Development of tilapia frankfurters using response surface methodology

A. Che Rohani, T. Zahrah and C.M. Che Utama

Abstract

The effect of oil, water and starch levels on the texture and eating quality of tilapia frankfurters was studied using central composite rotatable design (CCRD) of response surface methodology (RSM). The appropriate level of spice mix in the formulation was determined by randomised complete block design (RCBD). Regression models indicated that water and starch levels greatly influenced the textural characteristics and overall acceptance of the product. Increase in water should be accompanied by an appropriate increase in starch level. Oil had little influence on the acceptability of the frankfurters. Optimum spice level was in the range of 0.1 – 0.2%. Potato and waxy cornstarch gave better gel-strengthening effect to the product (p <0.01) compared to tapioca starch, wheat flour and a mixture or cornstarch and modified cornstarch. However the overall acceptability of the product containing tapioca starch was not significantly different from the samples containing potato starch or waxy cornstarch.

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