金鲳鱼鱼糜制品加工工艺优化  

Optimization on processing of Trachinotus ovatus surimi gel by response surface methodology

作　　者：黄和[1,2] 王娜[2] 陈良 吴文龙[4] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东湛江524088 [2]广东海洋大学实验教学部,广东湛江524088 [3]广东普通高等学校水产品深加工重点实验室,广东湛江524088 [4]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品与机械》2015年第6期193-198,共6页Food and Machinery

基　　金：广东省海洋渔业科技推广项目(编号:A201101F03)

摘　　要：以金鲳鱼鱼糜凝胶为研究对象,利用部分因子试验从漂洗时间、漂洗次数、擂溃方式、加热时间1、加热温度1、加热时间2、加热温度2七因素中筛选出5个对金鲳鱼鱼糜制品的凝胶强度和白度影响显著的因素,即漂洗时间、漂洗次数、擂溃时间、加热时间1及加热时间2。通过最陡爬坡试验逼近该5个因素的最大响应区域,最后利用中心复合设计响应面试验优化显著的因素,结果表明:漂洗时间3min,漂洗5次,擂溃21min,第1次加热10min,第2次加热10min,所得鱼糜凝胶强度为10 728.16g·mm;漂洗时间4min,漂洗6次,擂溃22min,第1次加热11min,第2次加热10min,优化后白度为70.91。With Trachinotus ovatus surimi gel as the research object,using the fractional factorial experiment screened out five factors from the seven factors,such as rinsing time,rinsing times,mincing time and twice heating time,which had a great effect on the surimi gel strength and whiteness.And then through the steepest uphill test to approach the maximum response area of the 5factors,the final optimized by central composite design response surface methodology,the optimal results showed that：the rinsing time was 3min,rinsing5 times,mincing time was 21 min,the first heating time was 10 min,second heating time was 10 min,the surimi gel strength was10 728.16g·mm;the rinsing time was 4 min,rinsing 6times,mincing time was 22 min,the first heating time was 11 min,second heating time was 10 min,white degree was 70.91.

关 键 词：金鲳鱼 鱼糜 凝胶强度 白度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]