微波膨化鱼糜制品料坯加工工艺优化  

Optimization of the Processing Technology of Microwave Puffed Surimi Billet

作　　者：王蕾 王金厢 李学鹏 励建荣 周小敏 王明丽 杨青 位正鹏 季广仁 WANG Lei;WANG Jinxiang;LI Xuepeng;LI Jianrong;ZHOU Xiaomin;WANG Mingli;YANG Qing;WEI Zhengpeng;JI Guangren(College of Food Science and Engineering,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning,China;Zhejiang Xingye Industrial Group Co.,Ltd.,Zhoushan 316120,Zhejiang,China;Penglai Jinglu Fishery Co.,Ltd.,Yantai 265600,Shandong,China;Rongcheng Taixiang Food Products Co.,Ltd.,Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing,Weihai 234309,Shandong,China;Jinzhou Bijiashan Food Co.,Ltd.,Jinzhou 121007,Liaoning,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]浙江兴业集团有限公司,浙江舟山316120 [3]蓬莱京鲁渔业有限公司,山东烟台265600 [4]荣成泰祥食品股份有限公司,农业部冷冻调理海洋食品加工重点实验室,山东威海234309 [5]锦州笔架山食品有限公司,辽宁锦州121007

出　　处：《食品研究与开发》2023年第13期97-105,159,共10页Food Research and Development

基　　金：国家自然科学基金项目(U20A2067);辽宁省海洋经济发展专项(辽财指环[2022]33号)。

摘　　要：以冷冻鱼糜为主要原料,采用微波膨化技术制作面筋质地的膨化鱼糜料坯,用于开发休闲调味鱼糜制品。通过单因素试验,考察鱼糜预凝胶时间、微波功率、微波时间对微波膨化鱼糜制品料坯的水分含量、质构特性、膨化度、感官评分的影响;在单因素试验的基础上,以硬度和感官评分为响应值,通过Box-Behnken试验设计和响应面方差分析,优化鱼糜制品料坯的最佳微波膨化工艺。单因素试验结果表明:在预凝胶时间为1.5 h、微波功率900 W、微波时间20 s时各项指标最佳。响应面试验结果表明,3个因素对料坯硬度的影响大小为微波时间>预凝胶时间>微波功率,对感官评分的影响大小为微波时间>微波功率>预凝胶时间;微波膨化鱼糜制品料坯的最佳加工工艺为42℃恒温预凝胶1.53 h、微波时间20 s、微波功率900 W,此条件下料坯的硬度为(4 742.58±248.49)g,感官评分为88.60±2.07,结果与预测值无显著性差异(P>0.05)。研究可为新型鱼糜制品的开发提供参考。In this study,frozen surimi was selected as the main raw material.Gluten-textured surimi billet,which is used to develop leisure-flavored surimi products,was expanded using microwave technology.The single factor experiment was used to investigate the effects of pre-gel time,microwave power,and microwave time on the moisture content,textural properties,puffing degree,and sensory score of the surimi billet.Based on the results of the single factor experiment,we used the Box-Behnken design and response surface methodology were used to optimize the processing parameters of the surimi billet while considering the hardness and sensory score as response values.The single factor experiment showed that the quality of the billet was the best when the pre-gel time was 1.5 h,microwave power was 900 W,and microwave time was 20 s.According to the results of the response surface experiment,the order of the factors affecting billet hardness was microwave time>pre-gel time>microwave power,whereas the order of the factors affecting sensory score was microwave time>microwave power>pre-gel time.The optimal processing parameters observed for surimi billet were as follows:pre-gelling at 42℃for 1.53 h,microwave time at 20 s,and microwave power at 900 W.Under these conditions,the hard ness and the sensory score of the surimi billet were (4 742.58±248.49) g and 88.60±2.07, respectively, and there were no significant differences between the verified and predicted values (P>0.05). The study will serve as a basis for the development of high-quality surimi products.

关 键 词：微波膨化 鱼糜制品 预凝胶 硬度 感官评分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]