Optimization of Microwave Process Conditions for Squid Jerky Using Response Surface Methodology

C G Joshy; Tibin G Baby; U Parvathy; Toms C  Joseph; S Remya; J Bindu

doi:10.56093/ft.v62i3.165034

Authors

Joshy C. G. ICAR-Central Institute of Fisheries Technology, Cochin, India
Tibin G. Baby ICAR-Central Institute of Fisheries Technology, Cochin, India
Parvathy U. ICAR-Central Institute of Fisheries Technology, Cochin, India
Toms C. Joseph ICAR-Central Institute of Fisheries Technology, Cochin, India
Remya S. ICAR-Central Institute of Fisheries Technology, Cochin, India
Bindu J. ICAR-Central Institute of Fisheries Technology, Cochin, India

https://doi.org/10.56093/ft.v62i3.165034

Keywords:

Microwave , drying, squid, jerky , RSM

Abstract

This study successfully optimized the microwave processing conditions—namely microwave power, temperature, and drying time—for producing high-quality squid jerky with desirable moisture content and overall sensory acceptability. A 23 factorial experimental design was formulated, and a first order response regression model with interaction was developed for identifying the optimum microwave process condition with respect to moisture content and sensory attributes. The optimum microwave processing condition was found to be 530W at 60^oC with 50 minutes of drying time. Following process optimization, the nutritional profiling and quality evaluation of squid jerky was done with respect to biochemical and microbiological parameters. The histamine content of the squid jerky was found to be within acceptable limits, ensuring food safety. The findings highlight that the optimized microwave process not only improved the nutritional profile but also enhanced the overall quality of the squid jerky, making it a viable method for producing a shelf-stable product.