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Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design | ||
| Iranian Journal of Fisheries Sciences | ||
| مقاله 6، دوره 17، شماره 4، دی 2017، صفحه 1187-1203 اصل مقاله (607.02 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114730 | ||
| نویسنده | ||
| Z. Yildiz* | ||
| چکیده | ||
| 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. | ||
| کلیدواژهها | ||
| Osmotic dehydration؛ Anchovy؛ Centralcomposite rotatabledesign؛ response surface methodology | ||
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آمار تعداد مشاهده مقاله: 379 تعداد دریافت فایل اصل مقاله: 316 |
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