반응표면분석법을 사용한 굴의 비린내 제거 최적화와 굴크로켓 제품의 개발

Abstract

Oysters contain lots of nutrients and are eaten as a raw state and a favorite food for many consumers. However, some people do not like them because of their fishy smell. In addition, there are a few kinds of processed oyster products such as oyster sauce, canned oyster, and so on. Therefore, I would like to make oyster croquette by reducing fishy smell in order to consume the product more widely. Prior to the experiment, extraction of trimethyl amine (TMA) from food was carried out in a large vessel, but there is the extraction method in a small vessel. Therefore, an optimum conditions for extracting TMA through headspace and solid phase microextracion (SPME) using a response surface methodology (RSM) were investigated. Through the experiments, TMA was found to be most produced, when 25% NaOH was added and then reacted at 10℃ for 7 minutes. In order to reduce the TMA of oysters, food materials which are known well for reducing fish smell were tried to remove fishy smell. For example, green tea powder, green tea bag, milk, washing rice, onion, radish, lemon, salt, ginger, vinegar, miso, soy sauce, wine and makgeolli (Korean traditional alcohol) were selected and it was confirmed by measuring the reduced amount of TMA. As a result, TMA was decreased in order of green tea bag> lemon> washing rice> salt water> miso> soy sauce> green tea powder> milk> radish> vinegar> ginger> makgeolli> beer> soju> wine. The main experiments were carried out using washing rice and green tea bags to determine the optimum conditions for reducing the TMA of oysters through the RSM. As a result, the best condition to reduce the TMA of the oysters was the washing rice of no diluted one for 2 hours. In the case of green tea bag solution, soaking oyster over 50℃ and under 1 hour was the optimum condition for reducing TMA in oysters. Oyster crockett was tried to confirm the blanching time of oysters suitable for oyster croquette. As a result, boiled oysters for 2 minutes were well harmonized and its product showed the best taste. Therefore, the best condition was 2 min blanching of oysters in oyster croquette. These results of oysters and oyster croquette can apply not only to other oyster products but also to fishery products.