Response surface methodology for optimizing the fermentation conditions during the processing of cassava fish (Pseudotolithus sp) into Lanhouin

Dublin Core

Title


Response surface methodology for optimizing the fermentation conditions during the processing of cassava fish (Pseudotolithus sp) into Lanhouin

Creator

V Anihouvi, Joseph Hounhouigan, Djidjoho Hounhouigan, Emmanuel Ohene Afoakwa

Description

The response surface methodology and central composite rotatable design for K=3 was used to investigate the combined effects of ripening, salting and duration of fermentation on total viable cells (TVC) load, sodium chloride (NaCl) and histamine contents during fermentation. Regression models were generated to predict the effects of the processing parameters on the studied quality indices. The fit of the models was expressed by the coefficients of regression R2 , which were found to be 0.807, 0.813 and 0.920 for TVC, NaCl and histamine respectively, indicating that 80.7, 81 and 92.0 % of the variability in the responses could be explained by the models. Significant (p<0.05) interaction was also observed between salt ratio and fermentation time. The optimum fermentation conditions required to obtain TVC load, histamine content and salt concentration within acceptable levels were established as: repining …

Date

2012

Source

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:96M4k3P_OWMC

Language

English