 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Received 6 August 05; Accepted 7 September 05 *Corresponding author: Tel: Fax: address: jinsukim@gnu.ac.kr Copyright 05 The Korean Society of Fisheries and Aquatic Science 839 pissn:0374-8, eissn:87-885

2 840 박권현ㆍ허민수ㆍ김진수.,,,, ,03 M/T, 005,448 M/T, 006 8,835 M/T, 007,3 M/T, 008 8,48 M/T, 009 6,78 M/T, 00 6,587 M/T, 0 6,9 M/T, 0 4,75 M/T, 03 3,68 M/T, 04,890 M/T, (Agriculture Forestry Fisheries Information Service, 05).,,., (Park, 0), (Heu et al., 0)... (response surface methodolpogy, RSM), (Rafieian et al., 0, Gontard et al., 99).,,,,. (Lee et al., 997) (Cho et al., 005).,.. Lee and Park (985) partial freezing, Cho et al. (988, 989), Celik et al. (0), Kim et al. (009) (Mugil cephalus),.. 재료 재료및방법 (Mugil cephalus) cm, g.. 반염건숭어의제조를위한최적염지방법과건조방법의구명,,.,., 0%, 0%, 0% 6%, 8%. ( ) (0 ), (50 8 ).,., 0% ( 8% ) (0 ), ( 6 ), (8 8 ) (40 8 ).

3 숭어반염건품의개발및특성 84 반응표면분석법을이용한반염건숭어의최적염지및건조조건설정 ( ) ( ), ( ) ( ),.. (central composite design) (X i ) Table (-0 %), (-5 ), (30-70 ) (4- ) 5 7 (Table ). 4 center point value. (Y n ),, 3. statistical analysis system (SAS) program MINITAB program Maple software. 수분함량, 염도및종합적기호도 Association of Official Analytical Chemists AOAC (995). 5 (w/v),, (Istek model 460CP, Seoul, Korea). 9. 5, 4-, 통계처리 SAS system (Cary, NC, USA) Table. Code level of independent variables in experimental design for preparing salted semi-dried common gray mullet Mugil cephalus Independent variable Symbol Range levels Salt conc. (%) Salt time (h) Drying temp. ( ) Drying time (h) Table. Central composite design and responses of dependent variables for salted semi-dried common gray mullet Mugil cephalus to independent variables No. (%) Salt conc. (ANOVA test), Duncan (Duncan's multiple range test) P<0.05. 염처리방법 Independent variables (h) Soaking time ( ) Drying temp. 결과및고찰 (h) Drying time Coefficients assessed by Fractional factorial design (6 points) Star points (8 points) Central points (3 points),,

4 84 박권현ㆍ허민수ㆍ김진수 Table % 4.%, 6.% 3.6%, 6.0% 3.4%,,.. 7.9, (6.4 ).,. 건조방법,.,, (Kim et al., 000). Table 3. Moisture content, salinity and overall point of salted semidried common gray mullet Mugil cephalus as affected by salting methods Table 4. Moisture content and sensory color of salted semi-dried common gray mullet Mugil cephalus as affected by drying methods Item Drying methods Sun Cold air-blast Hot air-blast Moisture (g/00 g) 7.8±0. b 7.±0.5 b 66.4±0. a Sensory color 5.0±0.0 b 3.0±0.0 c 6.0±0.0 a Different letters on the data indicate a significant difference at P<0.05. Item Dry salting Salting methods Modified brine salting Brine salting Moisture (%) 57.8±0. a 6.±0. c 6.0±0.8 b Salinity (%) Overall point 7.9±0.5 a 6.4±0.5 b 5.0±0.0 c Different letters on the data indicate a significant difference at P<0.05. (Table 4). butterfly type ( 6 ), (8 8 ) (40 8 ) 7.8% 5.0, 7.% 3.0,, 66.4% 6.0,.. 최적염지농도및건조조건 (butterfly type) ( ) ( ) Table 7, Table 5. (, ) (, ) MINITAB RSREG (response surface analysis by least-squares regression), 3 Maple software 3. (Y ) ( ) - +.5,, ( ), ( ) ( ) (Fig. ). (Y ) ( ) (Y ) ( ) ( ) , ( ) - +.3, ( ) (Fig. ). ( ) ( ) , ( ) - 0, ( ) , ( ) (Fig. 3).

숭어 반염건품의 개발 및 특성 843 Fig.. Response surface plot for processing optimization of salted semi-dried common gray mullet Mugil cephalus based on Y (moisture content, %).

. Response surface plot for processing optimization of salted semi-dried common gray mullet Mugil cephalus based on Y (salinity, %).

5 숭어 반염건품의 개발 및 특성 843 Fig.. Response surface plot for processing optimization of salted semi-dried common gray mullet Mugil cephalus based on Y (moisture content, %). X (salt concentration, %); X (salting time, h); X3 (drying temperature, ); X4 (drying time, h). Fig.. Response surface plot for processing optimization of salted semi-dried common gray mullet Mugil cephalus based on Y (salinity, %). X (salt concentration, %); X (salting time, h); X3 (drying temperature, ); X4 (drying time, h). 식염 침지 조건(식염 침지 농도 및 시간)과 건조 조건(건조시 간 및 온도)과 같은 독립변수에 따른 반염건 숭어의 수분함량 (Y), 염도(Y) 및 종합적 기호도(Y3)의 결과치(Table 5)를 이용 하여 MINITAB program을 구동하였다. MINITAB program 의 RSREG로 살펴 본 반염건 숭어의 수분 함량(Y), 염도(Y) 및 종합적 기호도(Y3)에 대한 일차항(linear; X, X), 이차항 (quadratic; X, X) 및 교차항(cross-product; XX)과 같은 여 러 가지 차 회귀방정식의 계수들과 이들의 유의성을 살펴 본 결과는 Table 6과 같고, 이들 계수를 이용하여 작성한 반응 모형 방정식은 다음과 같다. Y = X -0.07X -3.58X3 -.86X4 +0.9X -0.8X -0.7X3 +.X4-0.73XX -0.76XX XX XX3-0.66XX4-0.8X3X4 Y = X +0.8X+0.5X X4-0.03X -0.08X +0.0X33-0.6X XX +0.05XX3-0.0XX3-0.06XX X3X4 Y3 = X -0.0X -0.7X3 +0.5X4-0.47X -0.8X -0.38X3-0.36X4-0.0XX -0.07XX3-0.3XX XX3 +0.0XX X3X4

6 844 박권현ㆍ허민수ㆍ김진수 MINITAB program RSREG,,, (Kim et al., 00). MINITAB program RSREG (Y ), (Y ) ( ) (,,, ), (,,, ) (,,,,, ), P value (Y ) ( ) , 0.00, (Y ) P<0.05, (Y ) ( ) P value (Y ),, , , (Y ),, , , ( ),,, P<0.05, (Y ) (Y ) P value Table 5. Central composite design of dependent variables and responses of independent variables for preparing salted semi-dried common gray mullet Mugil cephalus No. (%) Salt conc. Coded levels of variable (h) Soaking time ( ) Drying temp. (h) Drying time Y (%) Moisture Response Y (%) Salinity (Score) Overall acceptance

숭어반염건품의개발및특성 845 (Y ),,,, 5 0.00, 0.00, 0.003, 0.003 0.00, (Y ),,, 4 0.08, 0.00, 0.00 0.00 0.05 P<0.05, (Y ) (0.079), (Y ) (.000) (0.94), ( ) ( 0.799, 0.357, 0.093, 0.80, 0.799 0.357) 0.05.,,,, Fig.

7 숭어반염건품의개발및특성 845 (Y ),,,, , 0.00, 0.003, , (Y ),,, , 0.00, P<0.05, (Y ) (0.079), (Y ) (.000) (0.94), ( ) ( 0.799, 0.357, 0.093, 0.80, ) 0.05.,,,, Fig. 3. Response surface plot for processing optimization of salted semi-dried common gray mullet Mugil cephalus based on (overall acceptance, score). (salt concentration, %); (salting time, h); (drying temperature, ); (drying time, h). Table 6. Estimated coefficients of the fitted quadratic polynomial equation for different response for processing optimization of salted semidried common gray mullet Mugil cephalus based on t-statistic Y (Moisture, %) Y (Salinity, %) (Overall acceptance, Score) Coefficient P-value Coefficient P-value Coefficient P-value Intercept (salt concentration, %); (salting time, h); (drying temperature, ); (drying time, h).

8 846 박권현ㆍ허민수ㆍ김진수,, ( ) Table 7 (Shin et al., 0). (butterfly type) ANOVA Table 8. Table 7. Response surface model for processing optimization of salted semi-dried common gray mullet Mugil cephalus Independent Quadratic polynomial model R P-value Y (Moisture, %) Y = Y (Salinity, %) Y= (Overall acceptance, Score) Y= (salt concentration, %); (salting time, h); (drying temperature, ); (drying time, h). Table 8. Analysis of variance (ANOVA) for response of dependent variables (Y and Y ) for processing optimization of salted semi-dried common gray mullet Mugil cephalus Independent Source DF SS MS F-value P-value Y (Moisture, %) Y (Salinity, %) (Overall acceptance, Score) Model Linear Quadratic Cross-product Residual Lack of fit Pure error Total Model Linear Quadratic Cross-product Residual Lack of fit Pure error Total Model Linear Quadratic Cross-product Residual Lack of fit Pure error Total

9 숭어반염건품의개발및특성 847 P value (Y ), (Y ) ( ), 0.00 P<0.05, ( ) (butterfly type) (Y ) ( ) (lack of fit test) P value , (R ) model (Zhou and Regenstein, 004). (Y ) P value , model (Y ) (Zhou and Regenstein, 004).,..,, -5%, 50-68% 5-9., MINITAB, %, target 4.0%, %, target 54.0%, , target 6.3. Table 5 MINITAB Table 9. (54.0%) (coded value) -0.8, -0.0, , (uncoded value) 5.6%,.8, %. (4.0%) -0.37, -0.39, , 5.3%,.6, %. (6.3 ) 0.00, 0.00, , 6.0%, 3.0, , -0.8, -0.35, , 5.6%,.7, Table 9. Processing optimal conditions predicted for processing optimization of salted semi-dried common gray mullet Mugil cephalus obtained by MINITAB program Dependent variables Y (Moisture, %) Y (Salinity, %) (Overall acceptance, Score) Mutiple response optimization Quadratic polynomial model Table 0. Predicted moisture content, salinity and overall acceptance and measured ones of salted semi-dried common gray mullet Mugil cephalus prepared under processing optimal conditions Dependent variables Critical value Coded Predicted values Uncoded Predicted Y : 54.4 Y : 4. : (salt concentration, %); (salting time, h); (drying temperature, ); (drying time, h); Y (moisture, %); Y (salinity, %); (overall acceptance, Score). Measured values Y (Moisture, %) ±.0 Y (Salinity, %) 4. 4.±0.3 (Overall acceptance, Score) ±0.8

10 848 박권현ㆍ허민수ㆍ김진수 (Table 0),, 55..0%, % , 54.4%, 4.% 8.3. (butterfly type). References Agriculture Forestry Fisheries Information Service. 05. Fisheries information service. Retrieved from go.kr on August 0. Association of Official Analytical Chemists Official Methods of Analysis. 6th ed. Association of Official Analytical Chemists, Washington DC, U.S.A. Celik U, Altielataman C, Dincer T and Acarli D. 0. Comparison of fresh and dried flathead grey mullet (Mugil cephalus, Linnaeus 758) caviar by means of proximate composition and quality changes during refrigerated storage at 4±. Turkish J Fish Aquatic Sci, org/0.494/303-7-v 0. Cho SJ, Kim DY and Rhee CO Fatty acids of natural lipids of salted-dried mullet roe during processing and storages. J Korean Soc Food Nutr 8, 9-8. Cho SJ, Rhee CO and Kim DY Study on the processing and compositions of salted and dried mullet roe. Korean J Food Sci Technol, 4-5. Cho SM, Gu YS and Kim SB Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids 9, -9. Gontard N, Guilbert S and Cuq JL 99. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J Food Sci 57, Heu MS, Shin JH, Park KH, Lee JS, Noe YN, Jeon YJ and Kim JS. 0. Quality of bastard halibut with different weights as a surimi source. Korean J Fish Aquat Sci 44, dx.doi.org/05657/kfas Heu MS, Park KH, Kim KH, Kang SI, Choi JD and Kim JS. 04. Sanitary quality characterization of commercial salted semi-dried brown croaker. J Korean Soc Food Sci Nutr 43, Joo DS. 0. Changes in quality of salted and dried browncroaker product prepared with deep seawater salt. J Korean Soc Food Sci Nutr 40, jkfn Kim HJ, Yoon MS, Park KH, Shin JH, Heu MS and Kim JS. 00. Processing optimization of gelatin from rockfish skin based on yield. Fish Aquat Sci 3, -. org/0.5657/fas Kim HS, Seong JH, Lee YG, Xie CL, Choi WS, Kim SH and Yoon HD Effect of low molecular-weight collagen peptide extract isolated from scales of the flathead mullet (Mugil cephalus) on lipid metabolism in hyperlipidemic rats. Korean J Food Preserve 6, Kim IS, Lee TG, Yeum DM, Cho ML, Park HW, Cho TJ, Heu MS and Kim JS Food component characteristics of cold air dried anchovies. J Korean Soc Food Sci Nutr 9, Lee GD, Kim HG, Kim JG and Kwon JH Optimization for the preparation condition of instant rice gruel using oyster mushroom and brown rice. Korean J Food Sci Technol 9, Lee YW and Park YH Effect of partial freezing as a keeping freshness.. Changes in freshness and gel forming ability of mullet muscle during storage by partial freezing. Bull Korean Fish Soc 8, Park KH. 0. Development of salted semi-dried common gray mullet using response surface methodology and improvement of its quality stability by soaking into green tea extracts. MS thesis. Gyeongsang National University, Tongyeong, Korea. Rafieian F, Keramat J and Kadivar M. 0. Optimization of gelatin extraction from chicken deboner residue using RSM method. J Food Sci Technol 50, org/0.007/s Shin JH, Park KH, Lee JS, Kim HJ, Lee DH, Heu MS, Jeon YJ and Kim JS. 0. Optimization of processing of surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus using RSM. Korean J Fish Aquat Sci 44, Song YB, Baek HJ, Kim HB, Lee KJ, Soyano K and Lee YB Induced sex reversal of sevenband grouper, Epinephelus septemfasciatus by 7α-methyltsetosterone. J Aquaculture 8, Zhou P and Regenstein JM Optimization of extraction conditions for pollock skin gelatin. J Food Sci 69, C393- C398.

가자미식해의제조공정최적화 37., (Choi et al., 200).. 재료 재료및방법 (Verasper Jordan et Gilbert;, ), (, ), (, ) (, )., (, ), (, ), (, ), (, ), (, ), (, ). 가자미식해제조 (round

가자미식해의제조공정최적화 37., (Choi et al., 200).. 재료 재료및방법 (Verasper Jordan et Gilbert;, ), (, ), (, ) (, )., (, ), (, ), (, ), (, ), (, ), (, ). 가자미식해제조 (round 한수지 48(), 036-043, 205 Original Article Kor J Fish Aquat Sci 48(),036-043,205 반응표면분석법을이용한가자미 (Verasper moseri Jordan et Gilbert) 식해제조최적화 한대원 김덕기 한호준 조순영 2 * 강릉원주대학교식품과학과, 강릉원주대학교동해안해양생물자원연구센터, 2 강릉원주대학교식품가공유통학과