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. 2023 Sep 6;12(18):3343. doi: 10.3390/foods12183343

Table 5.

Optimization of the sous vide treatment and vinegar soaking for preparing octopus pulpo a La Gallega using RSM.

Dependent Variables Values Sous Vide Treatment Condition Vinegar Soaking Condition
X 1 X 2 X 3
Y 1 Target 400.0 graphic file with name foods-12-03343-i001.jpg 400.0 graphic file with name foods-12-03343-i002.jpg 400.0 graphic file with name foods-12-03343-i003.jpg
Coded 0.00 0.00 −0.08
Actual 85.0 85.0 0.48
Y 2 Target 550.0 graphic file with name foods-12-03343-i004.jpg 550.0 graphic file with name foods-12-03343-i005.jpg 550.0 graphic file with name foods-12-03343-i006.jpg
Coded 0.00 0.00 0.00
Actual 85.0 85.0 0.5
Y 3 Target Max. graphic file with name foods-12-03343-i007.jpg Max. graphic file with name foods-12-03343-i008.jpg Max. graphic file with name foods-12-03343-i009.jpg
Coded 0.49 0.49 −0.56
Actual 89.4 89.4 0.39
Multiple response optimization Coded −0.08 0.66 −0.12
Actual 84.3 139.8 0.48
Predicted Y1: 405.0 × 1000 N/m2, Y2: 550.7 mg/100 g, Y3: 4.8 score

X1, Sous vide treatment temp. (°C); X2, Sous vide treatment time (min); X3, Vinegar conc. (%); Y1, Hardness (×1000 N/m2); Y2, Total acidity (mg/100 g); Y3, Sensory texture (points).