Osmotic dehydration of anchovy fillets in salt solution: Optimization by using statistical experimental design

Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmness for the anchovy fillets. A three-level central composite rotatable design (CCRD) involving the variables such as temperature (20-45°oC), processing time (19-221 min) and salt concentration (12-28%, w/w) were developed for this purpose. Data obtained from RSM analysis on the SG/WL and texture property of anchovy fillets were subjected to the analysis of variance (ANOVA) and they were analyzed using a second-order polynomial equation which resulted in the optimum process levels.