This work is part of a project aimed at exploiting the edible part of bluefin tuna scrap by using them to produce fish burgers. The objective of the work was the optimization of bluefin tuna fishburger MAP by means of a mixture design and a triangular surface analysis. As dependent variable tuna fish burger colour (chromatic coordinate a*) was used. A linear constraints design was chosen and vertex and centroid points were selected (D optimal design). A quadratic model was selected as the most appropriate to fits the dependent variable response surfaces. The fat oxidation was also studied. Results of this preliminary work showed that, starting from tuna processing wastes, it can be realized a minimally processed seafood, as tuna fish burger. Mixture design and triangular surface analysis can be a good tools for gas composition optimization. High oxygen concentration and high level of carbon dioxide seems to prolong the product shelf life up to 9 days at 3°C

Optimization of bluefin tuna fishburger MAP by mixture design and triangular surface analysis / Carlino, P. A.; Formisano, F.; Torrieri, Elena; Fogliano, Vincenzo; Martello, Anna; Cavella, Silvana; Masi, Paolo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - (2009), pp. 58-61.

Optimization of bluefin tuna fishburger MAP by mixture design and triangular surface analysis

TORRIERI, ELENA;FOGLIANO, VINCENZO;MARTELLO, ANNA;CAVELLA, SILVANA;MASI, PAOLO
2009

Abstract

This work is part of a project aimed at exploiting the edible part of bluefin tuna scrap by using them to produce fish burgers. The objective of the work was the optimization of bluefin tuna fishburger MAP by means of a mixture design and a triangular surface analysis. As dependent variable tuna fish burger colour (chromatic coordinate a*) was used. A linear constraints design was chosen and vertex and centroid points were selected (D optimal design). A quadratic model was selected as the most appropriate to fits the dependent variable response surfaces. The fat oxidation was also studied. Results of this preliminary work showed that, starting from tuna processing wastes, it can be realized a minimally processed seafood, as tuna fish burger. Mixture design and triangular surface analysis can be a good tools for gas composition optimization. High oxygen concentration and high level of carbon dioxide seems to prolong the product shelf life up to 9 days at 3°C
2009
Optimization of bluefin tuna fishburger MAP by mixture design and triangular surface analysis / Carlino, P. A.; Formisano, F.; Torrieri, Elena; Fogliano, Vincenzo; Martello, Anna; Cavella, Silvana; Masi, Paolo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - (2009), pp. 58-61.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/354854
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