Optimization process of spiced anchovies by response surface methodology

DAI Yang-jun; ZHAO Peng; HAN Yao-ping; LIU Jing-jing; WANG Xue-feng

doi:10.13386/j.issn1002-0306.2013.23.048

DAI Yang-jun, ZHAO Peng, HAN Yao-ping, LIU Jing-jing, WANG Xue-feng. Optimization process of spiced anchovies by response surface methodology[J]. Science and Technology of Food Industry, 2013, (23): 237-241. DOI: 10.13386/j.issn1002-0306.2013.23.048

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Optimization process of spiced anchovies by response surface methodology

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The effects of microwave power, time, density on the quality of spiced anchovy were researched by the single factor experiment.The most significant factors were optimized by the response surface design of experiment.The optimal spiced anchovy ingredients contained salt 2.5%, chicken essence 1%, five spices powder 5%, pepper 5%, potato starch 10%, white sugar 5%, syrup 10%, onion ginger powder 0.2%, yellow wine 3%, pricklyash powder 2%, vacuum seasoning for 20min, heated for 12 min, density of 120g /dm2with the microwave power 3kW.In the optimized conditions, spiced anchovy's sensory score was 94.5, its hardness was 1538.45g.

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