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2013 (Vol. 5, Issue: 02)
Article Information:

Optimization of the Smoking Process of Pangasius Fish Fillet to Increase the Product Quality

Nguyen Tien Luc, Le Hoang Du and Nguyen Tan Dzung
Corresponding Author:  Nguyen Tan Dzung 

Key words:  Multi-objective optimization problems, optimization, phenolic compounds, sensory value, smoking, smoking process, total aerobic bacteria
Vol. 5 , (02): 206-212
Submitted Accepted Published
September 24, 2012 November 13, 2012 February 15, 2013

The aim of this study is building the mathematical models to determine the effects of moisture in raw material, temperature of the smoking process and treatment time on quality of the product (smoking Pangasius fish fillet) by the experimental method. The results showed that the optimal conditions for the smoking process of Pangasius fish fillet were the moisture in raw material of 71.3%, smoking temperature of 34.4C and smoking time of 8 h 55 min. At these conditions, the maximum value of total phenolic compounds, minimum value of total aerobic bacteria and sensory value were 38.6 ppm and 710 CFU/g and 16.33, respectively. The results were suitable with experimental conditions. The product not only met the microorganism require but also had good sensory value.
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  Cite this Reference:
Nguyen Tien Luc, Le Hoang Du and Nguyen Tan Dzung, 2013. Optimization of the Smoking Process of Pangasius Fish Fillet to Increase the Product Quality.  Advance Journal of Food Science and Technology, 5(02): 206-212.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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