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A Factorial Approach to Modeling a w of a Multicomponent Food in the High Moisture Range (a w 0.90–1.00)
Author(s) -
NIETO M.B.,
TOLEDO R.T.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07914.x
Subject(s) - factorial experiment , fish <actinopterygii> , molality , food science , moisture , chemistry , fractional factorial design , linear relationship , water activity , water content , mathematics , aqueous solution , biology , statistics , fishery , organic chemistry , geotechnical engineering , engineering
Water activity (a w ) depression in a multicomponent food such as fish sausage was investigated using a 4x3x3 factorial design on combinations of NaCl, nonfat dry milk (NFDM) and lard added to a fixed amount of minced fish. The effects of NaCl, NFDM, lard and the interaction NaCl x NFDM, were significant. The responses across levels of the above factors were linear. From the magnitude of effect of each factor, two extended models for predicting a w were derived in terms of molal salt concentration and two empirical parameters called water activity depressing capacity, d i , and water binding capacity, WBC, respectively. Both were demonstrated to predict accurately a w of newly formulated fish sausage.