Application of Response Surface Methodology for studying the effect of processing conditions on the biochemical and quality characteristics of cassava fish (Pseudotolithus sp.) during fermentation

摘要

Response surface methodology and central composite rotatable design for K=/3 was used to study the combined effect of fermentation time, salt concentration and type of salt on halophilic bacteria counts (HBC), pH, moisture, protein, total volatile nitrogen (TVN) and thiobarbituric acid number (TBA) during processing of cassava fish into Lanhouin. The fermentation conditions (fermentation time, salt (NaCl) concentration, type of salt) were used as the independent variables for a Central Composite Rotatable Design (CCRD). Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (87.5-97.2%). Fermentation duration and portion of solar salt in salt mixture led to increases in TVN and TBA contents, while significant decreases were observed for moisture, pH and protein of the fermenting fish. Contrary, increasing the concentration of sodium chloride salt and the ratio of pure salt added during fermentation caused significant (P