基于模糊数学与响应面分析法开发味噌风味鲅鱼罐头  

Development of Canned Miso-flavor Spanish Mackerel Based on Fuzzy Mathematics and Response Surface Analysis

作　　者：步营 吕月月 朱文慧 李学鹏 李仕政 励建荣 位正鹏[4] BU Ying;LV Yue-yue;ZHU Wen-hui;LI Xue-peng;LI Shi-zheng;LI Jian-rong;WEI Zheng-peng(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Ju'nan New Hope Liuhe Food Co.,Ltd.,Linyi 276600,China;Taixiang Group-Rongcheng Taixiang Food Co.,Ltd.,National R&D Branch Center of Mackerel Processing Technology,Rongcheng 264300,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]莒南新希望六和食品有限公司,山东临沂276600 [4]泰祥集团-荣成泰祥食品股份有限公司,国家马鲛鱼加工技术研发分中心,山东荣成264300

出　　处：《中国调味品》2021年第9期90-94,共5页China Condiment

基　　金：“十三五”重点研发计划项目(2016YFD0400705)。

摘　　要：试验以鲅鱼为研究对象,开发了一种具有味噌风味的鲅鱼罐头。采用模糊数学感官评定法,通过单因素和响应面试验设计方法对罐头的配方参数进行优化。结果表明,当鲅鱼添加量为70%时,盐曲添加量为3.4%,白砂糖添加量为6%,味噌添加量为5.1%,淀粉添加量为1%,I+G添加量为0.5%,生姜添加量为0.5%,在此配方下制得的味噌风味鲅鱼罐头的感官评分最高,为88分。经此配方制得的味噌风味鲅鱼罐头产品香味独特、咸鲜适口、味道浓郁、无腥味和异味,具有良好的市场前景。该研究为鲅鱼的开发利用提供了理论支持。In this paper,a kind of canned Spanish mackerel with miso flavor is developed.The formula parameters of cans are optimized by single factor and response surface design using fuzzy mathematics sensory evaluation method.The results show that when the amount of Spanish mackerel is 70%,the amount of salt koji is 3.4%,the amount of sugar is 6%,the amount of miso is 5.1%,the amount of starch is 1%,the amount of I+G is 0.5%,and the amount of ginger is 0.5%.Under such formula,the sensory score of canned Spanish mackerel with miso flavor is the highest of 88 points.The canned miso-flavor Spanish mackerel produced by this formula has unique flavor,salty and umami taste,strong flavor,without fishy odour and peculiar smell,and has a good market prospect.This study has provided theoretical support for the development and utilization of Spanish mackerel.

关 键 词：鲅鱼 味噌 模糊数学 响应面分析法 

分 类 号：TS207.3[轻工技术与工程—食品科学]