Abstract
To study the the influences of bio-preservative combined with black pepper extract and chitosan on the shelf-life of tilapia, through sensory characteristics, response surface methodology was designed by the optimum ratio of Microbiological (total viable count), chemical (pH, TVB-N). The result indicates the model can predict experiment results exactly (p<0.05). Also with the simultaneous optimum ratio, the Design Expert desirability function approach for the optimization showed strong correlation between the real and predicted results. The The optimum conditions were 0.96% for pepper concentration, 1.07% for chitosan concentration and 0.796% for glacial acetic acid concentration when the experimental values were 5.5 for pH, 21.3 for TVB-N and 3.9 for TVC.
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