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2014 (Vol. 6, Issue: 2)
Article Information:

Optimization of Process Parameters for Litopenaeus vannamei Seafood Sauce using Response Surface Methodology

Xinyue Li, Jianfeng Sun, Xiaopeng Cui and Jie Wang
Corresponding Author:  Jianfeng Sun 

Key words:  Response surface methodology, seafood sauce, sensory evaluation, , , ,
Vol. 6 , (2): 259-264
Submitted Accepted Published
October 19, 2013 October 28, 2013 February 10, 2014
Abstract:

In this study, in order to determine the optimum formulation of Litopenaeus vannamei seafood sauce, Response Surface Methodology (RSM) was employed to investigate the effects of contents of thick broad-bean sauce, sweet soybean paste and Shacha sauce on the sensory quality. Statistical analysis of the results showed that the data were adequately fitted into a second-order polynomial model. The independent parameters of contents of thick broad-bean sauce, sweet soybean paste and the quadratics of contents of thick broad-bean sauce, sweet soybean paste and Shacha sauce significantly affected the sensory evaluation scores. Also the interactions between contents of thick broad-bean sauce and sweet soybean paste, sweet soybean paste and Shacha sauce had a significant effect on the sensory evaluation scores. The optimal conditions for higher sensory evaluation scores were thick broad-bean sauce 6.22%, sweet soybean paste 16.32% and Shacha sauce 10.10%. Under such conditions, the maximum predicted sensory evaluation score was 9.49; the prediction accuracy rate of model was up to 97.10%. These optimum conditions were used to evaluate the trail experiment and the maximum sensory evaluation score was recorded as 9.50.36.
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  Cite this Reference:
Xinyue Li, Jianfeng Sun, Xiaopeng Cui and Jie Wang, 2014. Optimization of Process Parameters for Litopenaeus vannamei Seafood Sauce using Response Surface Methodology.  Advance Journal of Food Science and Technology, 6(2): 259-264.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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