Optimization of Hot Water Extraction Conditions for Cod Byproduct by Response Surface Methodology Analysis
2006
Lee, M.S. (Jeong Poong Co. Ltd., Chonan, Republic of Korea) | Ryu, G.H. (Kongju National University, Yesan, Republic of Korea), E-mail: ghryu@kongju.ac.kr
To determine optimal conditions for extraction of cod byproduct, Box-Behnken experimental design was applied. Independent factors were extraction temperature(80℃, 98℃, 121℃), extraction time(2h, 3h, 4h) and addition of water(1.3x, 2x, 2.7x). Response variables were extraction yield, crude protein, crude ash and calcium contents. General composition of cod byproduct was moisture(71.74%), crude protein(16.63%), crude fat(0.52%), crude ash(6.86%) and calcium(2.06%). By RSM(response surface methodology) analysis of cod byproduct extraction, extraction temperature greatly affected extraction yield and crude protein content(p less than 0.01).
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