| Experimental run |
Processing
conditions |
Temperature
(C°) |
Time
(hr) |
Texture |
Flavor |
Odor |
Appearance |
Overall
acceptability |
1
2
3
4
5
6
7
8
9 |
Not dried after brining |
80 ± 3 |
2:00 |
7.8 |
7.5 |
7.7 |
7.1 |
7.9 |
| 2:30 |
7.0 |
7.1 |
7.5 |
7.9 |
7.8 |
| 3:00 |
7.8 |
8.2 |
7.4 |
7.0 |
7.4 |
|
90 ± 3 |
2:00 |
8.0 |
7.7 |
7.2 |
7.7 |
7.9 |
| 2:30 |
8.1 |
7.7 |
8.2 |
8.1 |
7.7 |
| 3:00 |
8.0 |
7.6 |
7.9 |
7.6 |
8.0 |
|
100 ± |
2:00 |
8.2 |
8.1 |
8.0 |
8.4 |
8.2 |
| 2:30 |
8.4 |
8.4 |
8.0 |
8.0 |
8.0 |
| 3:00 |
8.2 |
7.8 |
8.2 |
7.9 |
8.2 |
10
11
13
13
14
15
16
17
18 |
Pre-dried
after brining |
80 ± 3 |
2:00 |
7.2 |
7.2 |
7.1 |
7.1 |
7.4 |
| 2:30 |
7.4 |
7.5 |
7.4 |
7.0 |
7.4 |
| 3:00 |
7.7 |
7.0 |
7.8 |
7.8 |
8.0 |
|
90 ± 3 |
2:00 |
8.4 |
8.1 |
8.4 |
7.9 |
8.1 |
| 2:30 |
8.2 |
8.1 |
8.5 |
7.7 |
7.7 |
| 3:00 |
8.4 |
8.2 |
7.6 |
8.0 |
8.1 |
|
100 ± 3 |
2:00 |
8.0 |
7.7 |
7.8 |
7.4 |
7.6 |
| 2:30 |
8.4 |
8.1 |
7.9 |
7.6 |
7.7 |
| 3:00 |
7.9 |
7.6 |
7.6 |
7.4 |
7.7 |
|
