响应面法优化板栗鱼肠的加工工艺  

Optimization of processing technology of chestnut fish sausage by response surface method

作　　者：吕培楷 曹珍 向晨曦 夏南 王荣荣 LÜPeikai;CAO Zhen;XIANG Chenxi;XIA Nan;WANG Rongrong(College of Food,Xinyang Agriculture and Forestry University,Xinyang 464000)

机构地区：[1]信阳农林学院食品学院,信阳464000

出　　处：《中国食品添加剂》2024年第5期264-274,共11页China Food Additives

基　　金：河南省高等学校青年骨干教师培养计划(2020GGJS262);信阳农林学院南湾鱼制品开发与应用科技创新团队(XNKJTD—002);信阳农林学院科研促进教学专项课题(kj-2021034);水产资源深加工利用科技服务团队。

摘　　要：以信阳本地产南湾鲢鱼和板栗粉为主要原料,并添加大豆分离蛋白、卡拉胶等辅料制成鱼肠。以鱼肠的色泽、持水性、凝胶强度、TPA、感官评分为指标,研究了鱼糜/板栗粉质量比、大豆分离蛋白、卡拉胶、食盐、料酒的添加量对鱼肠品质的影响。得到鱼肠最佳制作配方:鱼糜/板栗粉质量比12∶1、大豆分离蛋白、卡拉胶、料酒、食盐质量分数为6%、0.8%、4%,2%。所得鱼肠平均白度78.2%、感官评分95.6、持水率87.7%、凝胶强度3761.2 g·mm。所得鱼肠肉质细腻嫩滑,具有光泽,肉味浓郁伴有板栗清香。本研究为新型鱼肠产品的研发提供一定的理论依据和参考,有利于丰富市售鱼糜制品种类。Thefish sausage was made from Nanwan silver carp and chestnut powder from Xinyang,with soy protein isolate and carrageenan as supplement materials.Using color,water retention,gel strength,TPA and sensory scores offish sausage as indicators,the effects of mass ratio of surimi/chestnut powder,the addition of soy protein isolate,carrageenan,salt and cooking wine on the quality of fish sausage were studied.The optimum preparation formula of fish sausage was as follows:mass ratio of surimi/chestnut powder 12:1,mass fractions of soy protein isolate,carrageenan,cooking wine and salt were 6%,0.8%,4%and 2%,respectively.The average whiteness of fish sausage was 78.2%,sensory score was 95.6,water retention was 87.7%and gel strength was 3761.2 g·mm.Thefish sausage made with the optimal formula above was with delicate and smooth texture,with a glossy appearance and a rich meatflavor accompanied by a refreshing chestnut fragrance.The study provides a theoretical basis and reference for the research and development offish sausage products,and is beneficial to surimi products development.

关 键 词：南湾鲢鱼 板栗粉 工艺配方 凝胶强度 TPA 

分 类 号：TS202.3[轻工技术与工程—食品科学]