This study examined the optimal salting drying method and processing conditions (salt concentration, curing time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables (, salt concentration; , curing time; , dry temperature; , drying time) based on the dependent variables (, moisture content; , salinity; , overall acceptance) for high-quality SSD-CGM were 5.6% for , 2.7 h for , for , and 8.5 h for for uncoded values. The predicted values of , , and for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were , and . The actual and predicted values did not differ.

https://www.koreascience.kr:443/article/JAKO201506959397340.pdf

Development of Salted Semi-dried Common Gray Mullet Mugil cephalus using Response Surface Methodology

An evaluation of marginal fit of resin single crown manufactured using a dental 3D printer

https://www.jtd.or.kr/journal/download_pdf.php?doi=10.14347/jtd.2022.44.3.76

Comparison of polymerization by time of light curing for dental 3D printing

The salted-dried mullet (Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. The manufactruring method was that the fresh roe was salted by clean wasters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water and packaged the dried product for the cooling storages. The fractional compositions of free lipid were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids, 10% of glycolipids and 13% of phospholipids in wind drying method. The major fatty acids of the neatral lipids were which was consisted of free and bound lipids. As the major fatty acid amount of neutral lipids was 30.1% in free lipid, and 11.0% in bound lipid, the nsaturated fatty acid degree(TUFA/TSFA)was 1.12-1.14, the polyenoic acid degree (TPEA/TMEA), 0.32-1.20 and the total essential fatty acid (TEFA), 11.33%.

Dong-Yeon Kim

Papers

Comparison of polymerization by time of light curing for dental 3D printing

Fatty acids of neutral lipids of salted-dried mullet roe during processing and storages