响应面分析法优化草鱼的干腌工艺  

Optimization of dry-salting technology for grass carp (Ctenpharyngodon idellus) by response surface method

作　　者：高娟[1] 朱凯悦[1] 武晋先[1] 李苗苗[1] 张进杰[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2013年第6期246-250,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31201284);宁波大学人才基金(2012323)

摘　　要：优化了草鱼干腌工艺条件,为腊鱼生产提供理论依据。以腌制后鱼肉盐溶性蛋白含量、氯化钠含量、盐卤蛋白质含量为指标,通过单因素实验及响应面分析法,研究不同腌制条件(时间、温度、加盐量)对终产品-腊鱼品质的影响,并建立感官评定结果与测定指标的数学模型,以优化干腌工艺条件。结果表明,鱼肉中氯化钠的含量及盐卤中蛋白质含量与腌制时间、温度和加盐量呈正相关;腌制时间、温度对鱼肉盐溶性蛋白含量有一定影响。采用响应面分析法建立感官评定与腌制条件的数学模型,曲面回归方程拟合性好。对感官评定结果的影响:加盐量>腌制温度>腌制时间。其中,腌制时间和腌制温度对腊鱼感官评定结果的影响显著。通过响应面交互作用分析与优化,最佳腌制条件:腌制温度为9.3℃,腌制时间6d,加盐量11.70%,所得腊鱼的感官评分值与模型预测值基本相符。Using the content of sodium chloride and salt-soluble protein in grass carp （Ctenpharyngodon idellus） muscle and the protein content in brine as indexes,the effect of different salting conditions （time, temperature and concentration of brine） on the quality of grass carp muscle were studied by single factor tests and response surface method. A multiple regression model was set up between the result of sensory evaluation and determined indexes in different dry-salting condition. The result showed that as follows= positive correlation between dry-salting factors such as time,temperature and concentration of brine and the content of sodium chloride in grass carp muscle as well as the protein content in brine. The dry-salting time and temperature affected the content of salt-soluble protein in grass carp meat. The model set up by response surface method showed regression equation fit well with experimental data, and the content of sodium chloride extremely significantly affects the sensory evaluation,followed by fermentation temperature and time. When the dry- salting time 6d, temperatue 9.3℃ and the concentration of sodium chloride added to 11.70%, Grass carp dried was best with the sensory evaluation. The result was basically corresponding to model prediction.

关 键 词：草鱼 干腌 盐溶蛋白 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]