Table 2.
Responses (pH, NaCl, TVC, and LAB) obtained from the experimental matrix through application of Doehlert design methodology
| Experiment | Coded values | Experimental values | Responses | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| X 1 | X 2 | X 3 | NaCl (g/100 g of water) | Citric acid (g/100 g of water) | Marination time (h) | pH | NaCl (g/100 g) | TVC (log cfu/g) | LAB (log cfu/g) | |
| 1 | 0.5 | 0.288 | 0.816 | 15 | 3.22 | 8 | 4.28 | 8.8 | 5.4 | 3.2 |
| 2 | −0.5 | −0.288 | −0.816 | 5 | 1.77 | 4 | 4.00 | 5.6 | 6.8 | 2.4 |
| 3 | −0.5 | −0.866 | 0 | 5 | 0.33 | 6 | 5.27 | 5.9 | 7.0 | 3.9 |
| 4 | 0 | −0.577 | 0.816 | 10 | 1.05 | 8 | 4.91 | 8.9 | 6.5 | 3.0 |
| 5 | 0.5 | −0.866 | 0 | 15 | 0.33 | 6 | 5.16 | 10.5 | 7.1 | 3.8 |
| 6 | −0.5 | 0.577 | −0.816 | 10 | 3.94 | 4 | 3.39 | 6.3 | 6.0 | 2.7 |
| 7 | 0 | 0 | 0 | 10 | 2.5 | 6 | 4.13 | 7.8 | 6.3 | 4.3 |
| 8 | 1 | 0 | 0 | 20 | 2.5 | 6 | 4.09 | 10.8 | 5.4 | 3.0 |
| 9 | −1 | 0 | 0 | 0 | 2.5 | 6 | 3.91 | 0.7 | 6.1 | 3.1 |
| 10 | 0.5 | 0.866 | 0 | 15 | 4.66 | 6 | 3.50 | 8.9 | 4.9 | 1.8 |
| 11 | −0.5 | 0.866 | 0 | 15 | 4.66 | 6 | 3.43 | 7.6 | 4.9 | 2.8 |
| 12 | 0.5 | −0.288 | −0.816 | 15 | 1.77 | 4 | 3.83 | 8.5 | 6.7 | 2.9 |
| 13 | −0.5 | 0.288 | 0.816 | 15 | 3.22 | 8 | 3.64 | 6.8 | 5.2 | 3.2 |
The experimental values (U i) were calculated from the coded values (X i) using the formula: U i = U 0i + X iΔU i, where U 0i is the centered value and ΔU i the range. For NaCl, and ; for citric acid, and ; for marination time, U 03 = 6 h and ΔU 2 = 2 h.