响应面法优化富含鱼骨钙低温鱼肉香肠配方  

Optimization of the Formula of Fish-based Chilled Sausage Rich in the Calcium of Fish Bone by Response Surface Methodology

作　　者：王禹赫 巴吐尔·阿不力克木 玛日耶姆古丽·库尔班 李娜 WANG Yuhe;BATUER Abulikemu;MARIYEMUGULI Kuerban;LI Na(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumuqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品工业科技》2021年第14期188-195,共8页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400105)。

摘　　要：通过响应面法对富含鱼骨钙低温鱼肉香肠配方进行优化。采用单因素实验,探究食盐、鱼骨粉及玉米淀粉对富含鱼骨钙低温鱼肉香肠质构特性、感官品质和蒸煮损失的影响。在此基础上,进行Box-Behnken响应曲面设计,通过响应面试验确定三种添加剂最佳添加量为:食盐2.5%、鱼骨粉1.5%、玉米淀粉6%,按照此优化配方制作的产品表面紧致,切面光滑无气泡,鱼肉香味浓厚,感官评分为88.55分,蒸煮损失率为3.51%,与模型预测值吻合率分别达到99.49%和98.86%,为进一步研究开发鱼肉香肠提供了一定的理论数据支持。The formula of low-temperature fish sausages rich in the calcium of fish bone was optimized by response surface methodology.Single factor experiments were used to explore the effects of salt,fish bone meal and corn starch on the texture characteristics,the sensory quality and the cooking loss of low-temperature fish sausages rich in the calcium of fish bone.On the basis of the single factor experiments,the Box-Behnken response surface design was carried out,and the optimal addition amount of three additives was determined through the response surface experiment:salt 2.5%,fish bone meal 1.5%,and corn starch 6%.The product prepared by this formula had compact surface,the smooth cutting surface and bubble-free,strong fish flavor,and the sensory score was 88.55,the cooking loss rate was 3.51%,the coincidence rate with the predicted value reached 99.49%and 98.86%,which would provide a certain theoretical data support for further research and development of fish sausage.

关 键 词：鱼骨粉 低温鱼肉香肠配方 Box-Behnken响应曲面设计 配方优化 质构特性 感官评分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]