scholarly journals Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel

2000 ◽  
Vol 211 (2) ◽  
pp. 79-85 ◽  
Author(s):  
M. Pérez-Mateos ◽  
Pilar Montero
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Multivariate Analysis ◽  
Response Surface ◽  
Fish Mince

Optimization of high pressure homogenization parameters for the isolation of cellulosic nanofibers using response surface methodology

2015 ◽  
Vol 74 ◽  
pp. 381-387 ◽  
Author(s):  
Yalda Davoudpour ◽  
Sohrab Hossain ◽  
H.P.S. Abdul Khalil ◽  
M.K. Mohamad Haafiz ◽  
Z.A. Mohd Ishak ◽  
...  
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Response Surface ◽  
High Pressure Homogenization

scholarly journals Development of dietary fibre incorporated tuna sausage employing response surface methodology and quality evaluation during chilled storage using multivariate control charts

2020 ◽  
Vol 67 (3) ◽  
Author(s):  
C. G. Joshy ◽  
K. S. Aswathy ◽  
A. A. Zynudheen ◽  
S. S. Greeshma ◽  
George Ninanand ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Dietary Fibre ◽  
Control Charts ◽  
Quality Evaluation ◽  
Control Sample ◽  
Statistical Control ◽  
Multivariate Statistical ◽  
C Storage ◽  
Fish Mince

In the present study, dietary fibre incorporated functional sausage was prepared by optimising the ingredients viz. tuna mince, wheat and oats dietary fibre using response surface methodology. D-optimal mixture response surface experimental design with 13 runs was formulated for the development of dietary fibre incorporated tuna sausage. The optimum combinations of sausage were found to be 62.5% fish mince, 2.5% wheat and 5% oats fibre and 66.8% fish mince and 1.6% of oats and wheat fibre each. The quality evaluation of combination sausage prepared at optimum conditions along with control sample was carried out based on biochemical, physical and sensory parameters during storage in chilled condition at 2°C. Storage stability studies of the optimised sausage samples indicated a shelf life of 14 days under chilled conditions. Multivariate statistical control charts based on T2 and PSE statistics were developed to monitor quality variations during storage.

Contribution of response surface methodology to the modeling of naringin hydrolysis by naringinase Ca-alginate beads under high pressure

LWT ◽  
2010 ◽  
Vol 43 (3) ◽  
pp. 482-487 ◽  
Author(s):  
Maria H.L. Ribeiro ◽  
Cristina Afonso ◽  
Helder J. Vila-Real ◽  
António J. Alfaia ◽  
Luís Ferreira
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Alginate Beads ◽  
Ca Alginate
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