响应面优化鱼糜藕夹夹馅加工工艺  

Optimization of Processing Technology of Surimi and Lotus Root Fillers by Response Surface Method

作　　者：陈志炎 闵二虎 CHEN Zhi-yan;MIN Er-hu(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China;Jiangsu College of Tourism,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]江苏旅游职业学院,江苏扬州225127

出　　处：《中国调味品》2021年第11期81-87,104,共8页China Condiment

基　　金：国家自然科学基金项目(32001743);江苏省自然科学基金(BK20180922);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z17)。

摘　　要：以pH值、挥发性盐基氮、菌落总数为指标确定鱼肉的成熟时间,以持水性确定鱼肉的斩拌方法。采用单因素试验,探究魔芋胶、食盐、鸡蛋清、复合磷酸盐对鱼糜藕夹夹馅黏结性和感官评分的影响。通过响应面试验确定最佳工艺为:魔芋胶0.15%,食盐1.9%,鸡蛋清15%,复合磷酸盐0.4%,在此条件下,鱼糜的黏结性为0.588 g·cm,感官评分为88.34,为进一步研究开发速冻鱼糜藕夹提供了数据支持。The maturing time of fish is determined with pH value,volatile basic nitrogen and total number of colony as the indexes,the chopping method of fish is determined by water holding capacity.The single factor experiment is conducted to explore the effects of konjac gum,salt,egg white and complex phosphate on the cohesiveness and sensory score of surimi and lotus root fillers.The optimal process is determined by response surface test as follows:konjac gum is 0.15%,salt is 1.9%,egg white is 15%and complex phosphate is 0.4%.Under such conditions,the cohesiveness of surimi is 0.588 g·cm and the sensory score is 88.34,which has provided data support for further research and development of quick-frozen surimi and lotus root fillers.

关 键 词：藕夹 鲢鱼鱼糜 黏结性 感官评分 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]