响应面法优化小龙虾烤箱辅助烤制工艺  

Optimizing the Oven Roasting of Crayfish by Response Surface Methodology

作　　者：温丽敏 诸永志[2] 罗章 徐为民[2] 卞欢[2] WEN Limin;ZHU Yongzhi;LUO Zhang;XU Weimin;BIAN Huan(College of Food Science,Xizang Agriculture and Animal Husbandry College,Nyingchi 860000,China;Research Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2023年第5期39-48,共10页Meat Research

基　　金：江苏现代农业(克氏原螯虾)产业技术体系建设专项(JATS[2022]444);江苏省农业科技自主创新资金建设专项(CX(21)2030)。

摘　　要：以小龙虾为研究对象,探讨烤箱烤制小龙虾的加工工艺,以腌制时间、腌制液盐含量、烤制温度和烤制时间为单因素影响因子,小龙虾的感官评分和弹性为响应值,进行响应面优化分析。然后对烤制小龙虾的营养成分和风味特征进行测定和分析,并以鲜虾和水煮虾作为对照。结果表明:经优化后的小龙虾腌制时间为30min、腌制液盐含量12g/100mL、烤制温度180℃、烤制时间20min,在此工艺条件下小龙虾的感官评分为9.08分、弹性为3.88mm,与预测值接近,表明该烤制工艺合理有效;烤制处理条件下单不饱和脂肪酸和多不饱和脂肪酸总含量显著高于鲜虾和水煮虾;烤制之后的小龙虾必需氨基酸和风味氨基酸含量较鲜虾和水煮虾差异明显,主要表现在天冬氨酸、甘氨酸、精氨酸和亮氨酸的损失,其中精氨酸损失最大;电子舌传感器上的烤虾响应值鲜度、咸味和甜味均显著高于鲜虾和水煮虾。适当的烤制有利于虾肉营养物质的保存和鲜香味的挥发,同时有利于产品营养与风味的提高。The preparation process of oven roasted crayfish was optimized by response surface methodology(RSM).Curing time,brine concentration,roasting temperature,and roasting time were considered as independent variables,and sensory score and springiness as response variables.The nutrient composition andflavor characteristics of roasted crayfish were determined and analyzed using raw and boiled crayfish as controls.The results showed that the optimized conditions were as follows:curing time 30 min,salt concentration 12 g/100 mL,roasting temperature 180℃,and roasting time 20 min.The sensory score and springiness of the oven roasted crayfish prepared under these conditions were 9.08 points and 3.88 mm,respectively,which were close to the predicted values,indicating that the roasting process is reasonable and valid.The total content of monounstaturated and polyunsaturated fatty acids in the roasted crayfish prepared under these conditions was distinctly higher than that in raw and boiled crayfish,and significant variations were found in the contents of essential andflavor amino acids;more specifically,aspartate,glycine,arginine and leucine were lost,and the loss of arginine was greatest.The electronic tongue responses to the umami,salty and sweet taste of the roasted crayfish were markedly higher than those to raw and boiled crayfish.In summary,moderate roasting is conducive to maintaining the nutrients and umami and aroma release of crayfish while improving the nutritional quality andflavor of the product.

关 键 词：小龙虾 烤箱 烤制 响应面 工艺优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]