| 响应面法优化各种配料对带鱼(Trichiurus lepturus)鱼肉肠的品质影响分析 |
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| 引用本文： | 李海波,李桂芬,梁佳,王婷,谢超.响应面法优化各种配料对带鱼(Trichiurus lepturus)鱼肉肠的品质影响分析[J].海洋与湖沼,2015,46(5):1088-1095. |
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| 作者姓名： | 李海波 李桂芬 梁佳 王婷 谢超 |
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| 作者单位： | 浙江国际海运职业技术学院 舟山 316021,浙江国际海运职业技术学院 舟山 316021,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022,浙江省海产品健康危害因素关键技术研究重点实验室 浙江海洋学院食品与医药学院 舟山 316022 |
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| 基金项目： | 浙江省自然科学基金项目,LY14C200002号;舟山市科技计划项目,2014C41011号,2014C31049号,2014C31051号;浙江海洋学院科研启动资助项目,Q1424号。 |
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| 摘 要： | 传统的鱼肉肠主要以鱼糜为原料,在生产过程中添加各种辅料而制成的营养价值很高的产品。本文以低值小带鱼(Trichiurus lepturus)鱼糜为研究对象,采用响应面分析法,以质构(硬度)等特征为考察指标,研究了脂肪含量、淀粉含量、猪肉含量对带鱼鱼肉肠的质构特性和感官指标的影响,确定了带鱼鱼肉肠的最佳生产工艺参数。研究结果表明:当脂肪添加量为6.8%,淀粉添加量为7.4%,猪肉和鱼肉质量比为1︰5时,鱼肉肠的质构和感官指标均均达到最佳状态。本研究为低值小带鱼鱼肉肠的加工工艺提供了理论基础。
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| 关 键 词： | 低值小带鱼 鱼肉肠 配料 品质分析 |
| 收稿时间： | 2015/6/28 0:00:00 |
| 修稿时间： | 2015/7/10 0:00:00 |
EFFECTS OF RESPONSE SURFACE METHODOLOGY FOR OPTIMIZING A VARIETY OF INGREDIENTS TO TRICHIURUS LEPTURUS FISH SAUSAGE OF QUALITY |
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| LI Hai-Bo,LI Gui-Fen,LIANG Ji,WANG Ting and XIE Chao.EFFECTS OF RESPONSE SURFACE METHODOLOGY FOR OPTIMIZING A VARIETY OF INGREDIENTS TO TRICHIURUS LEPTURUS FISH SAUSAGE OF QUALITY[J].Oceanologia Et Limnologia Sinica,2015,46(5):1088-1095. |
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| Authors: | LI Hai-Bo LI Gui-Fen LIANG Ji WANG Ting and XIE Chao |
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| Institution: | Zhejiang International Maritime College, Zhoushan 316021, China,Zhejiang International Maritime College, Zhoushan 316021, China,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China,Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China and Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China |
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| Abstract: | The traditional surimi fish sausage is high-protein, high-nutrition, low-fat food mainly consists of raw material surimi, adding a variety of accessories from the process. In this paper, low-value small cutlass Trichiurus lepturus surimi are studied for effects of the fat, starch and pork amount on the texture characteristics and sensory indicators of cutlass fish sausage, by response surface analysis method for texture(hardness) features index, to determine the optimum process parameters cutlass fish sausage. The results show that:when the fat added in an amount of 6.8%, 7.4% starch dosage, pork and fish mass ratio of 1:5, the texture and sensory index of cutlass fish sausage achieved the best state. In this study, processing technology of low-value small cutlass fish sausage are provided a good theoretical basis. |
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| Keywords: | low small cutlass Trichiurus lepturus fish sausage ingredients quality analysis |
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