Table 1 Design and results of enzyme hydrolysis response surface experiments

From: Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat

No.

Coded values

Actual values

DH (%)

X1

X2

X3

X1: enzyme dosage (%)

X2: pH

X3: temperature (°C)

1

−1

0

1

2.4

8

60

40.58

2

1

0

−1

3.2

8

50

46.76

3

0

0

0

2.8

8

55

46.50

4

0

0

0

2.8

8

55

47.03

5

0

0

0

2.8

8

55

47.20

6

0

0

0

2.8

8

55

46.00

7

0

−1

1

2.8

7.5

60

41.52

8

0

0

0

2.8

8

55

47.02

9

−1

1

0

2.4

8.5

55

47.54

10

1

1

0

3.2

8.5

55

47.58

11

0

−1

−1

2.8

7.5

50

44.11

12

1

0

1

3.2

8

60

43.35

13

−1

−1

0

2.4

7.5

55

41.43

14

0

1

−1

2.8

8.5

50

47.39

15

−1

0

−1

2.4

8

50

42.68

16

0

1

1

2.8

8.5

60

43.44

17

1

−1

0

3.2

7.5

55

46.70