Table 1.
Experimental conditions of whelk meat tenderization and responses for the 17 runs
| Run | Independent variables | Response | ||
|---|---|---|---|---|
| Power (W) | Time (min) | Temperature (°C) | Ratio of the shear forces (%) in treated/untreated samples | |
| 1 | 200 (0) | 15 (+1) | 50 (+1) | 62 |
| 2 | 220 (+1) | 12 (0) | 30 (−1) | 47 |
| 3 | 220 (+1) | 9 (−1) | 40 (0) | 60 |
| 4 | 200 (0) | 12 (0) | 40 (0) | 43 |
| 5 | 200 (0) | 9 (−1) | 30 (−1) | 65 |
| 6 | 180 (−1) | 9 (−1) | 40 (0) | 67 |
| 7 | 200 (0) | 12 (0) | 40 (0) | 45 |
| 8 | 200 (0) | 9 (−1) | 50 (+1) | 64 |
| 9 | 220 (+1) | 15 (+1) | 40 (0) | 50 |
| 10 | 200 (0) | 12 (0) | 40 (0) | 45 |
| 11 | 220 (+1) | 12 (0) | 50 (+1) | 54 |
| 12 | 200 (0) | 15 (+1) | 30 (−1) | 57 |
| 13 | 180 (−1) | 15 (+1) | 40 (0) | 65 |
| 14 | 200 (0) | 12 (0) | 40 (0) | 44 |
| 15 | 180 (−1) | 12 (0) | 50 (+1) | 65 |
| 16 | 180 (−1) | 12 (0) | 30 (−1) | 61 |
| 17 | 200 (0) | 12 (0) | 40 (0) | 44 |