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Abstract
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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
Submitted: October 19, 2013
Accepted: October 28, 2013
Published: February 10, 2014 |
Abstract:
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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 9.5±0.36.
Key words: Response surface methodology, seafood sauce, sensory evaluation, , , ,
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Cite this Reference:
Xinyue Li, Jianfeng Sun, Xiaopeng Cui and Jie Wang, . Optimization of Process Parameters for Litopenaeus vannamei Seafood Sauce using Response Surface Methodology. Advance Journal of Food Science and Technology, (2): 259-264.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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