FORECASTING NUTRITIONAL ATTRIBUTES AND RANCIDITY LEVELS IN DEHYDRATED CATFISH THROUGH RESPONSE SURFACE METHODOLOGY
Abstract:
Dehydrated catfish is a popular food product with a high demand for its nutritional benefits and long shelf life. However, maintaining the desired nutritional attributes and preventing rancidity is crucial for ensuring the quality and safety of this product. This study aims to forecast the nutritional attributes and rancidity levels in dehydrated catfish using Response Surface Methodology (RSM). RSM is a powerful statistical tool for optimizing and predicting the effects of multiple variables on product quality. In this research, we explore the application of RSM to predict and optimize the key factors that influence the nutritional content and rancidity levels in dehydrated catfish. The findings from this study will provide valuable insights for the food industry to produce high-quality dehydrated catfish products while preserving their nutritional value and preventing rancidity.
- Introduction Dehydrated catfish is a valuable source of protein and essential nutrients, making it a popular food product in many parts of the world. To meet consumer demands for quality and shelf-stability, it is essential to forecast and control the nutritional attributes and rancidity levels of dehydrated catfish during production and storage. Response Surface Methodology (RSM) offers a systematic approach to optimize the factors affecting these attributes, enabling the food industry to enhance product quality and extend shelf life.
- Objectives The main objectives of this study are as follows: a. To identify the key factors influencing the nutritional attributes of dehydrated catfish. b. To determine the factors affecting rancidity levels in dehydrated catfish. c. To develop predictive models using RSM for nutritional attributes and rancidity levels. d. To optimize the processing parameters to maximize nutritional quality and minimize rancidity.
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Methodology 3.1 Experimental Design
- Selection of key process variables, such as drying temperature, drying time, storage conditions, and antioxidants.
- Designing a set of experiments based on central composite design (CCD) to evaluate the impact of these variables on nutritional attributes (protein content, fatty acids, vitamins, etc.) and rancidity levels (peroxide value, free fatty acids, sensory evaluation).
- scussion of the implications of the findings for the catfish processing industry.
FORECASTING NUTRITIONAL ATTRIBUTES AND RANCIDITY LEVELS IN DEHYDRATED CATFISH THROUGH RESPONSE SURFACE METHODOLOGY. GET MORE FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS