Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Independent variables</td><td class="align_center" rowspan="2">Units</td><td class="align_center" colspan="3">Levels</td></tr><tr class="thead"><td class="align_center">−1</td><td class="align_center">0</td><td class="align_center">1</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">pH (<i>X</i><sub>1</sub>)</td><td class="align_left"> </td><td class="align_center">8.5</td><td class="align_center">9.0</td><td class="align_center">9.5</td></tr><tr><td class="align_left">Time (<i>X</i><sub>2</sub>)</td><td class="align_center">h</td><td class="align_center">4</td><td class="align_center">5</td><td class="align_center">6</td></tr><tr><td class="align_left">Temperature (<i>X</i><sub>3</sub>)</td><td class="align_center">°C</td><td class="align_center">45</td><td class="align_center">50</td><td class="align_center">55</td></tr><tr><td class="align_left">Enzyme additive amount (<i>X</i><sub>4</sub>)</td><td class="align_center">U/g</td><td class="align_center">6000</td><td class="align_center">8000</td><td class="align_center">10000</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Independent variables and levels used in response surface design.</div>

Journal of Food Quality

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Table 1

Table 1: Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential 