基于响应面法优化紫贻贝生腌工艺  

Optimization of Raw Salting Process of Mytilus edulis Based on Response Surface Methodology

作　　者：阮乙宸 盘赛昆 周振 叶静静 RUAN Yi-chen;PAN Sai-kun;ZHOU Zhen;YE Jing-jing(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222042,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222042

出　　处：《中国调味品》2023年第6期118-124,共7页China Condiment

基　　金：江苏省普通高校自然科学研究计划项目(21KJA240004)。

摘　　要：紫贻贝具有极高的营养价值,采用生腌工艺可以最大程度地保留紫贻贝特有的营养价值,并且使消费者享受到紫贻贝的新鲜口感。以脱壳后的紫贻贝肉为原料,研究生腌紫贻贝调味液的最佳参数,以此来提高紫贻贝食品的风味。该研究在单因素试验的基础上,以感官评分为指标,利用单因素试验和响应面试验考察食盐添加量、白砂糖添加量、料酒添加量、陈醋添加量对即食生腌紫贻贝的影响,建立紫贻贝生腌工艺,根据Box-Behnken的中心组合试验设计原理,以综合评分为响应值,对生腌紫贻贝工艺进行优化。结果表明,食盐、白砂糖、料酒、陈醋的最佳配比为2.77%、4.93%、9.58%、5.81%,感官评价最佳得分为34.33分。在此最佳配比下得到的生腌紫贻贝肉色泽均匀,肌肉切面富有光泽,肉质有咀嚼感,坚实有弹性,形态完整,滋味适中。该研究结果可为生腌紫贻贝肉的产业化应用提供参考。Mytilus edulis has very high nutritional value.The use of raw salting process can maximize the retention of the unique nutritional value of Mytilus edulis,and enable consumers to enjoy the fresh taste of Mytilus edulis.Using hulled Mytilus edulis meat as the raw material,the best parameters of raw salted seasoning of Mytilus edulis are studied to improve the flavor of Mytilus edulis food.Based on single factor test,taking the sensory score as the index,single factor test and response surface test are used to investigate the effects of salt addition amount,white granulated sugar addition amount,cooking wine addition amount and aged vinegar addition amount on the instant raw salted Mytilus edulis,and establish the raw salting process of Mytilus edulis.According to the principle of Box-Behnken central combination test design,the raw salting process of Mytilus edulis is optimized with the comprehensive score as the response value.The results show that the best proportion of salt,white granulated sugar,cooking wine and aged vinegar is 2.77%,4.93%,9.58%,5.81%respectively,and the best sensory evaluation score score is 34.33 points.The raw salted Mytilus edulis meat obtained under the best proportion has uniform color,glossy muscle section,chewy texture,complete shape and moderate taste,and is solid and elastic.The results of this study can provide references for the industrial application of raw salted Mytilus edulis meat.

关 键 词：生腌 感官评价 调味料添加量 响应面法 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]