Table 2 Central composite exper iment design for the combination of NaCl, MD1), and GSE2) concentrations in the salting solution and salting time

Run	Independent variables3)				Response variables
	X1	X2	X3	X4	Total aerobic bacteria (log CFU/g)	Yeast/molds (log CFU/g)	Taste	Texture	Overall acceptability	Weight loss (%)	Salinity (%)
	1	-1 (5)	1 (8)	1 (10)	1 (300)	3.18	2.72	6.51	6.32	7.10	11.77	0.89
2	1 (15)	1 (8)	1 (10)	-1 (0)	4.30	2.95	5.10	4.94	4.88	20.95	3.48
3	0 (10)	0 (5)	0 (5)	0 (150)	3.31	2.51	7.11	6.25	7.20	12.12	1.81
4	-1 (5)	-1 (2)	-1 (0)	1 (300)	3.28	2.54	4.63	5.13	4.75	5.35	0.77
5	1 (15)	-1 (2)	-1 (0)	-1 (0)	3.70	3.18	6.25	5.38	6.38	9.30	2.49
6	-1 (5)	-1 (2)	1 (10)	-1 (0)	4.75	3.32	4.52	5.22	3.75	5.73	0.69
7	-1 (5)	1 (8)	-1 (0)	-1 (0)	4.92	3.21	6.13	5.88	6.38	10.82	1.13
8	0 (10)	0 (5)	0 (5)	0 (150)	3.48	2.81	7.11	5.98	7.30	11.82	1.8
9	1 (15)	-1 (2)	1 (10)	1 (300)	3.22	2.63	4.75	5.25	4.97	13.23	2.33
10	1 (15)	1 (8)	-1 (0)	1 (300)	3.48	2.82	4.61	4.88	3.92	18.03	4.16
11	1 (15)	1 (8)	-1 (0)	-1 (0)	4.14	3.45	4.40	5.14	4.15	14.81	4.25
12	-1 (5)	-1 (2)	1 (10)	1 (300)	3.75	2.79	4.75	5.22	4.88	6.00	0.69
13	1 (15)	-1 (2)	-1 (0)	1 (300)	2.82	2.64	6.24	5.38	6.08	8.11	2.77
14	-1 (5)	-1 (2)	-1 (0)	-1 (0)	4.88	3.26	4.51	5.04	4.88	4.88	0.89
15	1 (15)	-1 (2)	1 (10)	-1 (0)	3.53	3.36	5.43	5.38	5.52	12.44	2.18
16	-1 (5)	1 (8)	1 (10)	-1 (0)	4.74	3.53	7.50	6.63	7.38	12.92	0.98
17	1 (15)	1 (8)	1 (10)	1 (300)	3.14	2.65	4.88	4.88	4.63	23.43	3.67
18	-1 (5)	1 (8)	-1 (0)	1 (300)	3.22	2.44	6.56	6.38	6.70	12.04	1.24
19	0 (10)	0 (5)	0 (5)	0 (150)	3.55	2.65	7.12	6.11	7.42	13.42	1.93
20	0 (10)	0 (5)	0 (5)	0 (150)	3.27	2.54	7.33	6.20	7.50	12.66	1.89

MD, maltodextrin.
GSE, grape seed extract.
Independent variables: X₁ (NaCl concentration, %), X₂ (Salting time, hr), X₃ (MD concentration, %), X₄ (GSE concentration, ppm).