Optimization of Enzymatic Skinning of Catfish Nuggets Using Response Surface Methodology
Abstract. Enzyme utilization today constitutes an important and essential part of processes used by the modern food industries. The objective of this research was to investigate the enzymatic skinning of catfish nuggets optimized by response surface methodology to remove the peritoneal membrane of nuggets. The effect of enzyme concentration, temperature, and time was carried out using central composite design. The response surface methodology found out that the optimized process conditions for good skinning and maximum yield were the following: (a) any enzyme concentration, temperature 42°C, time 12 min; (b) 0.15% enzyme concentration, temperature 35°C and time 12 min. This finding is important for maximize enzyme utilization on manufacture processes used by the catfish industries.
Wenzhe Chen, Xipeng Xu, Pinqiang Dai, Yonglu Chen and Zhengyi Jiang
P. Parakulsuksatid et al., "Optimization of Enzymatic Skinning of Catfish Nuggets Using Response Surface Methodology", Advanced Materials Research, Vols. 472-475, pp. 3094-3103, 2012