Determining the Optimal Ranges of Factors Affecting the Sensory Acceptability of a Minced Mullet Sausage

Four factors (liquid smoke flavoring, textured soy flour, sodium tri‐polyphosphate, and water) were studied to establish approximate ranges for maximum acceptability of a minced mullet product. The optimum level of liquid smoke flavoring was found at 0.5% and the optimum level of sodium tripolyphosphate was 0.3%. The optimum range for soy was approximately 15% while the best water levels occurred between 10 and 15%. An acceptable product could be produced providing the extreme ranges of each factor were avoided.