Processing Optimization of Seasoned Laver Pyropia yezoensis Using Seasoning Sauce with Conger Eel Conger myriaster

摘要

This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y, lipid removal rate; Y2, texture; and Y3, sensory fish odor score) were 431.0% for X] (water amount), 115.6°C for X2 (retort-operated temperature), and 50.1 min for X} (retort-operatedtime). The RSM program results for the CES blend showed that the optimum independent variables (Xp amount of bone-softened conger eel by-products; X2, mixed sauce amount; and X, starch amount) based on the dependent variables (Y, amino-N; Y, Hunter redness; and Y, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y, water activity; Y, Hunter yellowness; and Y, overall acceptance) were 5.0%o for Xv (CES amount), 313.8°C for X (roasting temperature), and 6.0 s for X, (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.