带鱼腌制动力学模型的建立及应用  

The Establishment and Application on salting Kinetic Model of Hairtail

作　　者：娄永江[1] 朱东艳[1] 黄晓春[1] 谢莹[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《中国食品学报》2011年第5期76-82,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家863海洋领域重点项目(No.2007AA091803)

摘　　要：目的:改善腌鱼的口感,缩短腌制时间,降低盐含量,提高腌制品安全性。方法:以带鱼为原料,用SAS软件设计三因素三水平共15个试验点的响应面分析试验;通过测定盐含量及感官评定,得到最佳液料比(V:W)、腌制温度和腌制时间以及适宜的盐含量。结果:分别建立了盐含量(Y1)和感官评定(Y2)与液料比(V:W)、腌制温度、腌制时间之间的二元回归模型Y1=3.4567+0.2975X1+0.4313X2+0.2788X3-0.0671X12+0.105X1X2-0.095X1X3+0.1854X22-0.1125X2X3+0.1404X32,Y2=88.6733-0.1925X1-1.8088X2-0.8413X3-2.0092X12-3.7675X1X2-1.7475X1X3-5.0867X22-1.945X2X3-5.2667X32。优化后的最佳腌制条件是:液料比3:1,腌制温度19℃,腌制时间5min,此时盐含量为3.38%,符合低盐、安全的要求。结论:利用响应面试验设计并建立盐含量和感官评定与腌制各因素之间的关系,优化腌制参数。Objective：To improve the taste of salted fish,reduce salting time and salt content,safer salted-dried product was obtained.Methods：In this work hairtail was used as the main raw material.A response surface methodology（RSM） was used to determine the experimental design and the optimal condtion〔liquid-solid ratio（V：W）,salting temperature,salting time〕through sensory evaluation on salting when salt content was determined.A three levels;three-factors central composite design was constructed using the Statistics Analysis System（SAS） statistical software release version 9.1.Results：The behavior of the system was respectively explained by the following quadratic equations between salt content（or sensory evaluation） and the factors〔liquid-solid ratio（V：W）,salting temperature and salting time〕：Y1=3.4567＋ 0.2975X1＋0.4313X2＋0.2788X3-0.0671X12＋0.105X1X2-0.095X1X3＋0.1854X22-0.1125X2X3＋0.1404X32,Y2=88.6733-0.1925X1-1.8088X2-0.8413X3-2.0092X12-3.7675X1X2-1.7475X1X3-5.0867X22-1.945X2X3-5.2667X32.The optimum salting condition was extracted based on the second equation：liquid-solid ratio 3：1,19 ℃ and 5 min.Under the optimum condition salt content was 3.38% which fit well weth request of low salt content.Conclusion：Response surface methodology（RSM） could establish a quadric regression between salt content（or sensory evaluation） and the factors which fit well with the salting procedure and the optimum salting parameters could be obtained.

关 键 词：带鱼 感官评定 盐含量 响应面分析法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]