响应面优化玉米鱼肉香肠工艺的研究  

Study on the Sausage Preparation Process with Maize and Fish by Response Surface Methodology

作　　者：杨志娟[1] 胡雪琼[1] 杨锡红[1] 区淑婷 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《食品研究与开发》2015年第1期52-56,共5页Food Research and Development

摘　　要：以罗非鱼肉为原料,探讨玉米鱼肉香肠的生产工艺。玉米、淀粉、盐、大豆蛋白粉、料酒和姜汁等辅料及凝胶化过程的温度对改善鱼肉香肠的感官品质起着十分重要的作用。为了获得最佳工艺条件,选择淀粉、盐和凝胶化温度进行的响应面试验结果表明:添加9%淀粉、2.3%盐、43℃条件下凝胶化制成的鱼肉香肠,具有肠体饱满、富有弹性、色泽纯正、风味独特、入口醇香、营养丰富的特点。The tilapia was used as the main raw material to find out the optimum process of the maize fish sausages. The maize, starch, salt, soy protein powder, cooking wine and ginger and other supplement material and gelling temperature play very important roles in improving the sensory evaluation of fish sausages. The optimum process is obtained by using response surface experiment which contains three factors , such as the starch, salt, and gelling temperature. The result shows that, with adding 9%starch, 2.3%salt and the gelling temperature 43 ℃ with the best products which are high springiness, color pure, unique flavor, and rich in nutrition.

关 键 词：玉米 鱼肉香肠 响应面 风味 弹性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]