斑点叉尾鮰鱼皮明胶制备工艺的优化  

作　　者：李丁[1] 刘海英[1] 过世东[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品工业科技》2006年第12期134-136,140,共4页Science and Technology of Food Industry

摘　　要：以斑点叉尾鱼皮为原料,采用低浓度氢氧化钠短时间浸泡鱼皮制备明胶。用中心组合实验设计(CCD)展开实验,以研究自变量氢氧化钠浓度(%,X1)、碱浸泡时间(h,X2)、水抽提温度(℃,X3)和水抽提时间(h,X4)对变量凝胶强度(g,Y)的影响。采用响应面分析优化工艺条件为:X1=0.889%,X2=25.794h,X3=49.295℃,X4=4.902h时,指标Y有最大值620.988g。测定了最优工艺条件下所得明胶的产率、凝胶强度和氨基酸组成。Gelatin was extracted （Ictalurus punctatus） methodology. Central adopted to optimize from channel catfish using response surface Composite Design was gelatin extraction. Concentration of NaOH （% ,X1）, treatment time （h,X2）, extraction temperature （℃ ,X3） and extraction time （h ,X4） were chosen as independent variables. Dependent variable was gel strength （g,Y）. Optimal conditions were X1= 0.889%; X2=25.794h; X3=49.295℃and X4=4.90h, and predicted values of multiple response optimal conditions were Y=620.988g. Yield, gel strength and amino acid composition of channel catfish skin gelatin were measured.

关 键 词：鱼皮明胶 斑点又尾鮰 工艺优化 响应面分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]