Use of response surface methodology (RSM) to investigate the effect of carp (Cyprinus carpio) fillets cooked at different temperature and oil amount

摘要

This study was performed to investigate the effect of time and oil content on live microorganisms by periodically measuring the central temperature in heat treatment applied to carp fillets treated with different oil ratios and to determine the quality criteria of fillets during preservation period. Fillets were classified into five groups according to oil ratios, they were treated and the total number of mesophile aerobic bacteria (TMAB) was determined by measuring central heats of fillets in periods suitable to design. Furthermore, after the heat treatment, the fillets were stored at +4°C and examined microbiologically, chemically, statistically and sensory evaluation of preservation period was done. The effect of baking period and amount of oil added to the fillets on central temperature of the fillets and TMAB were investigated by response surface methodology based on Box-Behnken?experimental design, by Box-Behnken?experimental designadapted to R1?(central temperature) quadratic model (R2= 0.8482), and R2?(TMAB) linear model (R2=0.79).