响应面法优化糟醉带鱼的湿腌工艺  

Optimization of Wet Pickling Conditions for Vinasse Hairtail by Response Surface Methodology

作　　者：张群飞[1] 徐大伦[1] 杨文鸽[1] 张进杰[1] 高娟[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2014年第4期677-683,共7页Journal of Nuclear Agricultural Sciences

基　　金：宁波大学学科项目(XKL11D2110);宁波市农业创新创业重点项目(2012C92016,2011C92015)

摘　　要：采用响应面法优化糟醉带鱼的湿腌工艺。在单因素试验基础上,根据中心组合试验设计原理,采用三因素三水平的响应面分析法,以糟醉带鱼的感官评分为响应值进行回归分析。结果表明,糟醉带鱼湿腌时,盐水浓度对其品质的影响最为显著,适宜的腌制工艺为:腌制温度20℃、盐水浓度21%、腌制时间3 h,在此条件下制得的糟醉带鱼品质较好,感官评分最优,达80.00分,与模型预测值基本相符。The wet pickling technique of vinasse hairtail was optimized by response surface methodology. On the basis of single-factor tests, the mathematical regression model was established about the dependent variable （sensory scores of vinasse hairtail） through Box-Benhnken center composite design and response surface analysis. The result indicated that the brine concentration had the most significant effect on the quality of vinasse bairtail. When the pickling temperature, brine concentration, pickling time were 20℃, 21% and 3 h, vinasse hairtail was appropriate with the sensory evaluation of 80.00, the results were basically correspond to model prediction.

关 键 词：带鱼 湿腌 响应面 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]