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Position: Home > Articles > Optimization of Processing Techniques by Response Surface for Micropterus salmoides Dried Fish Floss Hubei Agricultural Sciences 2017,56 (4) 716-721

响应面法优化鲈鱼鱼松加工工艺

作  者：
王玮琼;熊光权;鉏晓艳
单  位：
湖北省农业科学院农产品加工与核农技术研究所
关键词：
大口黑鲈(Micropterus salmoides);鱼松;响应面分析法
摘  要：
为丰富淡水鱼精深加工品种,以大口黑鲈(Micropterus salmoides)为原料,制备一种鱼松。通过单因素优化腌制时间、汽烹时间和干制时间3个关键工艺参数。利用响应面分析方法,建立感官评分与工艺参数间的模型,确定鱼松的最优工艺参数。结果表明,影响感官分数的因素排序依次为干制时间>腌制时间>汽烹时间。采用响应面分析法建立的模型,曲面方程拟合性好,其优化的鱼松最佳工艺参数为腌制时间1.01 h,汽烹时间18.04 min,干制时间2.44 h。此条件下感官分数达8.92,与模型方程理论预测值(9.07)相对误差为1.65%。产品鉴定出挥发性物质成分27种,主要为烷类、烯类、苯类和酮类。本试验鱼松产品呈疏松的浅黄色絮状,味道鲜美,可进一步工业化生产。
译  名：
Optimization of Processing Techniques by Response Surface for Micropterus salmoides Dried Fish Floss
作  者：
WANG Wei-qiong;XIONG Guang-quan;ZU Xiao-yan;Institute for Farm Products Processing and Nuclear-Agricultural Technology ,Hu Bei Academy of Agricultural Sciences;
关键词：
Micropterus salmoides;;dried fish floss;;response surface method
摘  要：
In order to enrich the deep processed varieties of freshwater fish,Micropterus salmoides was used as basic material,a dried fish floss was developed. The effects of curing time,digestion time and drying time were optimized in single factor experiments. Using response surface methodology for achieving maximum the sensory evaluation value. Results showed that the model set up by response surface method regression equation fit well with experimental data. Polysaccharide yield was most significantly affected by drying time,followed by curing time and digestion.When the curing time,digestion time and drying time were 1.01 h,18.04 min,2.44 h respectively,Under the optimal conditions,the predicted sensory scores by mathematical model was 9.07,while the experimental sensory scores was 8.92,with a difference of 1.65%. There were 27 kinds of volatile compounds in shred fish,mainly including alkanes, alkenes, benzene class and ketones. The product had good flavor and taste, and can be further industrial production.

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