白鲢鱼头去腥工艺研究  

Technique of de-f ishy processing of silver carp head

作　　者：梁志桃 吕顺[1] 陆剑锋[1] 叶应旺[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《食品科技》2013年第12期140-143,共4页Food Science and Technology

基　　金：国家农业科技成果转化资金项目(2012GB2C300202)

摘　　要：以白鲢鱼头为原料,研究其去腥方法。以感官评分为评价指标,通过单因素实验考察去腥处理温度、时间和去腥剂的添加量对鱼头去腥效果的影响,在此基础上,采用3因素3水平正交实验对鱼头的去腥工艺条件进行优化。实验结果表明,选择浓度均为0.8 g/L红茶和CaCl2为复合去腥剂,温度25℃,鱼头与去腥剂的比例为1:5(w:w)时,浸泡鱼头30 min,去腥效果较好。Based on the relation of macroscopic and microscopic characteristics of carbon black filled rubber composites, representative volume element with random distribution pattern has been proposed, the boundary conditions for the periodic microstructures has been discussed, and three dimensional multi-particles RVE numerical model has been established to study and analyze the macro mechanical properties of the carbon black filled rubber composites by the micromechanical finite element method. The research shows that the compatibility of the deformation field and stress field in macrostructure are ensured by the periodic boundary conditions, the modulus of the rubber composite is increased considerably with the introduction of carbon black filler particles, and the effective elastic modulus of the rubber composite is increased with the increase of the carbon black particle volume fraction. In the simultaneous, the results of the prediction on the effective elastic modulus of the rubber composite made with this numerical model are consistent with the experimental results, and better than the predictions of the model proposed by Bergstrom, which demonstrate that this model can be used for simulation analysis of effective properties of the carbon black filler particle reinforced rubber matrix composites.

关 键 词：白鲢鱼头 去腥 感官评价 正交实验 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]