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Osmotic dehydrationof achovy fillets in salt solution: Optimization by using statistical experimental design
Z. Yildiz *
, zyildiz35@hotmail.com
Abstract:   (48 Views)
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 (20-45oC), processing time (19-221 min)and salt concentration (12-28%,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.
Keywords: Osmotic dehydration, Anchovy, Centralcomposite rotatabledesign, Response surface methodology
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Received: 2017/10/7 | Accepted: 2017/10/7 | Published: 2017/10/7
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Yildiz Z. Osmotic dehydrationof achovy fillets in salt solution: Optimization by using statistical experimental design. IJFS. 2017; 16 (4) :1187-1203
URL: http://jifro.ir/article-1-2957-en.html
Volume 16, Number 4 (10-2017) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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