响应面法优化双蛋白鱼丝的加工工艺  

Optimization of the Production Process of Fish Noodle Incorporated with Chicken Meat by Response Surface Methodology

作　　者：任洋莹 安玥琦 杨眉 徐国栋 熊善柏 REN Yangying;AN Yueqi;YANG Mei;XU Guodong;XIONG Shanbai(National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070

出　　处：《肉类研究》2022年第8期6-12,共7页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-45-28)。

摘　　要：为开发新型双蛋白鱼丝制品,以冷冻鱼糜和鸡胸肉为原料,采用挤压成型方式,研究物料温度、挤丝高度和煮丝时间对双蛋白鱼丝拉伸强度和拉伸形变的影响,并通过响应面法优化双蛋白鱼丝的制作工艺。单因素试验结果表明:物料温度20℃时,双蛋白鱼丝的拉伸强度和拉伸形变均达到最大值,分别为4.45 g/mm2和3.56;挤丝高度10 cm时,鱼丝的拉伸形变达到最大值,为4.07;煮丝时间4 min时,鱼丝的拉伸强度和拉伸形变均达到最大值,分别为4.31 g/mm2和4.18。结合响应面法,经优化后的双蛋白鱼丝最优工艺条件为物料温度21℃、挤丝高度8 cm、煮丝时间4 min,该条件下拉伸强度为7.27 g/mm2、拉伸形变为4.18,经验证,实际值与理论值的相对误差分别为0.41%和0.48%,所以该模型可较好地反映各因素与响应值之间的关系。在最优工艺下制作的双蛋白鱼丝蛋白质含量为5.7%,NaCl含量为0.99%,均优于相关标准的要求。A new fish noodle product was developed from a mixture of frozen fish surimi and chicken breast meat by extrusion molding.The effects of raw material temperature,extrusion height and cooking time on the tensile strength and deformation of fish noodles were studied,and these independent variables were optimized using response surface methodology(RSM).The results of single-factor experiments showed that the tensile strength and deformation reached the maximum values of 4.45 g/mm2 and 3.56 at 20℃,respectively,and the maximum tensile deformation of 4.07 was obtained when the extrusion height was 10 cm.When the boiling time was 4 min,the maximum tensile strength and deformation of 4.31 g/mm2 and 4.18,respectively were obtained.The optimum process parameters were determined as follows:raw material temperature 21℃,extrusion height 8 cm,and cooking time 4 min.The tensile strength and deformation of the product prepared under the optimized conditions were 7.27 g/mm2 and 4.18,respectively.The relative errors between the actual and theoretical values were 0.41%and 0.48%for tensile strength and deformation,respectively,indicating the model can accurately reflect the relationship between the independent variables and the responses.The protein and NaCl contents of the fish noodles produced using the optimal process parameters were 5.7%and 0.99%,respectively,which are both better than the requirements of relevant standards.

关 键 词：双蛋白鱼丝 冷冻鱼糜 鸡胸肉 响应面 拉伸特性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]