Journal of Nutrition & Food Sciences
Open Access

Alemu Lema

Publications

• Research Article
  Optimization of Time and Temperature for Smoking of Nile Tilapia for a Better Preservation of Protein and Gross Energy Value
  Author(s): Demeke Teklu and Alemu LemaDemeke Teklu and Alemu Lema
  
  This experiment was conducted to optimize temperature and time for hot smoking of Nile Tilapia in order to get the most nutritive quality. Three levels of smoking temperature (80 ± 3°C, 90 ± 3°C and 100 ± 3°C) and time (2:00, 2:30 and 3:00 hours) were used. Accordingly, Face centered central composite design using Design expert (version 7.0.0., Stat-Ease, Minneapolis, MN) was used to optimize and evaluate main effects, interaction effects and quadratic effects of smoking temperature and time on gross energy value and overall sensory acceptability. A Multiple Linear Regressions Analysis (MLRA) was performed to determine all the coefficients of constant, linear, quadratic and interaction terms using least square minimization to fit the intended model to the collected data. The lack of fit test was used to evaluate the fitness of the generated model using.. View More»
  DOI: 10.4172/2155-9600.1000341

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