利用响应面法优化罗非鱼鱼糕擂溃工艺的研究  

Optimization of blending conditions for tilapia kamaboko by response surface methodology

作　　者：彭瑶[1] 何路旦 张晨芳[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海口570228

出　　处：《食品科技》2015年第9期133-139,共7页Food Science and Technology

基　　金："十二五"国家科技支撑项目(2012BAD28B06);海南省产学研一体化专项资金项目(CXY20140026);海口市重点项目(2013-40)

摘　　要：研究采用响应面法优化罗非鱼鱼糕凝胶强度的擂溃工艺。以单因素试验为基础,空擂时间、食盐添加量、盐擂时间及味擂时间为影响因子,采用Box-Benhnken中心重复试验设计,以罗非鱼鱼糕凝胶强度为响应值进行响应面分析,并建立数学回归模型。结果表明,提高罗非鱼鱼糕凝胶强度的最佳擂溃工艺条件为:空擂时间4 min、食盐添加量1.6%、盐擂时间13 min,味擂时间13 min,在此条件下得到鱼糕凝胶强度为900.57 g·cm,接近预期值,该响应面法得到的回归模型具有一定的可靠性。Response surface methodology（RSM） was used to optimize the blending conditions for tilapia kamaboko. Based on the single factor experiment, the experiment selects the time of blending, the time of blending with salt, the time of blending with seasoning and the amount of salt added as four independent variables. A regression mathematical model is built by adopting the Box-Benhnken center combination design principles and analyzing the response value of the gel strength. The results of the experiment demonstrate that optimum parameters within the experimental ranges were determined at： the time of blending（4 min）, the amount of salt added（1.6%）, the time of blending with salt（13 min）, the time of blending with seasoning（13 min）. Under these conditions, the value of the gel strength of tilapia cake is 900.57 g·cm, rather close to the expectations, which means that RSM for tilapia cake is reliable.

关 键 词：罗非鱼 鱼糕 擂溃 凝胶强度 响应面分析法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]