Application of Placket Burman Design Analysis for Optimization of the Physico-chemical Properties of Multispecies Surimi

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-12-10 DOI:10.1080/10498850.2023.2283002

Theresia Dwi Suryaningrum, Hasta Octavini, Hari Eko Irianto, Ellya Sinurat, Syamdidi Syamdidi, Diah Ikasari, Rhodiah Nurbayasari, Rahmawati Rahmawati

引用次数: 0

Abstract

The application of Plackett–Burman design in investigating the effect of physicochemical attributes of multispecies surimi was performed. The surimi was made from five species, added with four type...

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在优化多鱼种鱼糜的物理化学特性中应用 "褶式伯曼设计分析法

在研究多品种鱼糜的理化属性影响时，采用了褶皱-伯曼设计。鱼糜由五个品种制成，添加了四种...

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.