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| Formulation Optimization for Whole Chicken Bone Complex Nutrient Fluid Using Response Surface Methodology |
| FENG Yue-ling |
| Department of Food Engineering, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China |
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Abstract In the present work, we optimize the formulation of whole chicken bone complex nutrient fluid using response surface methodology for maximum overall sensory evaluation of smell, color, appearance and taste, which was achieved using analytic hierarchy process. A regression model was established based on the results from a 5-variable, 6-level central composite rotatable design. Subsequently, response surface analysis was carried out using SAS software, and the optimal nutrient fluid formula was determined to consist of： malic acid 0.11%, glycine 0.58%, glutamic acid 0.42%, sucrose 5.27% and honey 2.05%. The experimental data could be well fitted to the established regression model.
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2011, Vol. 25 
