养殖大黄鱼碱性复合盐脱脂工艺优化  

Study on degreasing technology with complex salt of large yellow croaker

作　　者：陈希燕[1] 娄永江[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《食品科技》2010年第6期170-174,共5页Food Science and Technology

基　　金：国家"863"项目(2007AA091803)

摘　　要：以大黄鱼脱脂处理后的脱脂率和蛋白质损失率为主要测定指标,研究不同脱脂条件(脱脂时间、鱼水比、碱液浓度、穿刺密度和真空度)对脱脂效果的影响。结果表明:鱼片脱脂率及蛋白质损失率与鱼水比、脱脂时间、碱液浓度呈正相关。采用响应面分析法建立脱脂效果与脱脂条件的数学模型,结果得脱脂率回归方程Y1=47.27+0.25X1+1.14X2+5.56X3+0.07X12-0.06X1X2+0.02X1X3+0.16X22-0.17X2X3+1.33X32。The experimental used the skim rate and protein loss rate as primary indexes,through the single factor experiment,to determine the level of scope in different degreasing condition,such as concentration of lye,marinating proportion,degreasing time,vacuum etc.The appropriate conditions were determined by using the response surface methodology to compare the degreasing effect of different conditions（concentration of lye,marinating proportion,degreasing time）.The results showed as follows： there was positive correlation between degreasing factors such as concentration of lye,marinating proportion,degreasing time and skim rate as well as protein loss rate.Response surface methodology were used to establish the mathematical model between conditions for degreasing and degreasing effect.The model set up by response surface method showed Y1= 47.27＋0.25X1＋1.14X2＋5.56X3＋0.07X12-0.06X1X2＋0.02X1X3＋0.16X22-0.17X2X3＋1.33X32.

关 键 词：养殖大黄鱼 脱脂率 蛋白质损失率 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]