Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design

	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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