Application of response surface method on optimization of marlin surimi-based product

• Main Author: 黃韋誠
• Other Authors: 楊季清
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/10409977444194551797

碩士 === 國立屏東科技大學 === 食品科學系 === 92 === The purposes of this study were aimed in two objectives. The first objective involved in searching the optimum recipes of fresh and frozen marlin kamaboko sensory evaluation by response surface methodology, (RSM). The other was proposed to analyze sensory evaluation factors that affect overall acceptability. Using curdalan concentration, salt concentration, potato starch concentration, and grind time to be the factors of RSM. Potato starch in applicative concentration would promote the quality of fresh kamaboko; but above 6% starch concentration, the appearance and flavor scores would be decreased. Curdlan affect the sensory evaluation not evident; only concentration above 0.8% would affect color, chewiness, and overall acceptability. Frozen kamaboko had more sensitive sensory scores for adding potato starch. If potato starch concentration decrease 1~2%, would be the same fresh kamaboko sensory scores. Curdlan had more vectors in frozen kamaboko; concentration of curdlan above 0.2% would promote the overall acceptability. The curdlan gum strength did not decrease after freeze storage, so adding curdlan would promote the overall acceptability of the frozen kamaboko. The sensory optimum scores recipes: fresh kamaboko; curdlan: 0~0.8%, salt: 2%, potato starch: 4~5.5%, grind time: 20 minutes; frozen kamaboko; curdlan: 0.2%, salt: 2%, potato starch: 2.5~3.5%, grind time: 20 minutes. Looking for important factors which would affect overall acceptability; fresh kamaboko factors are: hardness, springiness, and chewiness; frozen kamaboko factors are: appearance and chewiness. In texture profile analysis (TPA) test, when springiness over 1.70, hardness over 2.10N, chewiness over 2.05N,fresh and frozen kamaboko correspondent sensory scores would be above 6.0.So, we could use TPA to assist a new product sensory evaluation research and saving more time and cost. Key words: Marlin kamaboko; Curdlan; Sensory evaluation; Response surface method (RSM); texture profile analysis (TPA)