Development of dietary fIbre incorporated tuna sausage employing response surface methodology and quality evaluation during chilled storage using multivariate control charts

Abstract

In the present study, dietary fibre incorporated functional sausage was prepared by optimising the ingredients viz. tuna mince, wheat and oats dietary fibre using response surface methodology. D-optimal mixture response surface experimental design with 13 runs was formulated for the development of dietary fibre incorporated tuna sausage. The optimum combinations of sausage were found to be 62.5% fish mince, 2.5% wheat and 5% oats fibre and 66.8% fish mince and 1.6% of oats and wheat fibre each. The quality evaluation of combination sausage prepared at optimum conditions along with control sample was carried out based on biochemical, physical and sensory parameters during storage in chilled condition at 2°C. Storage stability studies of the optimised sausage samples indicated a shelf life of 14 days under chilled conditions. Multivariate statistical control charts based on T2 and PSE statistics were developed to monitor quality variations during storage.