响应面法优化糟醉鲟鱼湿腌工艺  

Optimization of wet-curing conditions of vinasse sturgeon based on response surface methodology

作　　者：赵品[1,2] 林婉玲[1] 郝淑贤[1] 李来好[1] 杨贤庆[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学,上海201306

出　　处：《食品与发酵工业》2016年第6期135-140,共6页Food and Fermentation Industries

基　　金：现代农业(鲟鱼)产业技术体系建设专项资金(CARS-49);国家科技支撑计划项目(SQ2015BA0801744,2012BAD28B06)

摘　　要：采用响应面法优化研究糟醉西伯利亚鲟鱼(A.baerii)的湿腌工艺。通过单因素实验研究食盐添加量、腌制时间和腌制温度对鱼肉品质的影响,根据响应面中心组合实验设计原理,建立感官评定的三元二次回归方程。通过分析等高线图和响应面图得到回归方程的决定性系数为0.974,说明模型能够代替真实实验点对感官评价得分进行预测。响应面结果表明:盐水浓度对鱼肉品质的影响最为显著,腌制温度为10℃,腌制时间为10.5 h,盐水质量分数为14%时,糟醉鲟鱼产品品质较佳,感官评分值最高,为90分,与模型预测值基本相符。The wet-curing process of vinasse sturgeon was studied by response surface method. The effect of different content of the salt,the wet-curing temperature and time on quality of vinasse sturgeon was studied by the monofactorial experiment. Based on these results and Box-Behnken of response surface method,a ternary quadratic equation for the value of sensory evaluation was built. By analyzing their corresponding contour plots and the response surface plots as well as solving the quadratic equation,the experimental values were shown in good agreement with predicted values,the adjusted determination coefficient was 0. 974. Result indicated that the significant external factors affecting the quality of products were the content of the salt. The optimal clarification conditions were： salt 14%,wetcuring temperature 10 ℃,curing time 10. 5 h. The value of sensory evaluation was 90.

关 键 词：鲟鱼 腌制温度 腌制时间 盐水浓度 响应面 感官评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]