The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids

2018 ◽  
Vol 45 ◽  
pp. 401-411 ◽  
Author(s):  
Ciara M. O'Neill ◽  
Malco C. Cruz-Romero ◽  
Geraldine Duffy ◽  
Joseph P. Kerry
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Organic Acids ◽  
Response Surface ◽  
High Pressure Processing ◽  
Cooked Ham ◽  
Low Salt

Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology

2016 ◽  
Vol 23 (3) ◽  
pp. 197-208 ◽  
Author(s):  
Barjinder Pal Kaur ◽  
P Srinivasa Rao
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Inactivation Rate ◽  
Process Conditions ◽  
Validation Data ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp

This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300–600 MPa), temperature (30–50 ℃), and time (0–15 min), on the inactivation rate of Staphylococcus aureus and physical properties (color and texture) of shrimp and to optimize the process conditions to achieve maximum bacterial inactivation with minimal changes in quality attributes. The results revealed that the processing conditions significantly affected the studied responses and the experimental data have been adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.92, 0.92, and 0.94 for the inactivation rate of S. aureus, hardness, and color changes, respectively. The optimized conditions targeting minimum six log cycle reductions of S. aureus with moderate changes in quality attributes were obtained as: pressure, 361 MPa; time, 12 min and temperature, 46 ℃. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data.

Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 10-17 ◽  
Author(s):  
Bruno Ricardo de Castro Leite Júnior ◽  
Alline Artigiani Lima Tribst ◽  
Carlos Francisco Sampaio Bonafe ◽  
Marcelo Cristianini
Keyword(s):  
High Pressure ◽  
Response Surface Methodology ◽  
Response Surface ◽  
High Pressure Processing ◽  
Milk Coagulation
Sign in / Sign up

Export Citation Format

Share Document