响应面法优化重组罗非鱼肉制备工艺  

Optimizing the Preparation Process of Restructured Tilapia Meat by Response Surface Methodology

作　　者：陈慕雪 刘淑慧 张雪莹 董秀萍 申铉日[1,2] 夏光华 CHEN Muxue;LIU Shuhui;ZHANG Xueying;DONG Xiuping;SHEN Xuanri;XIA Guanghua(Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea,College of Food Science and Technology,Hainan University,Haikou 570228,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China)

机构地区：[1]南海水产资源高效利用工程研究中心,海南大学食品科学与工程学院,海南海口570228 [2]海洋食品精深加工关键技术协同创新中心,辽宁大连116034

出　　处：《肉类研究》2021年第6期15-21,共7页Meat Research

基　　金：海南省重点研发项目(ZDYF2019087);海南大学科研启动基金资助项目(kyqd1662)。

摘　　要：利用加工副产物开发重组罗非鱼肉制品,以罗非鱼碎肉为原料,制备重组罗非鱼肉制品,采用响应面试验优化重组罗非鱼肉制品的加工工艺。结果表明:重组罗非鱼肉制品的最佳制备工艺为NaCl添加量0.52%、谷氨酰胺转氨酶(transglutaminase,TG)添加量0.95 U/100 g、CaCl_(2)添加量0.39%;影响重组罗非鱼肉硬度的大小顺序为TG添加量>CaCl_(2)添加量>NaCl添加量。Restructured tilapia meat was developed from tilapia meat scraps.By using response surface methodology(RSM),the optimal processing parameters were determined as follows:sodium chloride 0.52%,transglutaminase(TG)0.95 U/100 g,and calcium chloride 0.39%.TG,calcium chloride and sodium chloride affected the hardness of restructured tilapia meat,ranked in decreasing order of their importance.

关 键 词：罗非鱼 重组罗非鱼肉制品 副产物 硬度 响应面 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]