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Optimization of process conditions and quality of salted dried tilapia ( Oreochromis niloticus ) using response surface methodology
Author(s) -
NketsiaTabiri J,
SefaDedeh S
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690118
Subject(s) - salting , oreochromis , tilapia , response surface methodology , central composite design , dried fish , food science , fish <actinopterygii> , fishery , moisture , chemistry , biology , chromatography , organic chemistry
Abstract Tilapia ( Oreochromis niloticus ) was processed by varying salting time (0‐24 h), drying time (6‐20 h) and drying temperature (40‐60°C) using the central composite rotatable design. Equations for predicting objective and subjective indices were developed. The critical salting times for attaining minimum moisture were 20.5, 12 and 8.5 h, respectively, for products dried at 40, 50 and 60°C. At each salting time the mean hardness score was dependent on the drying temperature and time whilst the mean colour and acceptability scores were influenced by the drying temperature. Salting and drying conditions could be manipulated to produce salted‐dried tilapia of acceptable quality.