Application of fractional factorial design to improve hot smoked Nile Perch (Lates niloticus) quality

Abstract

The aim of this research was to study the parameters influencing moisture, salt and total phenol content of hot smoked Nile Perch and to compare the influence of processing conditions on its proximate composition and sensory quality. The effect on moisture, salt and total phenol content was investigated using fractional factorial design with seven factors and two levels: X 1 for brine concentration, X 2 for brining time, X 3 for preliminary smoking-drying time, X 4 for smoking time, X 5 for hot smoking time, X 6 for smoking temperature and X 7 for hot smoking temperature. A Multiple Linear Regression Analysis was performed to fit the mathematical model to the collected data and the model tested using analysis of variance (ANOVA). Results of ANOVA indicated the good accuracy and highest significance of the mathematical model. The range of total protein and lipid content was 17.96 to 34.34% and 0.87 to 4.43%, respectively. The range of general acceptability of smoked Nile Perch was 4.6 to 8.2 based on 9-point hedonic scale. Based on the results obtained, including the overall acceptability, proximate composition and smoking criteria of finished product, samples produced with the following conditions: brining at 4% for 270min, drying at 30°C for 30min and the smoked time/ temperature cycles following: 30°C/120min; 50°C/240min and 80°C/240min was the best and most accepted. The results derived from this study indicate that the fractional factorial design is a useful screening tool for improving industrial smoking process of Nile Perch.

Effect of solid‐based feed concentration and water temperature on physicochemical, chlorophyll and antioxidative properties of Pandanus amaryllifolius leaf extract

“…The collected data was statistically analyst by fitting the first-order model with interaction terms proposed for each response variable (y i ). The empirical model in terms of coded factors was performed using the following Equation (4) (adapted from Sokamté et al, 2017).…”

Parametric Study of Coal Liberation Behavior Using Silica Grinding Media

“…Results showed that three of the investigated factors: acids (HNO3 and H2O2) volume and digestion time were most significant. Sokamte et al (2017) studied the effect of two-level seven factors: brine concentration, brining time, preliminary smoking-drying time, smoking time, hot smoking time, smoking temperature and hot smoking temperature on moisture, salt and total phenol content of hot smoked Nile Perch fish using a 2 7-3 fractional factorial design with resolution V. A combination of 16 tests and additional 4 replicates at the center point were run. For the total phenol content, only the smoking temperature was statistically significant.…”