响应面法优化新型鱿鱼肉肠的加工工艺  

Optimization of Processing Technolgy for Recombined Product from Fish Flesh and Squid by Response Surface Method

作　　者：戴志远 杨莹 王宏海 杨荣华 卢延斌 董明敏[2] 王奋芬 

机构地区：[1]浙江工商大学水产品加工研究所,杭州310012 [2]宁波大学生命科学和生物工程学院,浙江宁波315211 [3]浙江省海洋开发研究院,浙江舟山316100

出　　处：《中国食品学报》2011年第3期110-117,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划(No.2008BAD94B06);浙江省厅市会商项目(No.2009C02002)

摘　　要：本文研究淀粉、鸡肉、猪肉和鱿鱼对新型鱿鱼肉肠品质的影响。以淀粉、鸡肉、猪肉和鱿鱼丁的添加量为考察因素,凝胶强度为主要考察指标,进行单因素和二次回归正交旋转组合试验。由试验所得最佳工艺条件为淀粉20.5%,鸡肉19.0%,猪肉12.5%,鱿鱼丁7.0%。This paper investigated the effect of starch,chicken,pork and squid on gel strength and characters of fish sausages.Using different addition of starch,chicken meat,pork and squid as investigation factors,gel strength as main index,the single factor and quadratic regression orthogonal rotatory combination experiment were carried out,and the Response Surface Methodology experiment was designed to investigate the effect of three different types of additives on gel strength.Results showed that the optimal condition of processing was starch 20.5%,chicken meat 19.0%,pork 12.5% and squid 7.0%.

关 键 词：淀粉 鸡肉 猪肉 鱿鱼丁 凝胶强度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]