Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Abstract

Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110-130 g); processing conditions such as steaming time (12-18 min) and drying time (7-9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R 2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

“…A positive linear and quadratic effect of drying time on the shear force of raw noodle was also reported by Khare et al [31].…”

Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on Controlling L. monocytogenes Inoculated in Surimi Noodle

“…Thus, many studies have been conducted to add exogenous ingredients riching in protein and EAA, such as soybean, casein, dairy products, egg white powders, fish proteins, and even some microbial fermentation products, to improve the nutritional qualities of TFN. However, compared to the control, the enriched TFN has limited shelf life, which is one of the major concern TFN industry (Chalamaiah and others ; Chin and others ; Jayathilakan and others ; Khare and others ; Li and others ; Verma and others ).…”

“…However, essential amino acids (EAA), such as tryptophan, threonine, and lysine, are scant in traditional fresh noodles (TFN), which cannot meet consumers’ demands for increased eating quality and diverse functionality of noodles. In order to solve this problem, fish surimi powder (FSP), which was reported as a suitable source of protein for human nutrition due to a balanced amino acid composition, was added in TFN to improve the EAA (Chalamaiah and others ; Chin and others ; Jayathilakan and others ; Khare and others ; Li and others ; Verma and others ).…”

Optimization of binding process for premade yak steaks using transglutaminase, sodium caseinate, and carrageenan

“…Three factors were optimized using a response surface design, namely, Box–Behnken design (BBD) (Table ). The optimal binding conditions were determined and the binding effect was verified via three parallel tests (Deng et al, ; Khare, Biswas, Balasubramanium, Chatli, & Sahoo, ; Mikulski, Jankowski, Zdunczyk, Juskiewicz, & Slominski, ).…”