文章基本信息

标题：Optimization of the Smoking Process of Pangasius Fish Fillet to Increase the Product Quality
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作者：Nguyen Tien Luc ; Le Hoang Du ; Nguyen Tan Dzung 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：02
页码：206-212
出版社：MAXWELL Science Publication
摘要：The aim of this study is building the mathematical models to determine the effects of moisture in raw material, temperature of the smoking process and treatment time on quality of the product (smoking Pangasius fish fillet) by the experimental method. The results showed that the optimal conditions for the smoking process of Pangasius fish fillet were the moisture in raw material of 71.3%, smoking temperature of 34.4°C and smoking time of 8 h 55 min. At these conditions, the maximum value of total phenolic compounds, minimum value of total aerobic bacteria and sensory value were 38.6 ppm and 710 CFU/g and 16.33, respectively. The results were suitable with experimental conditions. The product not only met the microorganism require but also had good sensory value.
关键词：Multi-objective optimization problems; optimization; phenolic compounds; sensory value; smoking; smoking process; total aerobic bacteria