@article{LI2022, 
author = {Lu LI and Peng LI and Huijuan SUN and Kaihua MA and Lizhen MA and Ling LI},
title = {Optimization of Ultrasonic-Assisted Cooking Conditions for Clarias gariepinus Head Broth Using Response Surface Methodology},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {2},
pages = {27-32},
keywords = {response surface methodology, ultrasound, Clarias gariepinus, fish head broth, water-soluble protein},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20210930-216},
doi = {10.7506/rlyj1001-8123-20210930-216},
abstract = {In this study, Clarias gariepinus heads were used as the raw material to prepare fish head broth. The ultrasonic pretreatment process was optimized by the combined use of one-factor-at-a-time method and response surface methodology. The temperature during ultrasonic treatment, ultrasonic power and time were considered as the independent variables, and water-soluble protein content was the only dependent variable. The results showed that the optimal process conditions were found to be ultrasonication at 35 ℃ and 490 W for 31 min. Under the optimized conditions, the experimental content of water-soluble protein in fish head soup, (0.78 ± 0.01) g/100 mL, was close to the model predicted value, confirming the practical applicability of the proposed model.}
}