DETERMINING THE OPTIMAL RANGES OF FACTORS AFFECTING THE SENSORY ACCEPTABILITY OF A MINCED MULLET SAUSAGE

摘要

ABSTRACTFour factors (liquid smoke flavoring, textured soy flour, sodium tri‐polyphosphate, and water) were studied to establish approximate ranges for maximum acceptability of a minced mullet product. The optimum level of liquid smoke flavoring was found at 0.5 and the optimum level of sodium tripolyphosphate was 0.3. The optimum range for soy was approximately 15 while the best water levels occurred between 10 and 15. An acceptable product could be produced providing the extreme ranges of each factor were avoide