한수지 51(5), , 2018 Original Article Korean J Fish Aquat Sci 51(5), ,2018 표면반응분석법을활용한뼈연화및비린내저감화고등어 (Scomber japonicus) 가공품의가공공정최적화 박선영 1, 2

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1 한수지 5(5), , 08 Original Article Korean J Fish Aquat Sci 5(5), ,08 표면반응분석법을활용한뼈연화및비린내저감화고등어 (Scomber japonicus) 가공품의가공공정최적화 박선영, 김용중 3 강상인, 이정석 김진수, * 경상대학교해양식품생명의학과 / 해양산업연구소, 경상대학교수산식품산업화기술지원센터, 3 부산지방식품의약품안전청유해물질분석과 Optimization of the Bone-softening and Fishy Odor-reducing Processing of Mackerel Scomber japonicus Products using Response Surface Methodology Sun Young Park,, Yong Jung Kim 3 Sang In Kang,, Jung Suck Lee and Jin-Soo Kim, * Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea Research Center for Industrial Development of Seafood, Gyeongsang National University, Togyeong 53064, Korea 3 Hazardous Substances Analysis Division, Busan Regional Korea Food & Drug Administration, Busan 47366, Korea This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were.8% and 0.04%, respectively, and the optimum immersion time was 5. min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points,.%, and 0.6 mg/00 g, respectively, which were similar to the actual measured values of 7.6±. points,.0±0.% and 03.±3.8 mg/00 g. Moreover, the heating temperature and time for bone-softening based on RSM were 07.3 C and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were 6.5 g/cm and 0.09%, respectively, which were also similar to the actual measured values of 7.±.6 g/cm and 0.0±0.0%. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing ( 0, 8 h), filleting, washing/ dewatering, immersing in an.8% doenjang -0.04% citric acid solution for 5 min, washing/dewatering, heating (07.3, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment. Key words: Mackerel, Scomber japonicus, Response surface methodology, Fish bone, Fishy odor 서론 (Kim et al., 007) [ 0 ( ) M/T] (KOSIS, 08) (Kim, 07). lysine threonine (Leu et al., 98),,,, (anti-allergy) eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA) n-3, (Thurston et al., 980), (Gaull et al., 983), (Sebring and Huxtable, 985) (taurine), (myglobin) (hemoglobin) (heme) (Park et al., 995) (Simopoulou, 99)., Korean J Fish Aquat Sci 5(5), , October 08 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 9 August 08; Revised 6 September 08; Accepted October 08 *Corresponding author: Tel: Fax: address: jinsukim@gnu.ac.kr Copyright 08 The Korean Society of Fisheries and Aquatic Science 499 pissn:0374-8, eissn:87-885

2 500 박선영ㆍ김용중ㆍ강상인ㆍ이정석ㆍ김진수,,, (Park et al., 995).,, (HMR, home meal replacement) (at FIS, 05).,,,.,,., (Agustinelli and Yeannes, 05), (Lee et al., 990), (Kim et al., 03), (Luo et al., 00), (Kim et al., 008), (Yu and Cho, 06), (Jung et al., 04),, (Ishikawa et al., 987; Shimosaka et al., 987; Mao et al., 04) (Ishikawa et al., 989).,,.. 재료및방법 재료 B cm ( cm), g ( g) (Daesang Co. Ltd., Korea), (Keumyang International Co. Ltd., Korea) (Ottogi Co. Ltd., Korea), (ES Food Ingredients Co. Ltd., Korea) 제조조건최적화를위한실험설계 [ (dressed, H&G) ] 4 (, %, 0.%,, 0.% ) (5, ), (SX-500, Tomy Kogyo Co., Japan) (00, 4 ). ph,,. (response surface methodology, RSM),., (central composite design) Table.3-4.7% (w/v), % (w/v) , 7 (Table ). 3 center point value. 7 ( ), (%) (mg/00 g),., Table. Symbol, experimental range and values of the independent variables in the central composite design for preparing fishy odorreduced mackerel Scomber japonicus Purpose Independent Symbol Fishy odor-reducing Range level Doenjang (%) X Citric acid (%) X Soaking time (min) X Purpose Independent Symbol Fish bone-softening Range level Heating temperature ( ) X Heating time (h) X

3 뼈연화, 비린내저감화고등어의가공최적화 50 ( ) RSM Table 83-, Table 3.. temperature logger (EBI, Ebro Co., Germany).,,, ( ) MINITAB (MINITAB Ver. 4, MINITAB, Pennsylvania, USA), MAPLE software (MAPLE Ver., Maple Soft, Canada). Table. Central composite design of dependent variables and responses of independent variables for process optimization of fishy odor-reduced mackerel Scomber japonicus, and overall acceptance, salinity and total acidity of fishy odor-reduced mackerel Scomber japonicus prepared under the conditions Run no. Independent variable Response variable X X X 3 Y Y X (Doenjang concentration, %), X (citric acid concentration, %), X 3 (soaking time, min). Y (overall acceptance, score), Y (salinity, %), (acidity, mg/00 g). ph 및총산도 ph 5 g 9 (v/w), (0,035 g, 5 ) ph meter (ORION 3 STAR, Thermo Scientific Orion, Singapore). Chang et al. (00) 00 g 0. N NaOH ph 8.4 (ml). (mg/00 g) = (g) 염도 (MFDS, 08)., g, (500 ml) 0 ml (K CrO 4 ) N (AgNO 3 ). (%)= A B 5.85 (w/w%, w/v%) (g) A = 0.0 N (ml) B = 0.0 N Table 3. Central composite design of reduced variables and responses of dependent variables for processing fishy odor-reduced and bone-softened mackerel Scomber japonicus, and cutting strength and deskinning degree of fishy odor-reduced and bone-softened mackerel Scomber japonicus prepared under the conditions Run no. Independent variable Response variable X X Y Y , , X (heating temperature, ), X (heating time, h). Y (cutting strength, g/cm ), Y (deskining degree, %).

4 50 박선영ㆍ김용중ㆍ강상인ㆍ이정석ㆍ김진수 휘발성염기질소 Kapute et al. (0) Conway unit. 0 g 30 ml (Polytron PT 00E, Kinematica AG, Switzerland). Conway unit ml, 50% K CO 3 ml, 0.0 N H BO 3 ml 500 L 37 0, Conway unit 0.0 N H SO 4. (mg/00 g) = ( - ) 0.4 factor 00 (g) 절단강도 Park and Lee (005) ( cm) (3 mm), rheometer (CR-00D, Sun Scientific Co., Japan). load cell (max) 0 kg, chart speed 60 mm/min, adapter (No. 0). 어피탈락율특성 (%). Fig.. ph and volatile basic nitrogen (VBN) content of mackerel Scomber japonicus soaked in various additive solutions (00% white wine, % doenjang, 0.% curry powder, 0.% citric acid). Different letters on the data of the same experimental item indicate a significant difference at P<0.05., /. 관능적종합기호도 panel member 0., (00 ) 4 ( 5 ), 6-9, 통계처리 (5% Table 4. Sensory score on fishy odor reduction of mackerel Scomber japonicus soaked in various additive solutions and unit price of additive solutions Solutions Water White wine Doenjang Curry powder Citric acid Concentration (%) Sensory score 5.0±0.0 a 5.8±0.5 b 7.±0.5 c 6.0±0.4 b 8.±0.8 c Unit price (won/l) - 5, Different letters on the data of the same row indicate a significant difference at P<0.05. Table 5. Response surface model for process optimization of fishy odor-reduced mackerel Scomber japonicus Responses Quadratic polynomial model equations R P-value Y X +0.34X X X X X Y X +0.08X X +4.05X X Y (overall acceptance, score), Y (salinity, %), (acidity, mg/00 g). X (Doenjang concentration, %), X (citric acid concentration, %), X 3 (soaking time, min).

5 뼈연화, 비린내저감화고등어의가공최적화 503 Fig.. Three dimensional response surface plot for processing optimization of fishy odor-reduced mackerel Scomber japonicus based on Y (the overall acceptance, score), Y (salinity, %) and (acidity, mg/00 g). X (Doenjang concentration, %), X (citric acid concentration, %), X 3 (soaking time, min). ) SPSS (SPSS for window, release 0.) ANOVA test Duncan (Steel and Torrie, 980). 결과및고찰 비린내개선.. ( ) 4 [ ( ), %, 0.% 0.% ] ph Fig.. ph mg/00 g, mg/00 g ph (P<0.05)., ph ( mg/00 g) ( mg/00 g) ( mg/00 g) ( mg/00 g)., ph, ph (Park et al., 995). ph ph,

6 504 박선영ㆍ김용중ㆍ강상인ㆍ이정석ㆍ김진수 Fig. 3. Three dimensional response surface plots for processing fishy odor-reduced and bone-softened mackerel Scomber japonicus based on Y (cutting strength (g/cm ) and Y (deskining degree, %). X (heating temperature, ), X (heating time, h).. 4 Table 4. 4 [ ( ), %, 0.% 0.% )], 5.0. Table 6. Analysis of variance (ANOVA) for response of dependent variables (Y and Y ) for process optimization of fishy odor-reduced mackerel Scomber japonicus Independent Sources DF SS MS F-value P-value Y Y Model Linear Square Interaction Residual Lack of fit Pure error Total Model Linear Square Interaction Residual Lack of fit Pure error Total Model Linear Square Interaction Residual Lack of fit Pure error 45 Total Y (overall acceptance, score), Y (salinity, %), (acidity, mg/00 g). DF, Degrees of freedom; SS, Sum of square; MS, Mean square.

7 뼈연화, 비린내저감화고등어의가공최적화 , 8., (7. ), (6.0 ), ( ), (P>0.05)., 4 5,800, (4 ) (4 ),. ph,, ph. 비린내저감화를위한된장및구연산의최적농도조건구명 (, ) (X,.3-4.7%), (X, %) (X 3, ) 5 (Table ). 7,,, Table. (, ) (, ) (MINITAB) response surface analysis by least-squares regression (RSREG) 3 Maple software 3 (Fig. ). (Y ) X ( ) , X ( ) , X 3 ( ) , (Y ) X X , X , Table 7. Optimal conditions predicted for preparing fishy odor-reduced mackerel Scomber japonicus obtained by MINITAB program Dependent variables Value X X X 3 Target Y Coded Actual Target... Y Coded Actual Target Coded Actual Coded Multiple response optimization Actual Predicted Y, 7.7 score; Y,.%;, 0.6 mg/00 g. X (Doenjang concentration, %), X (citric acid concentration, %), X 3 (soaking time, min). Y (overall acceptance, score), Y (salinity, %), (acidity, mg/00 g).

8 506 박선영ㆍ김용중ㆍ강상인ㆍ이정석ㆍ김진수 +.68., ( ) X , X X , X X 3. MINITAB RSREG, (P<0.05) Table 5 Table 8. Predicted and experimental data on the dependent variables (sensory evaluation, salinity and acidity) of fishy odorreduced mackerel Scomber japonicus under processing optimal conditions Dependent variables Predicted value Experimental value Y (Sensory evaluation, score) ±. Y (Salinity, %)..0±0. (Acidity, mg/00 g) ±3.8. ANOVA P value (Table 6), 0.00, ,, , (lack of fit test) P value 0.0, , (R ) 0.80, model 0.005, (Zhou and Regenstein, 004).,. Table 9. Optimum response surface model for processing fishy odor-reduced and bone-softened mackerel Scomber japonicus Responses Quadratic polynomial model equations R P-value Y -95.3X -35.9X +679.X +45.0X X Y X +0.34X X +78X Y (cutting strength, g/cm ), Y (deskining degree, %) X (heating temperature, ), X (heating time, h). Table 0. Analysis of variance (ANOVA) for response of dependent variables for processing fishy odor-reduced and bone-softened mackerel Scomber japonicus Independent Sources DF SS MS F-value P-value Y Y Model Linear Square Interaction Residual Lack of fit Pure error 5 7 Total Model Linear Square Interaction Residual Lack of fit Pure error Total Y (cutting strength, g/cm ), Y (deskining degree, %). DF, Degrees of freedom; SS, Sum of square; MS, Mean square.

9 뼈연화, 비린내저감화고등어의가공최적화 507, 5, % mg/00 g., MINITAB, target (9.0 ), (.% 99.8 mg/00 g). Table MINITAB Table 7.,,.8%, 0.04%, 5.,, 7.7,.% 0.6 mg/00 g, 7.6,.0%, 03. mg/00 g (Table 8).,. 뼈연화를위한최적가열조건구명, ( ) Frozen fish (mackerel) - Semi-thawing - Removing head, viscera and washing/dewatering Dressed fish (mackerel) - Soaking in.8% doenjang-0.04% citric acid solution for 5 min - Washing/dewatering - Heating at 07.3 for 4.4 hours/cooling - Freezing - Depanning - Inner bag-packing - Outer bag-packing Fishy odor-reduced and bone-softened mackerel Fig. 4. Flowchart for preparing fishy odor-reduced and bone-softened mackerel Scomber japonicus. 83-, (Table )., Table. Optimal conditions predicted for processing fishy odor-reduced and bone-softened mackerel Scomber japonicus obtained by MINITAB program Dependent variables Value X X Target Y Coded Actual Target Y Coded Multiple response optimization Actual Coded Actual Predicted Y, 6.5; Y, X (heating temperature, ), X (heating time, h). Y (cutting strength, g/cm ). Y (deskining degree, %).

10 508 박선영ㆍ김용중ㆍ강상인ㆍ이정석ㆍ김진수 Table. Predicted and experimental data on the dependent variables (sensory evaluation, salinity and acidity) of fishy odor-reduced and bone-softened mackerel Scomber japonicus under processing optimal conditions Dependent variables Predicted value Experimental value Y (cutting strength, g/cm ) ±.6 Y (deskining degree, %) ±0. (Y ) (Y ) Table 3. 3 maple software 3 (Fig. 3.). (Y ) X ( ) , X ( ) (Y ) X MINITAB RSREG, (P<0.05) Table 9. ANOVA P value (Table 0), 0.000, , (P<0.05)., P value 0.000, , (R ) model (Zhou and Regenstein, 004).,., 36-,76 g/ cm 0-.0%. ( ) MINITAB, target 50 g/cm, 0%. Table 3 MINITAB Table. (50 g/cm ) (0%) , 6.5 g/cm 0.09%, 7..6 g/cm %, (Table ).,. 뼈연화고등어가공품의최적제조공정 Fig. 4. (fillet),,. - [ (.5%, w/v), (0.0%, w/v)] 54, ,,.,. ( ),.. 사사 06 ( ). References Agustinelli SP and Yeannes MI. 05. Sensorial characterization and consumer preference analysis of smoked mackerel

11 뼈연화, 비린내저감화고등어의가공최적화 509 (Scomber japonicus) fillets. IFRJ, dx.doi.org/0./ijfs at FIS Processing food classification market status (Ready-to-Eat Foods). Retrieved from or.kr/article/m /view.do?articleid=736 on Feb 8, 07. Chang CL, Ding Z, Patchigolla VN, Zuaue B and Savran CA. 00. Diffractometric biochemical sensing with smart hydrogels. IEEE SENSORS Conference publications, Waikoloa, Hawaill, U.S.A., ICSENS Gaull GE, Wright CE and Tallan HH Taurine in human lymphoblastoid cell: uptake and role in proliferation. Prog Clin Biol Res 5, Ishikawa M, Mori SJ, Watanabe HSK and Sakai Y Softening of fish bone I. Relation between softening rate and solubilization rate of organic matter from fish bone. J Food Proeess Preserv, org/0./j tb00095.x. Ishikawa M, Mori SJ, Watanabe HSK and Sakai Y Softening of fish bone. II. Effect of acetic acid on softening rate and solubilization rate of organic matter from fish bone. J Food Proeess Preserv 3, org/0./j tb00095.x. Jung TK, Kim BS and Kim MH. 04. The optimization and quality characteristics of mackerel soybean paste marinadesauce prepared using response surface methodology. J Food service Management 7, Kapute F, Likonwe J and Kang'ombe J. 0. Quality assessment of fresh lake Malwi tilapia (Chambo) collected from selected local and super markets in Malawi. J Food Safety 4, 3-. Kim JS, Heu MS, Kim HS and Ha JH Fundamentals and applications of seafood processing. Hyoil Publishing Co., Seoul, Korea, 9-3. Kim GW, Kim HK, Kim JS, An HY, Hu GW, Son JK, Kim OS and Cho SY Characterizing the quality of salted mackerel prepared with deep seawater. Korean J Fish Aquat Sci 4, Kim KBWR, Jung DH, Park SH, Kang BK, Pak WM, Kang JE, Park HM and Ahn DH. 03. Quality properties and processing optimization of mackerel (Scomber japonicus) sausage. Korean J Food Nutr 4, org/0.3746/jkfn Kim MJ. 07. Monitoring and risk assessments of biogenic amine in mainly consumed seafoods. MS. Thesis, Gyeongsang National University, Tongyeong, Korea. KOSIS (Korean Statistical Information Service). 08. Product statistic. Retrieved from statisticslistindex.do?menuid=m_0_0&vwcd=mt_ ZTITLE&parmTabId=M_0_0 on Mar 0, 08. Leu SS, Jhaveri SN, Karakoltsidis P and Constantinides SN. 98. Atlantic mackerel (Scomber scombrus, L): seasonal variation in proximate composition and distribution of chemical nutrients. J Food Sci 46, Lee EH Studies on the processing of frozen seasoned mackerel meat. Korean J Food Nutr 9, Lee EH, Kim MC, Kim JS, Ahn CB, Joo DS and Kim SK Studies on the processing of frozen seasoned mackerel meat.. Processing of frozen seasoned mackerel meat and changes in its taste compounds during storage. Korean J Food Nutr 8, Luo X, Yang R, Zhao W, Cheng Z and Jiang X. 00. Gelling properties of Spanish mackerel (Scomberomorus niphonius) surimi as affected by washing process and high pressure. Int J Food Eng 6, Mao W, Xu X, Xu YS, Jiang QX and Xia WS. 04. Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality. J Ferment Bioeng 46, -6. MFDS (Ministry of Food and Drug Safety). 08. Food code. Retrieved from on Feb Park YH, Chang DS and Kim SB Processing and utilization of fisheries. Hyungsueol Publishing Co. Ltd., Seoul, Korea. Park JH and Lee KH Quality characteristics of beef meat of various places of origin. Korean J Soc Food Cook Sci, Steel RGD and Torrie H Principle and Procedures of Statistics. st ed. McGraw-Hill Kogakucha, Tokyo, Japan. Sebring LA and Huxtable RJ Taurine modulation of calcium binding to cardiac sarcolemma. J Pharmacol Exp Ther 3, Shimosaka C, Shimomura M and Terai M Change in the physical properties and composition of fish bone during cooking by heating under normal pressure. J Home Economics Japan 47, 3-8. Simopoulou AP. 99. Omega-3 fatty acids in health and disease and in growth and development. Am J Clim Nutr 54, Thurston JH, Hauhart RE and Dirgo JA Taurine, a role in osmotic regulation of mammalian brain and possible clinical significance. Life Sci 6, org/0.06/ (80) Yu GY and Cho IH. 06. Comparison on physico-chemical and affective properties in mackerel cooked by electric pan and under superheated steam. Korean J Food Cook Sci 3, Zhou P and Regenstein JM Optimization of extraction conditions for pollock skin gelatin. J Food Sci 69,

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/

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/ 한수지 48(6), 839-848, 05 Original Article Korean J Fish Aquat Sci 48(6),839-848,05 Response Surface Methodology 를이용한숭어 (Mugil cephalus) 반염건품의개발 박권현 허민수 김진수 * 아워홈식품사업부, 경상대학교식품영양학과, 경상대학교해양식품생명의학과 / 해양산업연구소