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白鰱魚糜低鈉復(fù)合鹽配方響應(yīng)面法優(yōu)化
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安徽省重大科技攻關(guān)專項資助項目（08010301078）


Formula Optimization of Low Sodium Silver Carp Surimi by Response Surface Methodology
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    摘要:

    為降低白鰱魚糜制品中的鈉鹽含量,，在斬拌過程中添加氯化鈉、氯化鉀和氯化鈣3種鹽類,，以凝膠強度,、持水性和白度為評價指標(biāo),，研究三者對魚糜凝膠特性的影響。在單因素試驗的基礎(chǔ)上,，采用Box Benhnken試驗設(shè)計和響應(yīng)面分析法得到低鈉鹽優(yōu)化配方,。結(jié)果表明，白鰱魚糜低鈉鹽的最優(yōu)配方為:氯化鈉質(zhì)量分?jǐn)?shù)1.0%,、氯化鉀質(zhì)量分?jǐn)?shù)1.0%,、氯化鈣質(zhì)量分?jǐn)?shù)0.5%，其中鈉鹽添加量的質(zhì)量分?jǐn)?shù)降低至1.0%,，且復(fù)合鹽總添加量的質(zhì)量分?jǐn)?shù)僅為25%,。此條件下，白鰱魚糜凝膠強度達(dá)到196.50 g·cm,，持水性為76.37%,，白度為75.44。

    Abstract:

    To reduce the sodium salt content of silver carp surimi-based products, the effects of three types of salt (sodium chloride, potassium chloride and calcium chloride) on properties of silver carp surimi gel were investigated by using gel strength, water-holding capacity (WHC) and whiteness as the indexes of surimi quality assessment during the chopping process. Box-Benhnken design (BBD) and response surface methodology (RSM) were adopted to obtain the optimum formula on the basis of results of single-factor experiments. The result indicated that the optimum formula was sodium chloride 1.0% by mass, potassium chloride 1.0% by mass and calcium chloride 0.5% by mass, respectively. The sodium salt content was lowered to 1.0% by mass, and the total salt content only reached to 2.5% by mass. Under the above conditions, the gel strength of silver carp surimi was 196.50 g·cm, the WHC value was 76.37% and the whiteness was 75.44. 

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陸劍鋒,鄧偉,林琳,葉應(yīng)旺,姜紹通.白鰱魚糜低鈉復(fù)合鹽配方響應(yīng)面法優(yōu)化[J].農(nóng)業(yè)機械學(xué)報,2012,43(10):143-150. Lu Jianfeng, Deng Wei, Lin Lin, Ye Yingwang, Jiang Shaotong. Formula Optimization of Low Sodium Silver Carp Surimi by Response Surface Methodology[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(10):143-150.

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  • 在線發(fā)布日期: 2012-10-19
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