响应面法优化银鳕鱼脱腥工艺  

Optimization of Deodorization Technology for Cod by Using Response Surface Methodology

作　　者：张淼 杨凯 张佳敏 胡乐 黄羽 范文教 ZHANG Miao;YANG Kai;ZHANG Jia-min;HU Le;HUANG Yu;FAN Wen-jiao(Food Science Department of Sichuan Tourism College,Chengdu 610100,Sichuan,China;Meat Processing Key Laboratory of Sichuan Province,Chengdu 610106,Sichuan,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]肉类加工四川省重点实验室,四川成都610106

出　　处：《食品研究与开发》2019年第12期178-184,共7页Food Research and Development

基　　金：肉类加工四川省重点实验室科研项目(17-R-07);四川省科技厅应用基础项目(2018JY0304)

摘　　要：选择CaCl2和绿茶质量比为1∶1的复合脱腥剂对银鳕鱼进行脱腥处理。以鳕鱼腥味物质特征成分三甲胺含量及感官得分为评价指标,采用单因素试验和Box-Behnken响应面试验设计对银鳕鱼脱腥工艺参数进行优化。结果表明:复合脱腥剂浓度2.75%、浸泡料液比1∶11(g/mL),浸泡时间48min、浸泡温度38.3℃时,银鳕鱼感官评分值最高,三甲胺含量最低。CaCl2 and green tea were selected at a quality ratio of 1 ∶ 1 to reduce the odor of cod. Trimethylamine and sensory score were used as the evaluation indicators. Deodorization technology for cod were optimized by using single factor experiment and Box-Behnken design. The result showed that cod had the highest sensory score and minimum degree of trimethylamine(TMA) under parameters of the concentration of composite deodorizer 2.75 %, the ratio of soaking liquid 1 ∶ 11 (g/mL), the soaking time 48 min, and the soaking temperature 38.3 ℃.

关 键 词：银鳕鱼 脱腥 感官评价 三甲胺 响应面 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]