Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Optimization of vinasse conditions for hairtail by response surface methodology[J]. Science and Technology of Food Industry, 2013, (04): 310-313. DOI: 10.13386/j.issn1002-0306.2013.04.072
Citation: Optimization of vinasse conditions for hairtail by response surface methodology[J]. Science and Technology of Food Industry, 2013, (04): 310-313. DOI: 10.13386/j.issn1002-0306.2013.04.072
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Optimization of vinasse conditions for hairtail by response surface methodology

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  • The vinasse technique of hairtail was optimized by response surface methodology.On the basis of single-factor tests, the mathematical regression model was established about the dependent variable (Sensory article points of vinasse hairtail) through Box-Benhnken center composite design and response surface analysis.The results indicated that the proportion of vinasse significantly affected the quality evaluation.When the salt, the liquor, the proportion of vinasse with fish were 4.7%, 7.1% and 1:2.2, vinasse hairtail was the best with the sensory evaluation of 84.5, which was in line with porecast.
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