Optimising the Brining-Steaming Process of Pearl Oyster Pinctada radiata (Leach, 1814) Meat

This study aimed to optimise the brine`s salt content (BSC) and steaming temperature (ST) for the brined-steamed pearl oyster (BSPO) process using Response Surface Methodology. The experimental design employed a two-level Central Composite Design, comprising thirteen combinations, and a polynomial regression model was developed to assess the effects of BSC and ST on yield and water activity (αw). ST linearly influenced the yield and αw. The BSC did not significantly affect yield but had a linear, negative effect on αw. The optimal combination of BSC and ST was 20% (w/v) at 105°C; the yield and αw were 64.645% and 0.945.