响应面法优化水产品低温保鲜冰配方的研究  

The formula optimization of fresh ice for aquatic products by response surface methodology

作　　者：袁小敏[1,2] 郝淑贤[1] 李来好[1] 杨贤庆[1] 林婉玲[1] 赵永强[1] 黄卉[1] 胡晓[1] 

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

出　　处：《食品工业科技》2017年第12期292-296,301,共6页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2016A020210025);国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49);吉林省科技发展计划项目(20170204042NY);国家自然科学基金项目(31601533);中国水产科学研究院基本科研业务费资助(2016TS11)

摘　　要：为解决保鲜介质温度波动大以及保冷时间短对水产品鲜度的影响,本文以聚丙烯酸钠、氯化钠、丙二醇为主要成分,对水产品低温保鲜冰的配方进行优化。在单因素实验的基础上,依据Box-Behnken实验设计原理,采用响应面进行分析,以优化最佳的低温保鲜冰配方。结果表明:低温保鲜冰的最佳配方为聚丙烯酸钠1.0%、氯化钠0.6%、丙二醇2.1%,此低温保鲜冰可在水产品微冻温度带(-3^-1.5℃)维持130 min,与传统盐水介质相比延长约60 min。该低温保鲜冰维持低温时间更长、温度更加稳定,能更有利于水产品的贮藏加工。To solve the problem of large temperature fluctuation and short cold-keeping time for aquatic products, the fresh ice formula of partial-frozen for aquatic products, such as sodium polyacrylate, sodium chloride and propanediol, were optimized on the basis of single factor experiments at the point of - 3- - 1.5 ℃. Box- Behnken experimental design and response surface methodology（RSM） were used to find the optimal formula.The results showed that the optimal fresh ice formula was 1.0% sodium polyacrylate ,0.6% sodium chloride and 2.1% propanediol, which could keep the temperature of partial-frozen （- 3 ~ -1.5 ℃ ）of aquatic for 130 min.Compared with traditional fresh ice of sodium chloride, complex fresh ice could prolong for about 60 rain.Therefore,fresh ice formula could keep longer low-temperature time, make the temperature more stable and be helpful for the storage and processing of aquatic products.

关 键 词：保鲜 低温保鲜冰 响应面法 配方优化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]