광어커틀릿용 톳분말 타르타르소스의 최적화

Abstract

The purpose of this study was to optimize the recipe of tartar sauce containing Hizikia fusiformis powder for Bastard halibut cutlet. Those high dietary fiber level showing sauce would be useful in increasing the intake of seafood that is usually avoided by teenagers. Response surface methodology was applied to the results of a sensory test of 16 test groups with different amounts of independent variables (mayonnaise, Hizikia fusiformis powder, pickle juice). Regression equations were statistically significant in six response variables (color, appetizing, sweetness, fishy, viscosity, overall acceptability). The optimal code values that satisfied the response variables simultaneously were -1.6918 (83.082 g) for mayonnaise, -0.6667 (1.333 g) for Hizikia fusiformis powder, and -2 (10 g) for pickle juice. Consumer acceptability test on optimized Hizikia fusiformis powder tartar sauce showed that the overall acceptability level was 4.92/5.13, resulting high score for Hizikia fusiformis powder tartar sauce, and only the variable color revealed a statistically significant difference. Proximate composition of the optimized tartar sauce containing Hizikia fusiformis powder (H. fusiformis tartar sauce) were moisture (49.60%), proteins (4.2%), fat (33.10%), carbohydrates (11.57%), and ash (1.53%). The protein digestibility(in vitro) of a Bastard halibut cutlet with H. fusiformis tartar sauce (3:1) was 78.71%. This was lower than 81.15%, the protein digestibility(in vitro) of a mixture of Bastard halibut cutlet and original tartar sauce at 3:1 mixing level(w/w). Trypsin Indigestible substrates (TIS) were 64.23 mg/100 g solid for the mixture of Bastard halibut cutlet and H. fusiformis tartar sauce and 50.18 mg/100 g solid for the mixture of Bastard halibut cutlet and original tartar sauce, showing a higher amount of TIS in the case of adding Hizikia fusiformis powder. The in vitro protein digestibility was found to be inversely proportional to the TIS. In terms of the rancidity of Bastard halibut cutlet, the TBA value and thiobarbituric acid reactive substances (TBARS) increased with the extension of the frozen storage period (50 days). This study propose that the optimized recipe of H. fusiformis tartar sauce would be helpful to consume the fish meat cutlet products. While cooked food items in the form of cutlet, which are favored by teenagers, like as they can result a negative health problem as high-fat intake. Therefore, the development of H. fusiformis tartar sauce that can reduce the protein intake through a low protein digestibility and to help supplement dietary fiber and prevent obesity for teenagers.