模糊综合评价结合响应面法优化鹰爪虾滑加工工艺  

Fuzzy Comprehensive Evaluation Combined with Response Surface Methodology for Optimization of the Processing Technology of White-hair Rough Shrimp(Trachypenaeus curvirostris)Prawn Ball

作　　者：朱凯 郑飞洋 郭丽平 张益奇 卢延斌 戴志远 Zhu Kai;Zheng Feiyang;Guo Liping;Zhang Yiqi;Lu Yanbin;Dai Zhiyuan(Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012;Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzou 310012)

机构地区：[1]浙江工商大学海洋食品研究院,杭州310012 [2]浙江省水产品加工技术研究联合重点实验室,杭州310012

出　　处：《中国食品学报》2022年第2期224-232,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：“蓝色粮仓”国家重点研发计划项目(2019YFD0902000)。

摘　　要：以鹰爪虾和南美白对虾为原料,研究不同漂洗工艺对虾滑凝胶性能的影响,并对虾滑配方进行优化。以凝胶强度、弹性和胶黏性为指标,得出虾肉较优的漂洗参数为水料质量比11∶1,漂洗时间7 min。以虾滑感官评分为指标,利用模糊综合评价法和响应面法得出虾滑最优配方为:马铃薯淀粉添加量5.6%、白虾-鹰爪虾的粒糜比0.25∶1、食盐添加量1.9%。由此制得的虾滑口感爽滑、鲜味十足,感官评分8.58分。本研究成果可为高品质虾滑类制品加工工艺的完善提供数据支撑。The effects of different rinsing techniques on the gel property of prawn ball were studied with white-hair rough shrimp(Trachypenaeus curvirostris)and white shrimp(Penaeus vannamei)as raw materials,and the formula was optimized.The best rinsing process for shrimp meat was water ratio 11∶1 and rinsing time 7 min,taking gelation strength,elasticity and adhesive strength as indicators.The fuzzy comprehensive evaluation and response surface methodology(RSM)results showed that the optimal solution was as follow:5.6%potato starch,25%white shrimp and 1.9%salt,taking sensory score as indicator.This study can provide data support for the improvement of processing technology of white-hair rough shrimp products and prawn ball products.

关 键 词：鹰爪虾 模糊综合评价 响应面法 加工工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]