Table 2.
Overall acceptance (OA), volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) in vacuum batter-fried (VBF) and deep batter-fried (DBF) chub mackerel in central composite design.
| Frying Method | Std. Order |
Frying Condition | OA (Score) | VBN (mg%) |
TBARS (mg MDA/kg) |
|
|---|---|---|---|---|---|---|
| Temperature (°C) | Time (min) | |||||
| VBF | 1 | 90 | 5.0 | 4.13 | 10.53 | 1.40 |
| 2 | 100 | 5.0 | 6.52 | 11.94 | 1.35 | |
| 3 | 90 | 9.0 | 7.25 | 12.99 | 1.43 | |
| 4 | 100 | 9.0 | 6.03 | 11.58 | 1.52 | |
| 5 | 88 | 7.0 | 4.02 | 12.29 | 1.27 | |
| 6 | 102 | 7.0 | 5.90 | 11.58 | 1.73 | |
| 7 | 95 | 4.0 | 4.51 | 13.69 | 1.28 | |
| 8 | 95 | 10.0 | 7.25 | 11.23 | 1.74 | |
| 9 | 95 | 7.0 | 8.39 | 11.94 | 1.43 | |
| 10 | 95 | 7.0 | 8.70 | 11.58 | 1.41 | |
| 11 | 95 | 7.0 | 8.51 | 12.29 | 1.17 | |
| DBF | 1 | 180 | 4.5 | 7.42 | 12.64 | 1.59 |
| 2 | 200 | 4.5 | 7.26 | 12.99 | 1.40 | |
| 3 | 180 | 6.5 | 6.70 | 13.34 | 1.66 | |
| 4 | 200 | 6.5 | 6.60 | 12.29 | 1.71 | |
| 5 | 176 | 5.5 | 7.09 | 13.34 | 1.31 | |
| 6 | 204 | 5.5 | 6.98 | 13.69 | 1.76 | |
| 7 | 190 | 4.0 | 7.39 | 14.39 | 1.38 | |
| 8 | 190 | 7.0 | 7.56 | 12.64 | 1.64 | |
| 9 | 190 | 5.5 | 8.38 | 12.29 | 1.32 | |
| 10 | 190 | 5.5 | 8.20 | 12.99 | 1.57 | |
| 11 | 190 | 5.5 | 8.13 | 11.94 | 1.59 | |