响应曲面法对烟熏香糟鱼腌制条件的优化  

Optimization of Curing Conditions of Fumigating Vinasse Fish by Response Surface Methodology

作　　者：郑捷[1] 王莹[1] 曹东旭[1] 王维君[1] 战虎[1] 王云霞[1] 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业》2011年第3期69-72,共4页The Food Industry

基　　金：天津市科技支撑计划重点项目(编号08ZCKFNC01000);国家农业科技成果转化资金项目(编号2009GB2A100016);塘沽区科技创新专项资金项目(编号2009cx07-03)

摘　　要：通过感官评价和测定氨基态氮含量的方法分别研究食盐添加量、盐渍温度、盐渍时间对烟熏香糟鱼产品品质的影响。再应用响应曲面法设计和试验得到烟熏香糟鱼最优的腌制条件为:食盐用量8.8%、盐渍时间4.0 h、盐渍温度10℃;验证试验结果表明,上述优化条件是可靠的;并得到了烟熏香糟鱼感官品质总分与各因素间相互关系数学模型。The effects on the quality of the end fumigating vinasse fish product was evaluated by the methods of sensory evaluation and determination of amino nitrogen content with different addition of the salt added, the curing temperature and time. The optimal curing conditions obtained by response surface method were as follows： salt 8.8%, curing temperature 10℃, curing time 4.0 h. Validation results show that the optimal conditions to be reliable; and get the interrelationship model between total sensory quality of fumigating vinasse fish and various factors.

关 键 词：响应曲面 淡水鱼 腌制 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]