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当前位置: 首页 > 文章 > 基于质构品质降维分析法优化番茄皮渣鱼丸加工工艺 肉类研究 2020 (1) 51-58
Position: Home > Articles > Formulation Optimization of Fish Balls Added with Tomato Pomace for Improved Overall Texture Quality as Determined by Dimension Reduction Analysis MEAT RESEARCH 2020 (1) 51-58

基于质构品质降维分析法优化番茄皮渣鱼丸加工工艺

作  者：
薛山
单  位：
闽南师范大学生物科学与技术学院
关键词：
番茄皮渣;鱼丸;质构;降维分析;工艺优化
摘  要：
将番茄皮渣加入鱼糜中,研发一款新型鱼丸产品。采用主成分提取法,基于质构指标降维模型,得到鱼丸质构综合得分(Y)方程为Y=(0.336X_1+0.346X_2+0.339X_3)/95.952,其中X_1为弹性,X_2为咀嚼性,X_3为硬度。首先分别考察食盐、水分、料酒、淀粉、番茄皮渣添加量对鱼丸质构综合得分的影响,然后选择对试验结果影响较大的3个因素水分添加量、淀粉添加量和番茄皮渣添加量进行响应曲面优化试验,确定番茄皮渣鱼丸的最佳配比为食盐添加量2%、水分添加量20%、料酒添加量10%、淀粉添加量21%、番茄皮渣添加量5%,此时鱼丸的质构综合得分最高,鱼丸弹性、硬度适中,咀嚼性好,蒸煮损失率为(2.56±0.11)%,凝胶持水力为(95.43±0.13)%,显著优于未添加番茄皮渣组(P<0.05)。
译  名：
Formulation Optimization of Fish Balls Added with Tomato Pomace for Improved Overall Texture Quality as Determined by Dimension Reduction Analysis
作  者：
XUE Shan;Engineering Research Center of Fujian Province for Fungal Industry, College of Biological Science and Technology,Minnan Normal University;
关键词：
tomato pomace;;fish meatballs;;texture;;dimension reduction analysis;;process optimization
摘  要：
In this study, a new type of ?sh meatballs was developed from minced ?sh meat added with tomato pomace. The overall texture quality(Y) of ?sh meatballs was evaluated according to the following equation as determined by principal component extraction and dimension reduction analysis: Y =(0.336 X_1 + 0.346 X_2 + 0.339 X_3)/95.952, where X_1, X_2 and X_3 represent elasticity, chewiness and hardness, respectively. Firstly, the effect of the amounts of salt, water, cooking wine,starch and tomato pomace on the overall texture quality of fish meatballs was investigated. Then the amounts of water,starch and tomato pomace, which were found to be the factors with a signi?cant in?uence on the overall texture quality,were optimized by response surface methodology. The optimum combination obtained was salt 2%, water 20%, cooking wine 10%, starch 21%, and tomato pomace 5%. The optimized formulation produced ?sh meatballs with the highest overall texture score; the product had moderate elasticity and hardness and good chewiness, and its cooking loss and water-holding capacity were(2.56 ± 0.11)% and(95.43 ± 0.13)%, respectively, signi?cantly better than those of the control without added tomato pomace(P < 0.05).

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