Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology.

ABSTRACT: Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is to explore whether VF technology can be applied to the preparation of dried silver herring products and to obtain the optimal VF conditions. The response surface methodology (RSM) was used to examine the factors affecting the quality of silver herring (Spratelloides gracilis) products after VF, namely temperature (75, 90, and 105 °C), duration (25, 35, and 45 min), and concentration (0, 15, and 30%) of maltose solution used to immerse the samples during pre-processing. The results indicated that VF temperatures had significant impacts on

SUBMITTER: Chien HI 

PROVIDER: S-EPMC10572491 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature