Question

A seafood producer is developing fish cakes which will be stored frozen, and then thawed and cooked by the consumer. The highest allowable average mercury concentration in fish is set at 0.46 µg/g per week. We want to minimize the mercury content and will allow our fish cakes to have no more than HALF that level (to allow for multiple servings per week).

We also want to have "Just Right" score for Texture (1—not nearly flaky enough, 3- just right, 5-much too flaky) and high values on Odor and Taste as measured on 7-point hedonic scales (1- dislike extremely 4- neither like or dislike 7—like extremely). We definitely do not want scores below a 5 on odor and taste.

Orange Roughy is known to have higher mercury content than Alaskan Cod and Pollock, so we want to have no more than 30% of our cakes made of this fish. Since Pollock is considered more sustainable, than Cod, we want to want no more than 60% of the fish cakes to be cod. We also want to have some replication in order to estimate experimental error.

Design a mixture experiment which would allow us to meet the above constraints and goals. Include a screenshot of your factor and response settings as well as an image of your final design runs and the ternary plot which shows the design space.

Using JMP software please.

Answer 1

To design a mixture experiment for the seafood producer's fish cakes, follow these steps: identify fish species usage limits, determine factor levels, define response variables, generate a design with JMP software, and analyze the results to optimize composition.

Step-by-step explanation:

To design a mixture experiment that meets the constraints and goals of the seafood producer, you can follow these steps:

1. Identify the fish species to be used in the fish cakes. In this case, we want to limit the use of Orange Roughy to no more than 30% and Cod to no more than 60%.
2. Determine the levels of the factors to be tested. This can include different proportions of Alaskan Cod, Pollock, and Orange Roughy.
3. Define the response variables. In this case, the response variables are mercury concentration, texture score, taste score, and odor score.
4. Use a mixture experiment design tool, such as JMP software, to generate the design runs based on the specified constraints and goals.
5. Analyze the results of the experiment to determine the optimal fish cake composition that minimizes mercury content while maximizing texture, taste, and odor scores.

By following this process, the seafood producer can develop fish cakes that meet the desired criteria and provide an enjoyable eating experience for the consumers.