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Predicted values and experimental values for the water content of the pH, NaCl, TVC, and LAB
| Parameters | Limits | Desirability | Predicted values | Experimental values | |
|---|---|---|---|---|---|
| Marinated fish fillet | Dried fermented salted product | ||||
| pH | 3.39–5.26 | 0.39 | 4.13 | 3.71 ± 0.1 | 4.43 ± 0.12 |
| NaCl (g/100 g) | 0.7–10.8 | 0.70 | 7.8 | 3.8 ± 0.9 | 9.8 ± 0.3 |
| TVC (log cfu/g) | 4.8–7.1 | 0.62 | 6.2 | 5.4 ± 0.5 | 4.2 ± 0.3 |
| LAB (log cfu/g) | 1.8–4.3 | 1.0 | 4.3 | 4.6 ± 0.1 | 2.8 ± 0.8 |
TVC, total viable counts; LAB, lactic acid bacteria.
