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| Content Provider | Springer Nature Link |
|---|---|
| Author | Kang, Sang In Kim, Min Woo Kim, Yong Jung Kim, Min Joo Choi, Byeong Dae Heu, Min Soo Kim, Jin Soo |
| Copyright Year | 2016 |
| Abstract | 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/cm2 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/cm2 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. |
| Starting Page | 707 |
| Ending Page | 712 |
| Page Count | 6 |
| File Format | |
| ISSN | 12267708 |
| Journal | Food Science and Biotechnology |
| Volume Number | 25 |
| Issue Number | 3 |
| e-ISSN | 20926456 |
| Language | English |
| Publisher | The Korean Society of Food Science and Technology |
| Publisher Date | 2016-06-30 |
| Publisher Place | Seoul |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | jerky fish jerky restructured jerky rainbow trout frame rainbow trout Food Science Nutrition |
| Content Type | Text |
| Resource Type | Article |
| Subject | Applied Microbiology and Biotechnology Food Science Biotechnology |
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