栅栏因子对低值鱼蛋白组织化模拟食品感官质量的影响  

Effects of hurdle factors on sensory quality of imitated seafood from texturised low value fish protein by extrusion cooking

作　　者：王毳[1] 刘俊荣[1] 岳福鹏[1] 李岩[1] 

机构地区：[1]大连水产学院食品工程学院,辽宁大连116023

出　　处：《大连水产学院学报》2008年第2期149-152,共4页Journal of Dalian Fisheries University

基　　金：国家科技部科技成果转化项目(05ENF212100065);农业部"948"项目资助(2006-G41;2006-G40)

摘　　要：采用二次旋转组合试验设计方法进行试验设计,以山梨糖醇、蔗糖和食醋为栅栏因子调节参数,以产品咀嚼感和产品风味为响应参数,分别建立3个调节参数与产品咀嚼感和产品风味的回归拟合方程。结果表明:蔗糖对产品咀嚼感和风味影响明显;山梨糖醇对产品咀嚼感和风味均有一定影响,但其影响效果与蔗糖和食醋添加量有关;食醋对产品咀嚼感有明显影响,但对产品风味影响不明显。试验所得回归拟合方程相关性较好,可靠性较高。Imitated seafood products were developed based on the textured fish protein by extrusion cooking and hurdle technology for the quality control of the imitated seafood. Rotate Composite Design was employed in the experiment in which sorbitol, saccharose and vinegar were the adjusting variables of hurdle factors. Organoleptic assessment was carried out to evaluate the quality of imitated seafood products by chewness and the overall flavor acceptability. The Response Surface Methodology showed that the addition of sorbitol, saccharose and vinegar affected chewness and flavor of the imitated seafood products in different ways. Polynomial regression equations of adjusting variables with two sensor）, properties were obtained as Y1 =7. 570 ＋0. 020X1 -0. 013X2 ＋0. 660X3 ＋0. 210X1X2 ＋ 0. 140X1X3 - 0. 340X2X3 - 0. 053X1^2 - 0. 530X2^2 - 0. 071X3^2 for chewness, R^2 = 0. 8293 ; Y2 = 6. 000 - 0. 370X1 - 0. 062X2 -0.110X3 -0. 430X1X2 -0. 050X1X3 -0. 025X2X3 -0. 290X1^2 -0. 340X2^2 -6. 280 × 10^-3X3^2 for flavor, R^2 = 0. 8980. The regression equations above were significant and credible.

关 键 词：模拟食品 响应面分析法 栅栏技术 感官质量 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]