kfas

823

Copyright © 2020 The Korean Society of Fisheries and Aquatic Science pISSN:0374-8111, eISSN:2287-8815

서 론

바지락은석패목백합과에속하는부족류로우리나라남해및 서해연안지역에서널리양식되고있다

.

(Moon et al., 2003).

7

에서

8

1

,

5

(Ministry of Oceans and Fisheries, 2019).

(Yoon et al., 2007)

,

. Extrusion cooking

바지락(Ruditapes philippinarum) 조미소재 제조를 위한 Extrusion Cooking 공정의 최적화

신의철·곽동윤 ¹ ·안수영 ¹ ·권상오 ¹ ·최윤진 ² ·김동민 ² ·최기범 ² ·부창국·김선봉 ² ·김진수 ³ ·이정석 ⁴ · 조승목 ² *

경남과학기술대학교 식품과학부, ¹에스앤디㈜ 연구소, ²부경대학교 식품공학과/식품연구소, ³경상대학교 해양식품생명의학과/해양산업연구소,

4경상대학교 수산식품산업화 기술지원센터

Optimization of Extrusion Cooking Conditions for the Preparation of Seasoning from Manila Clam Ruditapes philippinarum

Eui-Cheol Shin, Dongyun Kwak

¹

¹

¹

²

²

²

²

³

⁴

²

Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea

1S&D Research and Development Institute, Cheongju 28156, Korea

2Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 48513, Korea

3Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea

4Research Center for Industrial Development of Seafood, Gyeongsang National University, Tongyeong 53064, Korea

The Manila clam Ruditapes philippinarum , is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodol- ogy (RSM). Barrel temperature ( X ₁ , 140-160°C) and screw speed ( X ₂ , 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance ( Y , points). The estimated optimal conditions were as follows: overall acceptance ( Y ): X ₁ =140°C and X ₂ =560 rpm. The indicated value of the dependent variable overall acceptance ( Y ) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness inten- sities, and the lowest sensory scored sample showed more off-flavor compounds.

Keywords: Manila clam, Ruditapes philippinarum , Flavoring, Extrusion cooking, Electronic nose and tongue

*Corresponding author: Tel: +82. 51. 629. 5833 Fax: +82. 51. 629. 5824 E-mail address: [email protected]

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received 27 October 2020; Revised 13 November 2020; Accepted 17 November 2020 저자 직위: 신의철(교수), 곽동윤(연구원), 안수영(부장), 권상오(연구소장), 최 윤진(학부생), 김동민(학부생), 최기범(대학원생), 부창국(대학원생), 김선봉 (교수), 김진수(교수), 이정석(교수), 조승목(교수)

https://doi.org/10.5657/KFAS.2020.0823

Korean J Fish Aquat Sci 53(6), 823-833, December 2020

신의철

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압력그리고기계적전단력의조합에의해단시간에식품원재 료에열반응을일으키고동시에성형이이루어지는압출성형 공정으로스낵

,

(Ilo et al., 2000; Lee, 2003).

extrusion cooking

,

Maillard

(Yaylayan et al., 1992).

,

high temperature short time (HTST)

(Riha and Ho, 1998).

본연구에서는국물요리의맛을내는데널리애용되는바지 락으로부터조미키베이스

(key base)

extru-

sion cooking

.

소재

extrusion cooking

(response surface methodology, RSM)

.

(dependent variable)

(Y)

.

(independent variable)

extruder

(barrel)

(X

, °C)

(X

, rpm)

. Extruder

(Guha et al., 1997; Osman et al., 2000; Plunkett and Ainsworth, 2007). Extruder

,

(Guha et al., 1997).

, extrusion cooking

.

재료 및 방법

재료

바지락

(Ruditapes philippinarum)

(Gochang, Korea)

.

(OV-01, Jeio Tech Co. Ltd., Daejeon, Korea)

70°C

.

㈜ (Seoul, Korea)

,

(ISP)

Solae LLC (St. Louis, MO, USA),

Weifang Shengtai Medicine Co. Ltd (Weifang, Shandong, China),

㈜

(Siheung, Korea)

.

.

Extrusion Cooking

Extrusion cooking

(40.0%),

(40.9%),

(10.0%),

(2.0%),

(0.4%)

및 아미노산화합물

(6.7%)

.

extrusion cooking

(FX-40; MillingInd Co., Ltd., Seoul, Korea)

. Extrusion cooking

2 mm

,

0.25 kg/min

20%

(400-560 rpm)

(140-160°C)

extrudate

.

extrudate

(OF-22GW, Jeio Tech Co. Ltd., Daejeon, Korea)

용하여

60°C

3

조미키베이스분말로제조하였다

. 반응표면분석법 설계

관능적기호도가우수한바지락조미소재개발을위해

extru-

sion cooking

(RSM)

.

(central composite de- sign)

.

(independent variable)

(X

, °C)

(X

, rpm)

,

(dependent variable)

(Y, points)

.

(X

)

(X

)

의부호화및부호화되지않은실제실험값을

Table 1

었다

.

.

4

factorial points, 4

axial points, 3

center points

, Table 2

11

.

반응표면분석법 통계분석 및 최적화

무작위로수행된

Table 2

Y (

)

MINTAB

(Version 16; Minitab Inc., State College, PA, USA)

,

(response model equa- tion)

.

Y=β

+ ∑

i=1

β

X

+ ∑

i=1

β

X

+ ∑

i=1

∑

β

X

X

여기서

Y

β

, β

, β

, β

, X

, X

.

extrusion

Table 1. Experimental range and values of independent variables in the central composite design for extrusion cooking in prepara- tion of seasoning from Manila clam Ruditapes philippinarum Independent variables Symbol Range and levels

-1.414 -1 0 +1 +1.414 Barrel temperature (°C) X₁ 140 143 150 157 160 Screw speed (rpm) X₂ 400 423 480 537 560

cooking

MINTAB

response

optimizer

,

하에서실제실험을통하여얻어진종속변수의값과의비교를 통해추정된종속변수의값을검증하였다

.

3

MAPLE software (Version 7; Waterloo Maple Inc., Water- loo, ON, Canada)

.

관능평가

관능평가는부경대학교식품공학과소속

22

27

15

(

7

8

)

. Extrusion cooking

75°C

1.5% (w/v)

.

,

0.3% (w/v)

.

,

,

.

9

(1

,

; 5

,

; 9

,

)

. 전자혀를 이용한 맛 성분 분석

각샘플이가지는맛성분의패턴은전자혀시스템을이용하 여분석하였다

.

5

2

(ASTREE-II electronic tongue; Alpha MOS, Toulouse, France)

.

STS (saltiness)

, UMS (umami)

, SWS (sweet- ness)

, SRS (sourness)

,

BRS (bitterness)

(Lee et al., 2020).

10 g

vial

100 mL

50°C

150 rpm

1

.

particle

.

sampler

2

,

.

5

,

taste pattern

(Lee et al., 2020).

전자코 분석

각샘플에존재하는휘발성향기성분을분석하고자전자코시 스템

(HERACLES Neo; Alpha MOS, Toulouse, France)

.

3 g

headspace vial

50°C

500 rpm

20

headspace

성성분을

syringe

.

전자코시스템에장착된자동시료채취기를통해진행되었고

,

포집량은

5,000 μL

장착된

gas chromatography inlet

.

에서분석컬럼은

MXT-5

.

조건을보면

acquisition time

230

, trap absorption temperature 40°C, trap desorption temperature 240°C

.

retention index

Kovat’s index library

AroChemBase (Alpha MOS)

.

3

odor pattern

, retention index

Table 2. Central composite design matrix and values of dependent variables for extrusion cooking in preparation of seasoning from Manila clam Ruditapes philippinarum

Number

Independent variables

Dependent variables

Coded values Uncoded values

X₁ X₂ X₁ X₂ Y

Factorial portions

1 -1 -1 143 423 5.80

2 1 -1 157 423 5.90

3 -1 1 143 537 8.00

4 1 1 157 537 5.90

Axial portions

5 -1.414 0 140 480 7.10

6 1.414 0 160 480 5.20

7 0 -1.414 150 400 5.50

8 0 1.414 150 560 6.70

Center points

9 0 0 150 480 6.10

10 0 0 150 480 6.20

11 0 0 150 480 6.30

X₁, Barrel temperature (°C); X₂, Screw speed (rpm); Y, Overall acceptance (points).

신의철

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826

개별화합물을동정하였다

.

discriminant pattern

(Lee et al., 2020).

결과 및 고찰

반응표면 모델식의 진단

중심합성계획법

(central composite design)

extrusion processing

(Y)

Table 2

.

(independent variable)

(X

, °C)

(X

, rpm)

(dependent variable)

(Y)

2

(response surface model equation)

(Bas and Boyacı, 2007; Bezerra et al., 2008).

(X

, X

),

(X

X

, X

X

)

(X

X

)

coefficient

P-value

Table 3

.

(constant),

(X

, X

)

(X

X

)

0.05

(P<0.05).

,

(X

X

, X

X

)

P-value

0.669

0.853

P<0.05

.

coef- ficient

P-value

(Y)

(Table 4).

(R

)

0.957

(Shishir et al., 2016).

P-value

0.002

(P<0.05).

분산분석

본바지락키베이스

extrusion cooking

ANOVA(analysis of variance)

(Table 5).

(Y)

(linear)

(interaction)

,

(square)

P-value

0.902

로

P<0.05

.

,

(lack of fit)

P-value

0.05

(Isa et al., 2011).

P-value

0.112

0.05

.

반응표면 3차원 그래프 및 인자의 영향 분석

통계적으로산출된반응표면모델식에따라독립변수배럴온 도

(X

, °C)

(X

, rpm)

(Y, points)

3

내었다

(Fig. 1).

구물질들은열과기계적전단력과압력에의해반응향

(reaction

flavor)

Table 3. Estimated coefficients of the fitted quadratic polynomial equations for optimizing extrusion cooking conditions of seasoning from Manila clam Ruditapes philippinarum as a function of barrel temperature (X₁, °C) and screw speed (X₂, rpm)

Parameters Constant X₁ X₂ X₁X₁ X₂X₂ X₁X₂

Y Coefficient 6.200 -0.586 0.487 0.044 0.019 -0.550

P-value 0.001 0.001 0.002 0.669 0.853 0.005

Y, Overall acceptance (points).

Table 4. Response surface model equations for optimizing extrusion cooking conditions of seasoning from Manila clam Ruditapes philip- pinarum as a function of barrel temperature (X₁, °C) and screw speed (X₂, rpm)

Quadratic polynomial model equations R² P-value

Y=6.2-0.586 X₁+0.487 X₂+0.044 X₁²+0.019 X₂²-0.550 X₁X₂ 0.957 0.002 Y, Overall acceptance (points).

Fig. 1. Three-dimensional response surface plots of overall accep- tance (Y) of seasoning from Manila clam Ruditapes philippinarum as a function of barrel temperature (X₁, °C) and screw speed (X₂, rpm).

향

(savory flavor)

(Manley, 1995). Extrusion cook- ing

(Y, points)

(X

, °C)

(X

, rpm)

.

내부스크류의기계적움직임에의하여자가발열

(heat dissipa-

tion)

공급될지라도그일부가열에너지로변환이되어결국식품원 료는열에너지를추가로받게된다

(Chung and Lee, 1997).

, extrusion cooking

.

140°C

는스크류회전에의한추가적인열상승이

Maillard

진시켜고기향

,

역할을한것으로보이나

,

160°C

스크류의회전에의한열상승은배럴내부에서과도한반응으 로오히려내용물이탄화를일으킬수있는조건이되어탄냄새 나이취발생으로인하여종합기호도가낮아진것으로사료된 다

(Kim et al., 2006).

한편

,

(salty taste),

(umami taste)

(Manila clam taste)

(Fig. 2).

,

0.3%

(w/v)

.

,

에서중요하게작용할것으로예상되었던감칠맛

(R

=0.7249)

(R

=0.7301)

. Maillard reaction

,

Maillard reaction

(Normah and Noorasma,

2018)

(Ogasawara et al., 2006),

(Zhang et al., 2019),

(Xu et al., 2018)

.

Table 5. Analysis of variance for dependent variable Dependent

variables Sources DF SS MS F-value P-value

Y

Regression

Linear 2 4.644 2.322 44.34 0.001 Square 2 0.011 0.006 0.11 0.902 Interaction 1 1.210 1.210 23.10 0.005 Residual

Lack of fit 3 0.242 0.081 8.06 0.112 Pure error 2 0.020 0.010

Total 10

DF, Degrees of freedom; SS, Sum of square; MS, Mean square; Y, Overall acceptance (points).

Overall aceptance (ponits)

4 5 6 7 8 9

Sa lty ta st e (p oi nt s)

0 2 4 6 8

Overall aceptance (ponits)

4 5 6 7 8 9

U m am i ta st e (p oi nt s)

0 2 4 6 8

Overall aceptance (ponits)

4 5 6 7 8 9

M an ila cl am ta st e (p oi nt s)

0 2 4 6 8

y=0.2934x+2.9939 R

=0.1143

y=1.1139x-1.348 R

=0.7249

y=1.1532x-1.5675 R

=0.7301

1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0

SRS_Sourness

STS-Saltiness

UMS_Umami SWS-Sweetness

BRS-Bitterness

Control RSM No. 3 RSM No. 6

SRS_Sourness STS-Saltiness

UMS_Umami SWS-Sweetness BRS-Bitterness

-0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8

-4 -3 -2 -1 0 1 2 3

PC2 (1. 98 % )

PC1 (98.02 %)

RSM No. 3

RSM No. 6 Control

Fig. 2. Correlations between overall acceptance and salty, umami and Manila clam tastes of seasoning from Manila clam Ruditapes philippinarum.

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Extrusion cooking 조건의 최적화 및 검증

본연구에서는 종속변수인종합적기호도

(Y)

extrusion cooking

MINTAB

response optimizer

(Table 6).

,

(Y)

(Max)

(X

, °C)

(X

, rpm)

(coded value)

(uncoded value)

:

(X

) -1.414, 140°C;

(X

) 1.414,

560 rpm.

에서예상되는종속변수종합적기호도

(Y)

8.94

로나타났다

.

(Cho et al., 2005; Yoon

et al., 2017).

8.82

.

미처리군과의 관능특성 비교

RSM

No. 3

No. 6

extrusion cooking

(control)

(Fig. 3).

(control)

,

(umami taste)

(Manila clam taste)

. RSM

적기호도가가장낮은

No. 6

관능적특성을보였다

.

, extrusion

cooking

적용필요성이매우높은것을알수있었다

.

No. 6 samples. Control sample means products not to be treated by extrusion cooking. RSM, response surface methodology.

Table 6. Response optimization for extrusion cooking conditions for the preparation of seasoning from Manila clam Ruditapes philippinarum Optimal conditions

X₁ (Barrel temperature, °C) X₂ (Screw speed, rpm)

Coded value Actual value Coded value Actual value

-1.414 140 1.414 560

Y(Overall acceptance, points)

Target value

Max

Predicted values 8.94

Experimental values 8.82±0.5

Fig. 4. Taste intensity of samples using electronic tongue. Con- trol sample means products not to be treated by extrusion cooking.

RSM, response surface methodology.

Overall aceptance (ponits)

4 5 6 7 8 9

Sa lty ta st e (p oi nt s)

0 2 4 6 8

Overall aceptance (ponits)

4 5 6 7 8 9

U m am i ta st e (p oi nt s)

0 2 4 6 8

Overall aceptance (ponits)

4 5 6 7 8 9

M an ila cl am ta st e (p oi nt s)

0 2 4 6 8

y=0.2934x+2.9939 R

=0.1143

y=1.1139x-1.348 R

=0.7249

y=1.1532x-1.5675 R

=0.7301

1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0

SRS_Sourness

STS-Saltiness

UMS_Umami SWS-Sweetness

BRS-Bitterness

Control RSM No. 3 RSM No. 6

SRS_Sourness STS-Saltiness

UMS_Umami SWS-Sweetness BRS-Bitterness

-0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8

-4 -3 -2 -1 0 1 2 3

PC2 (1. 98 % )

PC1 (98.02 %)

RSM No. 3

RSM No. 6

Control

전자혀 및 전자코 분석

RSM

No. 3

샘플그리고가장낮은종합적기호도가

No. 6

5

지맛성분에대한상대적강도를비교하여

Fig. 4

다

.

No. 3

과의비교에서높은

sourness, umami

sweetness

.

No. 6

sourness, umami

sweetness

.

saltiness

bitterness

Table 7. Volatile compounds in seasoning from Manila clam Ruditapes philippinarum using electronic nose

(Peak area×10³) Compounds RT^a(RI^b) Sensory description Control Sample No. 3 Sample No. 6

Butane 17.63 (380) Faint 11.99 14.09 41.33

Trimethylamine 20.39 (424) Amine, Ammoniacal, Fishy, Pungent 15.22 44.15 246.38

Ethanol 22.63 (460) Alcoholic, Ethanol, Pungent, Strong 10.91 12.11 32.21

2-Methylbutane 23.77 (478) Gasoline, Pleasant 0.25 0.90 3.81

Dimethyl sulfide 25.03 (498) Cabbage, Corn, Green, Onion, Sulfurous 0.43 0.39 1.50

2-Methylpropanal 27.31 (534) Burnt, Fresh, Pungent, Spicy 16.82 85.72 477.12

Acetonitrile 28.23 (549) Aromatic 13.02 89.43 514.74

Butanal 29.89 (575) Green, Malty, Pungent, Chocolate 3.01 2.28 6.11

3-Methylfuran 33.17 (615) - 0.09 0.27 1.25

3-Methylbutanal 37.91 (654) Aldehydic, Almond, Cheese, Fruity, Fatty 0.71 6.65 65.38

Benzene 40.43 (676) Aromatic, Gasoline, Pleasant 8.15 2.46 3.40

Pentan-2-one 42.39 (692) Acetone, Banana, Fruity, Sweet, Thinner 0.09 0.30 0.63

Heptane 43.59 (703) Alkane, Fruity, Sweet 6.25 3.72 5.00

Butanethiol 44.67 (713) Coffee, Garlic, Onion, Sulfurous 0.36 0.44 1.50

3-Methyl-1-butanol 45.97 (725) Alcoholic, Balsamic, Cheese, Onion 0.02 0.07 0.28

2-Pentenal 47.47 (740) Apple, Fruity, Green, Oily, Pungent 0.27 0.36 2.72

2-Methyl-1-butanol 49.69 (761) Fresh, Fruity, Malty 0.10 0.21 1.01

1,1,2-Trichloro-ethane 50.95 (773) Pleasant, Sweet 0.32 0.21 0.54

p1-Ethyl-3-methyl-cyclopentane 51.73 (781) Pungent, Synthetic 0.19 0.57 3.61

4-Methylheptane 53.09 (794) - 0.50 0.87 2.25

Dimethyl sulfoxide 54.89 (813) Alliaceous, Fatty, Garlic, Sulfurous 1.11 1.95 4.86

2,4-Octadiene 55.71 (823) Glue, Warm 0.29 0.62 5.96

4-Ethylheptane 57.95 (850) - 0.10 0.16 2.09

Cyclohexanol 60.25 (877) Camphor 1.68 1.53 2.44

1,4-Dichloro-butane 61.93 (897) - 1.01 3.12 6.39

1,2,3-Trichloro-propane 63.45 (940) Chloroform 0.54 1.14 5.53

Amyl propanoate 64.41 (972) Apricot, Fruity, Pineapple, Sweet 0.14 0.48 1.56

5-Methyl-4-nonene 65.33 (1,001) - 11.45 9.28 8.36

1,2-Dichloro-benzene 67.31 (1,052) Aromatic, Pleasant 1.16 1.03 1.08

Undecane 69.51 (1,106) Alkane, Faint, Fusel 1.50 1.86 6.44

Tridecane 78.97 (1,270) Alkane, Citrus, Fruity, Fusel 0.10 0.12 0.16

2-Methyltridecane 83.65 (1,362) - 1.63 1.85 2.89

3-Tridecanol 90.07 (1,499) - 1.35 1.06 1.28

Lindane 100.25 (1,729) - 0.30 0.17 0.21

Ronnel 107.99 (1,903) Mercaptan 0.36 0.26 0.25

aRT, retention time(min). ^bRI, retention indices.