Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design
محل انتشار: مجله علوم شیلات ایران، دوره: 16، شماره: 4
سال انتشار: 1396
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 90
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شناسه ملی سند علمی:
JR_JIFRO-16-4_006
تاریخ نمایه سازی: 27 بهمن 1400
چکیده مقاله:
Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving the variables such as temperature (۲۰-۴۵oC), processing time (۱۹-۲۲۱ min)and salt concentration (۱۲-۲۸%,w/w) were developed for this purpose. Data obtained from RSM analysis on the SG/WL and texture property of anchovy fillets were subjected to the analysis of variance (ANOVA) and they were analyzed using a second-order polynomial equation which resulted in the optimum process levels.
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