Processing optimization of restructured jerky from sea rainbow trout frame muscle

• Published in: Food science and biotechnology Vol. 25; no. 3; pp. 707 - 712
• Main Authors: Kang, Sang In, Kim, Min Woo, Kim, Yong Jung, Kim, Min Joo, Choi, Byeong Dae, Heu, Min Soo, Kim, Jin-Soo
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.06.2016; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; drying; drying temperature; Food Science; hardness; muscles; Nutrition; Oncorhynchus mykiss; response surface methodology; water content; 식품과학; jerky; restructured jerky; fish jerky; rainbow trout frame; rainbow trout
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-016-0123-6

This study determined optimal drying temperature and time on the moisture content, hardness, and overall sensory acceptance of restructured jerky from sea rainbow trout frame muscle (RJ-SRTF) using response surface methodology. The optimal drying conditions with respect to the above variables were 67.2°C for drying temperature and 8.6 h for drying time. The predicted values of response optimal conditions were 18.8 g/100 g for moisture content, 495.8 g/cm 2 for hardness, and a score of 7.2 for overall sensory acceptance. The actual values obtained in this experiment were 19.1±0.6 g/100 g for moisture content, 453.9±91.0 g/cm 2 for hardness, and a score of 7.4±0.5 for overall sensory acceptance. Both actual and predicted values were nearly identical. In conclusion, the models are adequately fitted to experimental data and suitable for optimization.