Optimization of process conditions and quality of salted dried tilapia (<i>Oreochromis niloticus</i>) using response surface methodology

Abstract

Abstract Tilapia ( Oreochromis niloticus ) was processed by varying salting time (0‐24 h), drying time (6‐20 h) and drying temperature (40‐60°C) using the central composite rotatable design. Equations for predicting objective and subjective indices were developed. The critical salting times for attaining minimum moisture were 20.5, 12 and 8.5 h, respectively, for products dried at 40, 50 and 60°C. At each salting time the mean hardness score was dependent on the drying temperature and time whilst the mean colour and acceptability scores were influenced by the drying temperature. Salting and drying conditions could be manipulated to produce salted‐dried tilapia of acceptable quality.