Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method

In this study, central composite design was used to predict microbial changes, volatile nitrogen basic (TVB-N), sensory analysis and also the freshness factor of silver carp (Hypophthalmichthys molitrix) fillet packed in vacuum at 0, 6 and 12 °C for 5, 10 and 15 days optimized for the state-Ease Design Expert software. There was a significant difference between the treatments at time and temperature in the fillets of silver carp (P 0.05). The two parameters of Inosine monophosphate (IMP) and inosine (HxR) showed a decreasing trend with increasing time and temperature (P 0.05). Freshness and sensory analyses were in optimal mode in short time (5 days). In this test, the predicted values were consistent with a satisfactory percentage of 78%. The observations showed a good correlation between the results obtained by the experimental method and the predicted values by the statistical method. The models studied had R^2 and R^2-adj coefficients of approx. 1, indicating that the experimental model used was able to predict fillet quality changes with low error percentage. The success of this can improve kinetic models in the food industry, so its application can help sustain food products.