Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)

Abstract

This work investigated the effect of natural antioxidants (ascorbic acid (AA), α-tocopherol (TOC) and orange dietary fibre (ODF)) on oxidative stability, color and sensory properties in uncured hot dogs during chilled storage (3 ± 1°C 4 weeks). A box-behnken design was employed for analysis of the responses (TBARS, peroxide value, pH, colour, taste and aroma) to obtain optimal conditions. Sausages containing TOC (20 mg/kg) and AA (0.1 %) had lower (0.11 mg malonaldehyde (MAD)/kg) TBARS values than those other combinations. This treatment also showed a peroxide value of 1.53 meq/kg when the experiment was finished. Lightness, redness and yellowness values varied among variables. Treatment with AA (0.1 %) resulted in lower lightness, yellowness and pH values than other treatments. Based on analysis, AA (0.1 %), TOC (20 mg/kg) and ODF (5 %), gave the optimum results. Under these conditions, the actual values were in close agreement with the values predicted by the model.

Optimization of tropical fruit juice based on sensory and nutritional characteristics

“…Experiments involving this methodology are suitable for the study of products involving more than one ingredient, such that the levels and proportions of the components in the mixture are dependent on each other, and the sum of all components always equals 1 or 100% (Cornell, 1983). Experiments involving mixture designs are commonly analyzed using response surface methodology (RSM), which is one of optimization techniques most widely used (Souza et al, 2012;Tahmouzi, 2016).…”

Optimized Composition of a Drink From Carrot, Red Beet and Red Apple

“…Для облегчения производства купажированных напитков промышленными предприятиями необходимо использовать методологию оптимизации состава продукта, основанную на пищевой или биологической ценности и органолептических характеристиках, включая внешний вид, цвет, вкус и запах (De Ketelaere et al, 2011). Состав смесей компонентов анализируется с использованием методологии поверхности отклика (RSM), которая является одним из наиболее широко используемых методов оптимизации (Souza et al, 2012;Tahmouzi, 2016).…”