响应面法优化草鱼鱼糜制品加工工艺  

Optimization of grass carp surimi-based products processing by response surface method

作　　者：丁利[1,2] 杨贤庆[1] 马海霞[1,2] 李来好[1] 陈胜军[1] 郝淑贤[1] 戚勃[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2012年第22期260-263,268,共5页Science and Technology of Food Industry

基　　金：国家十二五科技支撑计划项目(2012BAD28B06);广东省科技计划重点项目(2011A020102005);广东省教育部产学研结合项目(2009B090300157)

摘　　要：利用响应面分析法对草鱼鱼糜制品加工工艺的条件进行优化。首先采用Plackett-Burman设计对影响鱼糜制品凝胶强度的7个因素进行评价,筛选出具有显著影响的3个因素:漂洗时间、超声波时间和斩拌时间,再用最陡爬坡路径逼近3个因素的最大响应区域,最后采用Box-Behnken实验设计对显著因素进行优化,得出最佳漂洗时间、超声波时间和斩拌时间分别为:15、43、15min。优化工艺条件后,草鱼鱼糜制品凝胶强度提高至1308.67g.cm-1,是未优化前的1.46倍。Response surface analysis was used to optimize the conditions in grass carp surimi-based products processing.First,Plackett-Burman design was adopted to screen out three important factors affecting the gel strengh of grass carp surimi-based products：washing time,the time of ultrasonic treatmen and chopping time.Then steepest ascent path was adopted to approach the optimal region,and last the Box-Behnken design and response surface analysis were used to determine the optimal levels of the main factors.As a result,the optimal conditions were analyzed as：washing time of 15min,the time of ultrasonic treatmen of 43min,chopping time 15min.Under optimal conditions,the gel strengh of grass carp surimi-based products was 1308.67g·cm-1,which was as 1.46 times as that under the original processing.

关 键 词：草鱼鱼糜制品 凝胶强度 Plackett-Burman试验设计 响应面法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]