LWT - Food Science and Technology 50 (2013) 326e330

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LWT - Food Science and Technology

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Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology
Gap-Don Kim, Tae-Chul Jung, Eun-Young Jung, Jin-Yeon Jeong, Han-Sul Yang, Seon-Tea Joo*
Division of Applied Life Science (BK 21 Program), Institute of Agriculture & Life Science, Gyeongsang National University, Gajwadong 900, Jinju 660-701, Republic of Korea

a r t i c l e i n f o
Article history: Received 11 October 2011 Received in revised form 4 May 2012 Accepted 8 May 2012 Keywords: Meat paper Response surface methodology Optimization Meat product

a b s t r a c t
We developed a new meat product referred to as meat paper, which is edible paper made from beef, and the purpose of this study was to establish optimal conditions for making meat paper. Response surface methodology was used to model and optimize responses (folding test, springiness and cohesiveness). Dehydration conditions, such as drying temperature (46.6e63.4  C) and drying time (78.0e138.0 min), and sample cutting time (13.2e46.8 s) were selected as the main processing conditions in the making of meat paper. Optimal conditions for the minimum folding test (cm), maximum springiness (%) and cohesiveness (%) of the meat paper were established. We found four solutions with the following conditions: 17.2e19.2 s of sample cutting time, 52.6  C of drying temperature and 123.0e125.0 min of drying time. We then successfully made meat paper under these conditions and conrmed various desirable properties of this product. 2012 Elsevier Ltd. All rights reserved.

1. Introduction In recent years, many researchers have been interested in developing new or value-added products from animal materials (Hur et al., 2004; Jin, Kim, Choi, Kim, & Hur, 2009; Kim et al., 2011; Shiku, Hamaguchi, & Tanaka, 2003). This interest has partly risen due to a decrease in meat and sh consumption that happens following new product releases (Jin et al., 2009; Shiku, Hamaguchi, Benjakul, Visessanguan, & Tanaka, 2004), or an increased interest in functional foods (Jimnez-Colmenero et al., 2010). In this context, dried meat laver is a new product for making cooked rice rolls that is made from meat instead of seaweed (Kim et al., 2011). Various types of rolled foods, such as sushi rolls, egg rolls, rice rolls, laver rolls, vegetable rolls or tofu skin rolls, are made around the world. Dried laver and rice paper, which are made from seaweed and rice our, respectively, can be wrapped around savory or sweet ingredients commonly used in rolled food and are consumed in large quantities in Asia (Chung, Lee, Jo, Shin, & Byun, 2007; Phothiset & Charoenrein, 2007). In the present study, meat paper (edible paper) was introduced as a new product made from beef, and it served a similar purpose as rice paper. Edible meat paper can also be wrapped around delicious ingredients such as vegetable salad and fresh fruit. Meat paper requires a mixing or emulsifying process for the extraction of myobrillar proteins, and gelation by heat, in contrast, the making

of rice paper, includes wet-milling, fermentation, steaming and dehydration (Phothiset & Charoenrein, 2007). In this study, dehydration conditions (drying temperature and drying time) and sample cutting time accompanying mixing were selected as the main processing conditions. Response surface methodology (RSM) is a statistical procedure frequently used to model and optimize a response that is affected by one or more factors, such as ingredients or process variables (Dean & Voss, 1999). Multivariate equations describe the effects of test factors on any given response and determine interrelationships among factors and the combined effects of all test factors on the response (Madamba, 2002). For this reason, RSM is widely used in food research (Paseephol, Small, & Sherkat, 2007; Schilling et al., 2004; Sin, Yusof, Hamid, & Rahman, 2006; Wadikar, Majumdar, Nanjappa, Premavalli, & Bawa, 2008). Accordingly, the present study was undertaken to establish the optimal conditions (sample cutting time, s; drying temperature,  C; drying time, min) for the production of dried meat paper. These conditions were established on the basis of obtaining high values of springiness (%) and cohesiveness (%), and low value of folding test (cm) of meat paper. 2. Materials and methods 2.1. Materials and meat paper process

* Corresponding author. Tel.: 82 55 772 1943; fax: 82 55 772 1949. E-mail address: stjoo@gnu.ac.kr (S.-T. Joo). 0023-6438/$ e see front matter 2012 Elsevier Ltd. All rights reserved. doi:10.1016/j.lwt.2012.05.005

Beef (semimembranosus muscle) were obtained from a local meat market and trimmed of visible fat and connective tissue. The

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lean was ground into 5 mm diameter using a grinder (M-12S, Hankook Fujee, Wha-seong, Korea). Minced meat was cut and mixed using a mixer (Compact 3100, Magimix Co., Vignerons, France) with a digital time switch (Model DH-26, Donghwa corp., Korea) for 13.2, 20.0, 30.0, 40.0 or 46.8 s, respectively, and about 30.0 0.02 g of cut samples were spread on cheese cloths (16.5 15.0 cm) separately. They were dried under various drying conditions (temperature: 46.6, 50.0, 55.0, 60.0 or 63.4  C; time: 78.0, 90.0, 108.0, 126.0 or 138 min, respectively) in a drying oven (DS-80-1, Dasol Scientic Co., Hwasung, Korea). After the optimum processing conditions were obtained, four meat papers (T1, T2, T3 and T4) were manufactured under those conditions (sample cutting time, 18.2, 19.2, 17.2 and 18.2 s; drying temperature, 52.6  C; and drying time, 124.0, 125.0, 124.0 and 123.0 min, respectively), and were investigated for exibility (folding test), springiness and cohesiveness. 2.2. Springiness and cohesiveness Samples (1.5 5 cm) were prepared for analysis of springiness and cohesiveness. Forceetime deformation curves were obtained with a 20 kg load cell applied at a cross-head speed of 2 mm/s using a Rheo-meter (Compac-100, Sun scientic Co., Tokyo, Japan). Springiness (%) and cohesiveness (%) were then quantied as described previously (Bourne, 1978). 2.3. Folding test Folding test as exibility value was conducted by folding a 5.0 7.0 cm piece of meat paper with a Rheo-meter (Compac-100, Sun scientic Co., Tokyo, Japan), and the distance (cm) between both ends of the sample was obtained when a creak developed immediately after pushing both ends. This test indicates the exibility of meat paper: 0.0 cm, excessively exible; 7.0 cm, excessively stiff. 2.4. Experimental design and statistical analysis The main effects of process variables (cutting time, X1; drying temperature, X2; drying time, X3) on folding test (Y1), springiness (Y2) and cohesiveness (Y3) were investigated by using response surface methodology (RSM). A central composite rotatable design (CCRD) was used and 20 different formulations by 6 central points and 6 axial points to 23 full factorial design were produced. The least square regression methodology using SAS 9.0 (2009) for Windows was used to t the data to the following secondorder Equation (1):

Table 1 Experimental values of response variables for central composite rotatable design. Run Independent variablesa Coded level X1 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 1 1 1 1 1 1 1 1 1.68 1.68 0 0 0 0 0 0 0 0 0 0 X2 1 1 1 1 1 1 1 1 0 0 1.68 1.68 0 0 0 0 0 0 0 0 X3 1 1 1 1 1 1 1 1 0 0 0 0 1.68 1.68 0 0 0 0 0 0 Uncoded level A 20.0 20.0 20.0 20.0 40.0 40.0 40.0 40.0 13.2 46.8 30.0 30.0 30.0 30.0 30.0 30.0 30.0 30.0 30.0 30.0 B 50.0 50.0 60.0 60.0 50.0 50.0 60.0 60.0 55.0 55.0 46.6 63.4 55.0 55.0 55.0 55.0 55.0 55.0 55.0 55.0 C 90 126 90 126 90 126 90 126 108 108 108 108 78 138 108 108 108 108 108 108 2.5 3.5 4.1 1.5 0.5 4.3 2.1 2.5 1.8 5.0 4.5 5.5 0.5 1.8 1.8 0.7 0.5 1.5 1.4 0.5 110.0 125.0 105.0 235.0 84.2 119.9 109.0 164.0 159.0 127.0 186.0 154.0 39.6 209.0 89.0 58.1 95.0 46.0 64.0 76.4 17.6 78.5 46.5 51.0 49.5 66.9 112.7 24.1 64.7 91.3 84.5 114.9 17.5 46.8 27.3 26.4 73.3 59.8 48.3 32.1 Dependent variablesb Y1 Y2 Y3

a Independent variables: X1 and A, sample cutting time (s); X2 and B, drying temperature ( C); X3 and C, drying time (min). b Dependent variables: Y1, folding test (cm); Y2, springiness (%); Y3, cohesiveness (%).

equation for an individual desirability function di that ranges from 0 to 1 and the overall desirability D were obtained from following equations:

8 0 > < y A  i di > : BA 1

if yi  A if A < yi < B ; if yi  B D

m Y i1

!1=m di

where yi is the response to be optimized, A is the minimum acceptable value of yi, B is the maximum value. 3. Results and discussion The combined effects of cutting time (X1), drying temperature (X2) and drying time (X3) on folding test (exibility, Y1), springiness (Y2) and cohesiveness (Y3) are presented in Table 1. Table 2 shows the coefcients of variables in the models calculated by the least square technique and their statistical signicances were judged by
Table 2 Regression coefcients, R2 and F-test provability for three dependent variables. Regression coefcientsa b0 b1 b2 b3 b2 1 b2 2 b2 3 b12 b13 b23 R2 F-test probability Dependent variablesb Y1 106.239 0.847 4.437 0.514 0.007 0.050 0.000 0.001 0.004 0.010 0.827 p-value 0.025 0.081 0.003 0.082 0.019 <0.001 0.636 0.941 0.051 0.024 0.008 Y2 5076.762 4.853 151.476 16.901 0.213 1.235 0.046 0.090 0.038 0.187 0.837 p-value 0.003 0.736 0.002 0.075 0.022 0.003 0.091 0.677 0.533 0.141 0.006 Y3 134.778 3.264 47.464 20.671 0.086 0.650 0.024 0.048 0.095 0.226 0.794 p-value 0.870 0.714 0.066 0.003 0.108 0.007 0.140 0.722 0.025 0.011 0.017

Y b0

3 X i1

bi X i

3 X i1

bii Xi2

3 X i<j 1

bij Xi Xj

(1)

where Y is the dependent or response variable: b0, bi, bii and bij are intercept, linear, quadratic and interaction coefcients, respectively; and Xi and Xj are independent variables (Myers, 1976). The ANOVA test was employed to evaluate the statistical signicance of regression coefcients. Non-signicant terms (p > 0.05) were deleted from the second-order polynomial and a new polynomial was recalculated to obtain a predictive model for each dependent variable (Faveri, Torre, Perego, & Converti, 2004). Once the tted regression equations were determined, the response surface plots were drawn using SAS 9.0 (2009) program. One independent factor was kept constant at a center point and the other two factors were varied within the experimental range. The method of desirability function was used to obtain the multi criteria optimization. The

a Subscripts: 0, constant; 1, sample cutting time (s); 2, drying temperature ( C); 3, drying time (min). b Dependent variables: Y1, folding test (cm); Y2, springiness (%); Y3, cohesiveness (%).

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3.1. Effects of processing conditions on folding test (exibility) The folding test was used for the evaluation of the exibility of meat paper and the range of its values were from 0.0 cm (excessively exible) to 7.0 cm (excessively stiff). A good quality of meat paper is exibility, because the materials used to make rolled food such as rice roll (rice paper) and laver roll (dried laver) must be considerably bent. In general, a folding test (the numbers of folds required to crack the surimi specimen) can be used to measure the binding structure of a gel, and has been used particularly in surimi gels (Tabilo-Munizaga & Barbosa-Cnovas, 2005). However, in the present study, the folding test (the distance between each end of meat paper) is used to determine the exibility of meat paper. The regression coefcients indicated that drying temperature had strong linear (p < 0.01) and quadratic (p < 0.001) effects on folding test (Table 2). Sample cutting time also had a signicant quadratic (p < 0.05) effect on folding test. The response surface plots are illustrated in Fig. 1. Drying temperature showed minimum responses (55.33  C) at 26.84 s of sample cutting time (Fig. 1A). Low drying temperature and low drying time of processing conditions affected the lower folding test, which was more exible (Fig. 1B). However, sample processing conditions such as long time of sample

Fig. 1. Response surface graphs of folding test (%) at (A) drying time of 112.85 min and (B) sample cutting time of 26.84 s.

an ANOVA test at a probability of 0.5. The statistical parameters such as coefcient (R2) and F-test probability are also summarized in Table 2. Results of the R2 values are 0.827, 0.837 and 0.794 for Y1, Y2, and Y3, respectively.

Fig. 2. Response surface graphs of springiness (%) at drying time of 82.58 min.

Fig. 3. Response surface graphs of cohesiveness (%) at (A) drying temperature of 55.19  C and (B) sample cutting time of 28.56 s.

G.-D. Kim et al. / LWT - Food Science and Technology 50 (2013) 326e330 Table 3 Results of optimization by the desirability function. # 1 2 3 4 Desirability 0.8631 0.8528 0.8496 0.8488 Sample cutting time (s) 18.2 19.2 17.2 18.2 Drying temperature ( C) 52.6 52.6 52.6 52.6 Drying time (min) 124.0 125.0 124.0 123.0 Folding test (cm) 1.86 1.78 1.94 1.87 Springiness (%) 160.87 158.15 167.60 157.33

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Cohesiveness (%) 73.69 71.83 76.66 72.61

coefcients indicated that drying time (min) had no signicant effect on springiness, and that neither linear nor quadratic terms were signicant (p > 0.05).

3.3. Effects of processing conditions on cohesiveness Cohesiveness indicates the extent to which a material can be deformed before it ruptures (Civille & Szczesniak, 1973). The linear effect (p < 0.01) of drying time and the quadratic effect (p < 0.01) of drying temperature contributed to the cohesiveness of meat paper, as shown in Table 2 and Fig. 3. The negative effects of interactions between sample cutting time and drying time, and between drying temperature and drying time were signicant (p < 0.05). The behavior of response surface graphs (Fig. 3A and B) indicated that increasing drying time up to 113.55 min had a positive effect on cohesiveness. The saddle point (45.14%) was obtained at the critical value of 28.56 s (sample cutting time), 55.19  C (drying temperature) and 113.55 min (drying time). The amounts of NaCl or calcium and gelatin content, that is associated with the structure of a meat product (Lau et al., 2000), can affect the cohesiveness of meat paper. In future studies, it will be important to consider the addition of additives such as salt, calcium or gelatin for improving the texture of meat paper.

Fig. 4. Meat papers manufactured under the optimum processing conditions (T1: 18.2 s of sample cutting time, 52.6  C of drying temperature and 124.0 min of drying time; T2: 19.2 s of sample cutting time, 52.6  C of drying temperature and 125.0 min of drying time; T3: 17.2 s of sample cutting time, 52.6  C of drying temperature and 124.0 min of drying time; T4: 18.2 s of sample cutting time, 52.6  C of drying temperature and 123.0 min of drying time).

drying at low temperature or short time of sample drying at high temperature of drying elevated the values of the folding test. 3.2. Effects of processing conditions on springiness Springiness indicates the rate at which a deformed material goes back to its initial form after the deforming force is removed (Civille & Szczesniak, 1973). Texture is a major sensory characteristic in meat products and springiness is one of the most important and instrumental texture parameters (Serra, Ruiz-Ramrez, Arnau, & Gou, 2005). As presented in Table 2 and Fig. 2, linear (p < 0.01) and quadratic (p < 0.01) effects of drying temperature, and the quadratic (p < 0.05) effect of sample cutting time contributed to the springiness of meat paper. The minimum point (45.89%) was obtained at critical value of 56.23  C (drying temperature) and 30.62 s (sample cutting time) (Fig. 2). Because low springiness will result when the sample structure is broken into many small pieces (Lau, Tang, & Paulson, 2000), it is necessary to raise or lower the drying temperature signicantly, for excessive short cutting time or long cutting time of meat sample. However, analysis of regression

3.4. Optimization of processing conditions The optimum processing conditions for making meat paper were achieved by the desirability function method and determined to obtain the minimum folding test (maximum exibility) and maximum springiness and cohesiveness. Four solutions were obtained for the optimum processing conditions with a desirability value of over 0.8488 (Table 3). Optimum conditions such as sample cutting time, drying temperature and drying time varied between 17.2e19.2 s, 52.6  C and 123.0e125.0 min, respectively. At this condition, predicted values of the folding test including exibility, springiness and cohesiveness were 1.86e1.94 cm, 157.33e167.60% and 71.83e76.66%, respectively. Fig. 4 shows the experimental results of meat paper under optimum processing conditions, whereas Table 4 shows the practical results of measuring values for folding test, springiness and cohesiveness. The ranges of folding test, springiness and cohesiveness were 1.84 0.21e1.94 0.41 cm, 159.55 9.65e165.59 11.77% and 71.62 5.64e74.27 5.53%, respectively. These results show that the predicted optimum conditions are adequate for making meat paper.

Table 4 Flexibility (folding test, cm), springiness (%) and cohesiveness (%) of meat paper manufactured by using the optimum processing conditions. Treatments Optimum processing conditions Sample cutting time (s) T1 T2 T3 T4 18.2 19.2 17.2 18.2 Drying temperature ( C) 52.6 52.6 52.6 52.6 Drying time (min) 124.0 125.0 124.0 123.0 Measurements Folding test (cm) 1.84 1.94 1.94 1.93 0.21 0.41 0.19 0.14 Springiness (%) 161.47 160.41 165.59 159.55 7.50 10.98 11.77 9.65 Cohesiveness (%) 71.62 72.33 74.27 71.63 5.64 4.26 5.53 6.38

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4. Conclusions In this study, response surface methodology and desirability functions were found to be useful to determine the optimum processing conditions including sample cutting time, drying temperature and drying time. Optimal conditions for minimum folding test and maximum springiness and cohesiveness of meat paper were obtained. We found four solutions and their conditions were 17.2e19.2 s of sample cutting time, 52.6  C of drying temperature and 123.0e125.0 min of drying time. At this condition, predicted values of the folding test including exibility, springiness and cohesiveness were 1.86e1.94 cm, 157.33e167.60% and 71.83e76.66%, respectively. We also made meat paper under these conditions and conrmed the desirable properties of meat paper. Acknowledgments This research was supported by the Rural Development Administration (Project No. 200905FP001). Gap-Don Kim and Eun-Young Jung were supported by the BK21 program from the Ministry of Education and Human Resources Development, Republic of Korea. References
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