Abstract
In this study, in order to determine the optimum formulation of <em>Litopenaeus vannamei</em> seafood sauce, Response Surface Methodology (RSM) was employed to investigate the effects of contents of thick broad-bean sauce, sweet soybean paste and Shacha sauce on the sensory quality. Statistical analysis of the results showed that the data were adequately fitted into a second-order polynomial model. The independent parameters of contents of thick broad-bean sauce, sweet soybean paste and the quadratics of contents of thick broad-bean sauce, sweet soybean paste and Shacha sauce significantly affected the sensory evaluation scores. Also the interactions between contents of thick broad-bean sauce and sweet soybean paste, sweet soybean paste and Shacha sauce had a significant effect on the sensory evaluation scores. The optimal conditions for higher sensory evaluation scores were thick broad-bean sauce 6.22%, sweet soybean paste 16.32% and Shacha sauce 10.10%. Under such conditions, the maximum predicted sensory evaluation score was 9.49; the prediction accuracy rate of model was up to 97.10%. These optimum conditions were used to evaluate the trail experiment and the maximum sensory evaluation score was recorded as 9.5±0.36.
Highlights
Nowadays, shrimp products are no longer limited to traditional processing methods of dried and frozen, the research and development of new products-shrimp paste is moving toward the market gradually
The maximum sensory evaluation score was achieved in run number 11, 13 and 14, while the minimum score was observed in run number 17
The second order polynomial equation was found by applying multiple regression analysis on the experimental data, to explain the empirical relationship between sensory evaluation scores and the test variable in coded units, which can be given as (1): Y = 9.36 + 0.33X1 + 0.26X2 - 0.012X3 - 0.23X12 0.31X22 - 0.30X32 - 0.18X1X2 + 0.025X1X3 +
Summary
Shrimp products are no longer limited to traditional processing methods of dried and frozen, the research and development of new products-shrimp paste is moving toward the market gradually. The commercially available shrimp paste is made by shrimp powder generally and it was a purplish red sticky sauce, delicate organization and tasted smooth after fermentation, it possessed good flavor and certain consumer market. This kind of shrimp paste is fermented sauce, do the fermentation requires a certain amount of time, and there is a bottleneck about effective deodorization, this product has high salinity (Liu and Lin, 2003; Qi et al, 2007). Taste flavor of this liquid shrimp paste is relatively single, it only be used as a condiment. With the more attention being paid to the food quality, the more diverse of flavor food were demanded
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