响应面法优化紫贻贝脱腥及预处理加工工艺  

Optimization of Deodorization and Pretreatment Processing Technology of Mytilus edulis by Response Surface Methodology

作　　者：付靖雯 陈昌威 沈祥皓 杨柳莺 王则程 杨金玉 盘赛昆 FU Jing-wen;CHEN Chang-wei;SHEN Xiang-hao;YANG Liu-ying;WANG Ze-cheng;YANG Jin-yu;PAN Sai-kun(School of Marine Food and Bioengineering,Jiangsu Ocean University,Lianyungang 222005,China;Key Construction Laboratory of Marine Biotechnology in Jiangsu Province,Lianyungang 222005,China;Jiangsu Institute of Marine Resources Development,Lianyungang 222005,China;Key Laboratory of Marine Biological Resources and Environment in Jiangsu Province,Lianyungang 222005,China;Collaborative Innovation Center for Marine Biological Industry Technology in Jiangsu Province,Lianyungang 222005,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005 [2]江苏省海洋生物技术重点建设实验室,江苏连云港222005 [3]江苏省海洋资源开发研究院,江苏连云港222005 [4]江苏省海洋生物资源与环境重点实验室,江苏连云港222005 [5]江苏省海洋生物产业技术协同创新中心,江苏连云港222005

出　　处：《中国调味品》2024年第6期15-21,共7页China Condiment

基　　金：江苏省高等学校自然科学研究重大项目(21KJA240004)。

摘　　要：近些年来,预制菜成为人们日常生活中的餐桌美食,为开发紫贻贝预制菜,以紫贻贝为原料,改善紫贻贝的腥味和预处理加工工艺。首先研究了紫贻贝原料的脱腥工艺,以感官指标为考察对象,通过单因素试验和响应面分析法优化工艺参数,最终确定100 mL脱腥液中含有料酒3.5 g、姜5 g、葱4 g和花椒1.1 g。在脱腥的基础上,以质构、蒸煮损失率和色差为指标,通过单因素试验和正交试验对紫贻贝预处理工艺进行研究,得到最佳工艺参数:腌制时间40 min、汆水时间4 min和汆水温度90℃。该试验为紫贻贝预制菜产品的开发提供了理论依据。In recent years,prepared dishes have become a delicacy in people's daily life.In order to develop Mytilus edulis prepared dishes,Mytilus edulis is used as the raw material to improve the fishiness and pretreatment processing technology of Mytilus edulis.Firstly,the deodorization process of the raw material Mytilus edulis is studied,and with the sensory indexes as the investigation objects,the technology parameters are optimized by single factor test and response surface analysis.Finally,it is determined that 100 mL deodorant contains 3.5 g cooking wine,5 g ginger,4 g scallion and 1.1 g pepper.On the basis of deodorization,using texture,cooking loss rate and color difference as the indexes,the pretreatment technology of Mytilus edulis is studied by single factor test and orthogonal test.The optimal parameters are obtained as curing time of 40 min,blanching time of 4 min and blanching temperature of 90℃.The test has provided a theoretical basis for the development of Mytilus edulis prepared dishes products.

关 键 词：紫贻贝 脱腥 响应面优化 预处理 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]