响应面法优化小龙虾超声波辅助腌制工艺  

Optimization of Ultrasonic-Assisted Salting Conditions for Crayfish by Response Surface Methodology

作　　者：孔金花 葛庆丰[1] 诸永志[2] 卞欢[2] 闫征[2] 徐为民[2] 王德宝 KONG Jinhua;GE Qingfeng;ZHU Yongzhi;BIAN Huan;YAN Zheng;XU Weimin;WANG Debao(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2021年第3期23-29,共7页Meat Research

基　　金：江苏现代农业(克氏原螯虾)产业技术体系项目(JATS[2020]394)。

摘　　要：以小龙虾为研究对象,探讨超声波辅助腌制小龙虾的加工工艺。以超声功率、超声时间、腌制液盐含量为单因素影响因子,小龙虾的感官评分和氯化钠含量为响应值,进行响应面优化分析。结果表明,经优化后的小龙虾腌制条件为超声功率210 W、超声时间30 min、腌制液盐含量17 g/100 mL,在此工艺条件下小龙虾的感官评分为91.2分,氯化钠含量为0.82%,与预测值接近,表明该腌制工艺合理有效。In this study,we optimized the ultrasonic-assisted salting process of crayfish using response surface methodology(RSM).Ultrasonic power,ultrasonic time,and brine concentration were taken as independent variables,and sensory evaluation score and salt content of cured crayfish as response variables.The results showed that the optimized conditions were as follows:210 W ultrasonic power,30 min ultrasonic time,and 17 g/100 mL brine concentration.Cured crayfish prepared under these conditions scored 91.2 in overall sensory evaluation,and its sodium chloride content was 0.82%,which were both close to the predicted values,indicating that the curing process was reasonable and valid.

关 键 词：小龙虾 超声波 腌制 响应面 工艺优化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]