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

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1 한수지 48(), , 205 Original Article Kor J Fish Aquat Sci 48(), ,205 반응표면분석법을이용한가자미 (Verasper moseri Jordan et Gilbert) 식해제조최적화 한대원 김덕기 한호준 조순영 2 * 강릉원주대학교식품과학과, 강릉원주대학교동해안해양생물자원연구센터, 2 강릉원주대학교식품가공유통학과 Determining Optimal Processing Conditions for Flounder Verasper moseri Jordan et Gilbert Sikhe using Response Surface Methodology Dae-Won Han, Deog-Gi Kim, Ho-Jun Han and Soon-Yeong Cho 2 * Department of Food Science, Gangneung-Wonju National University, Gangneung , Korea East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University, Gangneung , Korea 2 Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung , Korea We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were.63 C, 4.66% and 9.2 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 6.08%, 7.2%, 2.96%, 3.70%, 0.2% and 3.72% respectively. Key words: Flounder sikhe, Sundried sea salt, Standardization of processing conditions, Microbiological, Quality evaluation 서론 (Verasper moseri Jordan et Gilbert). docosa hexaenoic acid (DHA), eicosapentaenoic acid (EPA),,, (Cha et al., 2004). 7-0%, (Woo et al., 992). (, ),. (Kim and Cho, 202).,.,,,.,,,. Kor J Fish Aquat Sci 48() , February 205 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Received 4 December 204; Revised 3 February 205; Accepted 0 February 205 *Corresponding author: Tel: Fax: address: csykang@gwnu.ac.kr Copyright 205 The Korean Society of Fisheries and Aquatic Science 36 pissn:0374-8, eissn:

2 가자미식해의제조공정최적화 37., (Choi et al., 200).. 재료 재료및방법 (Verasper Jordan et Gilbert;, ), (, ), (, ) (, )., (, ), (, ), (, ), (, ), (, ), (, ). 가자미식해제조 (round) (V. Jordan et Gilbert) (, 6 cm 6 cm) 24 ( 20%, W/W)., 2 (W/W),, Table, 2, 3. 실험계획및반응표면분석 central composite design SAS (statistical analysis system 0.0). 3. ( ), ( ), ( ),,,, 2 ( ), ( ), ( ), Table. Experimental design for flounder Verasper moseri Jordan et Gilbert sikhe prepared of fermentation condition Temp ( C) Day Salinity Red pepper powder Garlic MSG Radish Ginger Foxtail millet Monosodium glutamate.

3 38 한대원ㆍ김덕기ㆍ한호준ㆍ조순영 Table 2. Experimental design for flounder Verasper moseri Jordan et Gilbert sikhe prepared with material proportion Red pepper powder Garlic MSG Temp ( C) Day Salinity Radish Ginger Foxtail millet Monosodium glutamate ( ), ( ), ( ),. 5-25, 8-20, 3-7%, 5-25%, -3%, -5%. Table, 2, 3. 관능검사,,, 5 9 (, ;, 9 ), (color), (taste), (flavor), (texture), (overall quality). 통계분석 Statistical Packages for Social Science (SPSS, Chicago, IL, USA) Duncan s multiple range test 5% (P<0.05).. 결과및고찰 가자미식해의제조공정최적화.,,, 2,,, 3., 3 숙성온도, 기간, 염도의조건을달리한가자미식해관능적특성,,,,, Table

4 가자미식해의제조공정최적화 39 Table 3. Experimental design for flounder Verasper moseri Jordan et Gilbert sikhe prepared with material proportion Ginger Radish Foxtail millet Red pepper powder Monosodium glutamate Garlic MSG Temp ( C) Day Salinity % 7, 25. (Cho et al., 203)., ph (Kim et al., 994) % 3.56, 4% 5%. (Cho and Kim, 202) , 8, 5% , Table 4,,. 온도, 기간, 염도의조건을달리한가자미식해제조최적화 Table 4 Fig.. ( ), ( ), ( ),,,, 3. (primary regression) 5% (P<0.05), (quadratic regression)

5 40 한대원ㆍ김덕기ㆍ한호준ㆍ조순영 Table 4. Experimental design for flounder Verasper moseri Jordan et Gilbert sikhe prepared of fermentation condition Temp ( C) Day Salinity Flavor Taste Texture Color Overall quality ±0.2 b 4.78±0.48 c 5.00±0.4 c 5.67±0.88 b 5.0±0.4 b ±.2 d 4.78±0.9 c 4.44±0.45 d 4.67±0.69 d 4.54±0.8 c ±0.45 d 4.33±0.78 d 4.78±0.4 d 5.33±0.44 c 4.52±0.0 c ±0.23 c 4.44±. d 5.±0.84 c 5.56±0.75 b 4.8±0.54 bc ±0.76 c 4.22±0.24 d 5.00±0.7 c 5.56±0.39 b 4.60±0.5 c ±0.47 b 4.78±0. c 5.22±0.5 b 5.33±0.57 c 5.0±0.64 b ±0.62 c 4.22± ±0.54 c 5.56±0.4 b 4.62±0.4 c ±0.8 b 4.78±0.84 c 5.22±0.67 b 5.33±0.6 c 5.00±0.49 b ±0.74 a 5.±0.23 b 5.33±0.64 a 5.44±0.8 c 5.2±0.6 ab ±0.6 a 6.22±0.34 a 5.67±0.7 a 6.22±.9 a 5.8±0.84 a ±0. d 4.44±0.69 d 4.44±0.78 d 4.00±0.95 d 4.2±0.26 d ±0.32 e 3.56±0.8 e 4.33±0.34 d 4.44±0.4 d 3.90±0.74 e a-e Values with different superscripts in the same row are significantly at P<0.05 by Duncan s multiple range test. - No data. Fig.. Perturbation plot and response surface for the effect of sensory characteristics of flounder Verasper moseri Jordan et Gilbert sikhe prepared with production process standardization , % 4.66%. (R-squared) ,,.63, 9.2, 4.66%. Table 2,,

6 가자미식해의제조공정최적화 4. 고춧가루, 마늘, 미원의첨가량을달리한가자미식해의관능적특성,.63, 9.2, 4.66%,, 8.,. % 4.22, 2 g,, (Lee et al., 989). (color) (texture) (Kim et al., 994). 8 5%, 7%, % 5.8,.. 고춧가루, 마늘, 미원의첨가량을달리한가자미식해의제조최적화 Table 5 Fig. 2. ( ), ( ), ( ),. (primary regression) 0.97, (quadratic regression) % (P<0.05) 5-25%, -3%, -5%, 6.08%, 7.2%, 2.96%., 8 7, (R-squared) 0.67., 2 3 Table 5. Experimental design for flounder Verasper moseri Jordan et Gilbert sikhe prepared with material proportion Red pepper powder Garlic MSG Flavor Taste Texture Color Overall quality ±0.2 a 5.50±0.35 b 5.25±0.32 ab 5.88±0. a 5.2±0.2 bc ±0.5 b 5.50±0.2 b 5.00±0.5 c 5.88±0.2 a 5.42±0.5 b ±0.97 c 5.3±0.5 c 5.00±0.2 c 5.50±0.25 ab 5.0±0.2 c ±0.4 d 4.50±0.32 d 4.75±0.2 d 5.63±0.6 a 4.8±0.75 d ±0.22 d 4.63±0.2 d 4.63±0.64 d 5.3±0.32 c 4.62±0.23 d ±0.84 c 5.00±0.33 c 5.75±.0 a 5.50±0.28 ab 5.3±0.54 b ±0.42 d 4.63±0.27 d 4.50±0.32 d 5.25±0.74 c 4.82±0.2 d ±0.64 c 4.25±0.63 e 4.63±0.29 d 4.88±0.2 d 4.70±0.9 d ±0.2 c 5.00±0.2 c 5.3±0.2 c 5.38±0.54 b 5.0±0.2 c ±0.42 b 5.00±0.23 c 5.3±0.54 c 5.38±0.2 b 5.2±0. c ±0.32 bc 5.50±0.45 b 5.3±0.52 c 5.38±0.63 b 5.35±0.36 b ±0.7 c 5.50±0.23 b 5.3±0.3 c 5.38±0.55 b 5.3±0.2 b ±0.4 bc 5.3±0. c 5.25±0.82 b 5.63±0.5 a 5.35±0.22 b ±0.26 b 4.38±0.8 e 5.50±.00 a 5.25±0.23 b 5.0±0.24 c ±0.2 b 4.38±0.24 e 5.50±.32 a 5.38±0.94 b 5.±0.58 c ±0.37 d 3.25±0.32 f 5.25±0.8 b 5.25±0.4 b 4.22±0.2 e ±0.2 bc 5.38±0.2 bc 5.38±0.62 b 5.50±0.66 ab 5.35±0.63 b ±0.63 b 6.3±0.2 a 5.50±0.5 a 5.63±0.4 a 5.65±0.23 a a-e Values with different superscripts in the same row are significantly at P<0.05 by Duncan s multiple range test. monosodium glutamate.

7 42 한대원ㆍ김덕기ㆍ한호준ㆍ조순영 Fig. 2. Perturbation plot and response surface for the effect of sensory characteristics of flounder Verasper moseri Jordan et Gilbert sikhe prepared with production process standardization.. 생강, 무, 좁쌀의첨가량을달리한가자미식해의관능적특성,,, 2.63, 9.2, 4.66%, 6.08%, 7.2%, 2.96% 8 Table 6. 4%, 0%, 8% 6.25, %, 5%, 4% Table 6. Experimental design for flounder Verasper moseri Jordan et Gilberu sikhe prepared with material proportion Ginger Radish Foxtail millet Flavor Taste Texture Color Overall quality ±0.23 d 5.3±0.36 d 5.50±0.4 c 5.3±0. c 5.3±0.26 e ±0.2 d 5.50±0.22 c 5.88±0.52 b 5.00±0.2 d 5.25±0.6 e ±0.9 e 4.88±0.78 e 4.75±0.36 e 4.88±0.0 d 4.59±0.58 f ±0.33 c 5.88±0.82 b 5.63±0.33 c 5.88±0.36 ab 5.66±0.33 c ±0.5 c 5.75±0.63 bc 5.38±0.44 c 5.75±0.24 b 5.53±0.4 c ±0.24 b 5.3±0.56 d 6.3±0.25 ab 5.75±0.63 b 5.66±0.6 c ±0.36 a 6.3±0.98 a 6.63±0.63 a 6.3±0.2 a 6.25±0.39 a ±0.74 e 4.75±.03 e 5.25±0.84 c 4.75±0.22 d 4.59±0.2 f ±0.22 c 5.38±0.94 c 5.88±0.59 b 5.3±0.85 c 5.38±0.4 d ±0.36 c 5.38±0.3 c 5.88±0.93 b 5.3±0.39 c 5.38±0.89 d ±0.5 d 4.88±0.36 e 5.88±0.2 b 5.38±0.93 bc 5.22±0.2 d ±0.36 d 4.88±0.36 e 5.88±0.53 b 5.38±0.36 c 5.22±0. d ±0.9 d 5.00±0.23 d 5.00±0.2 d 5.38±0.2 c 5.03±0.74 d ±0.05 f 3.3±0. f.75±0.2 f 3.63±0.5 f 2.59±0.2 g ±0.36 d 5.38±0.32 c 5.63±0.36 c 5.75±0.36 b 5.38±0.69 c ±0.23 c 4.75±0.5 e 5.25±0.4 cd 4.63±0.56 d 4.94±0.74 f ±0.78 b 6.25±0.69 a 6.00±0.48 b 6.00±0.4 a 5.97±0.4 b ±0.34 c 4.88±0.26 e 5.63±0.26 c 5.63±0.3 b 5.3±0.2 d a-f Values with different superscripts in the same row are significantly at P<0.05 by Duncan s multiple range test.

8 가자미식해의제조공정최적화 43 Fig. 3. Perturbation plot and response surface for the effect of sensory characteristics of flounder Verasper moseri Jordan et Gilbert sikhe prepared with production process standardization.,... 생강, 무, 좁쌀의첨가량을달리한가자미식해의표준화,, Fig. 3. ( ), ( ), ( ),.,, 3.70%, 0.2%, 3.72%, (R-squared) 0.77.,, 4%.,.63, 9.2, 4.66%, 6.08%, 7.2%, 2.96%, 3.70%, 0.2%, 3.72%..,. 사사 ( ).. References Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Yoo MY Studies on taste compounds in Alaska Pollack sikhae during fementation. J Korean Soc Food Sci Nutr 33, Cho SY, Han DW, Kim DG, Han HJ and Im MJ Optimal Fermentation Conditions (Temperature and Salt Concentration) for Preparing Flounder Verasper moseri Jordan et Gilberu Sikhae. Kor J Fish Aquat Sci 46, org/0.5657/kfas Cho WI and Kim SM The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae. Korean J Food Sci Technol 44, Choi C, Lee HD and Choi HJ A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J Dietary Culture 6, Kim SM, Jeong IH and Cho YJ The Development of Squid (Todarodes pacificus) Sik-hae in Kang-Nung District-. The Effects of Fermentation Temperatures and Periods on the Properties of Squid Sik-hae. Bull Korean Fish Soc 27, Kim SM, Bank OD and Lee KT The Development of Squid (Todarodes pacificus) Sik-hae in Kang-Nung District-4. The Effects of Red Pepper and Grain Contents on the Properties of Squid Sik-hae. Bull Korean Fish Soc 27, Lee SK, Shin MS, Jhong DY, Hong YH and Lim HS Changes of Kimchis Contained Different Garlic Contents During Fermentation. Korean J Food Sci Technol 2, Woo KL, Jung HS and Lee SH Effect of Salting Levels on the Changes of Taste Constituents of Domestic Fermented Flounder Sikhae of Hamkyeng-Do. Korean J Food Sci Technol 24,

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46(6)완결.indd 한수지 46(6), 689-695, 2013 Original Article Kor J Fish Aquat Sci 46(6),689-695,2013 가자미 (Verasper moseri Jordan et Gilberu) 식해의최적발효조건 ( 온도및염도 ) 한대원 1 한호준 김덕기 임미진 1 조순영 2* 강릉원주대학교식품과학과, 1 강릉원주대학교동해안해양생물자원연구센터,