Quality Characteristics and Optimization of Fish-Meat Noodle Formulation Added with Olive Flounder (Paralichthys olivaceus) Using Response Surface Methodology

摘要

The purpose of this study was to optimize the formulation for fish-meat noodles added with farmed olive flounder (Paralichthys olivaceus) using response surface methodology. Fish-meat (surimi) from P. olivaceus was prepared by a traditional washing process. Independent variables were Alaska pollack, fish-meat from P. olivaceus, and starch, whereas dependent variables were whiteness and texture. The results for whiteness and texture produced very significant values for whiteness (PO.001), strength (PO.001), hardness (P<0.05), breaking force (7J<0.001), chewi-ness (P<0.001), brittleness (P<0.001), extensibility force (.PO.001), and extensibility distance (PO.05). The optimal formula for fish-meat noodle was addition of 72.00 g Alaska pollack, 11.59 gP. olivaceus, and 15.86 g starch. Experimental values of whiteness, strength, hardness, breaking force, chewiness, brittleness, extensibility force, and extensibility distance under optimal conditions were 59.01±0.53, 708.22±54.12 g/cm2, 1,390.07±67.70 g/cm2, 3,622.77± 92.52 g, 2,686.94±103.22 g, 278,578.31±10,150.22 g, 52.22±2.97 g, 24.14±3.55 mm, respectively.