鸢乌贼胴体肌肉除酸工艺的响应面优化  

Optimization of Muscle De-acidification Process For Sthenoeuthis oualaniensis Carcasses Based on Response Surface Methodology

作　　者：李翰卿 马俪珍 陈胜军[1,2,4] 王悦齐 黄卉[1,2] 胡晓 潘创[1,2] LI Hanqing;MA Lizhen;CHEN Shengjun;WANG Yueqi;HUANG Hui;HU Xiao;PAN Chuang(South China Sea Fisheries Research Institute,China Academy of Fisheries Science/Key Laboratory of Aquatic Products Processing,Ministry of Agriculture and Rural Affairs/National Aquatic Products Processing Technology R&D Centre,Guangzhou 510300,China;Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province,Sanya Tropical Fisheries Research Institute,Sanya 572018,China;Tianjin Agricultural College of Food Science and Biological Engineering,Tianjin 300384,China;Provincial Ministry Collaborative Innovation Centre for Key Marine Food Processing Technologies,Dalian University of Technology,Dalian 116034,China)

机构地区：[1]中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室/国家水产品加工技术研发中心,广东广州510300 [2]三亚热带水产研究院,海南省深远海渔业资源高效利用与加工重点实验室,海南三亚572018 [3]天津农学院食品科学与生物工程学院,天津300384 [4]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

出　　处：《中国渔业质量与标准》2023年第1期1-9,共9页Chinese Fishery Quality and Standards

基　　金：三亚崖州湾科技城管理局2020年度科技计划项目(SKJC-2020-02-013);广东省现代农业产业技术体系创新团队建设专项(2023KJ151);中国水产科学研究院基本科研业务费专项(2020TD69);农业农村部财政专项(NFZX2021)。

摘　　要：南海鸢乌贼(Sthenoeuthis oualaniensis)因肉质酸涩、口感差等品质问题制约即食产品的开发。本研究通过开发一种适合鸢乌贼即食产品的肌肉除酸技术,通过搅拌浸泡除酸法进行单因素实验,分析3种常用弱碱性食品除酸剂柠檬酸钠、多聚磷酸钠、六偏磷酸钠对鸢乌贼胴体肌肉的影响。对比除酸效果后,筛选柠檬酸钠作为鸢乌贼胴体肌肉除酸剂。利用Box-Behnken优化除酸工艺进行响应面实验,鸢乌贼胴体肌肉酸度评分(Y)、除酸剂浓度(A)、除酸时间(B)、料液比(C)的二次回归方程模型为,Y(鸢乌贼胴体肌肉酸度)=6.95+0.0325A-0.0362B+0.0137C-0.0625AB-0.0075AC+0.0075BC-0.2555A 2-0.1080B 2-1030C^(2)(R^(2)=0.9722),该模型拟合度较好,其中除酸时间及柠檬酸钠浓度对除酸效果有显著影响(P<0.05),最佳工艺条件为:室温条件下(25℃),除酸剂浓度为0.35 g/L、除酸时间7.5 h、液料比1∶2.5,此工艺参数下平均pH 6.85,接近模型预测值。在此条件下每小时搅拌鸢乌贼及除酸液,经测量鸢乌贼总酸度6.63°T,总酸度降低69.45%。柠檬酸钠除酸效果显著,对肌肉品质、口感、色泽方面有优化作用。该文章的创新点在于研究解决了鸢乌贼产品原料酸度过高的问题,可以为鸢乌贼产品研究开发提供技术支持,提高鸢乌贼原料附加值。The development of ready-to-eat products is constrained by quality issues such as sour flesh and poor taste of the Southern Sthenoeuthis oualaniensis.This research put forward a de-acidification technology of Sthenoeuthis oualaniensis ready-to-eat products.Firstly,the single factor experiment was carried out by stirring and soaking to remove acid in muscle,and the effects of three commonly used deacidifying agents for weakly alkaline food,including sodium citrate,sodium polyphosphate and sodium hexametaphosphate,on the carcass muscles of the S.oualaniensis were analyzed.After comparing the deacidification effects,sodium citrate was selected as the deacidifying agent for the muscle of S.oualaniensis carcasses.The quadratic regression equation model with a high goodness-of-fit for deacidification technology containing the acidity score(Y),deacidifying agent concentration(A),deacidifying time(B)and material-to-liquid ratio(C)of the S.oualaniensis carcasses using Box-Behnken optimization method was,Y(muscle acidity of S.oualaniensis carcass)=6.95+0.0325A-0.0362B+0.0137C-0.0625AB-0.0075AC+0.0075BC-0.2555A2-0.1080B2-1030C^(2)(R^(2)=0.9722).Furthermore,the acid removal time and sodium citrate concentration had significant effects on the acid removal effect(P<0.05),respectively.The best process conditions were described as below:room temperature conditions(25℃),deacidifying agent concentration of 0.35 g/L,deacidifying time of 7.5h and material-to-liquid ratio of 1∶2.5,with the average pH of 6.85 in these process parameters,which was close to the model prediction parameters..Under these conditions,the total acidity of the deacidification solution was measured at 6.63°T,resulting in a 69.45%reduction in the total acidity of the S.oualaniensis.The sodium citrate had a significant effect in removing acid and optimizing the muscle quality,taste and colour.

关 键 词：鸢乌贼 除酸 总酸度 响应面优化 工艺优化 

分 类 号：S985.9[农业科学—捕捞与储运] TS254.9[农业科学—水产科学]