Optimization of ultrasonic assisted marinated process for sturgeon fillet

TIAN Qi-ying; WANG Jing

doi:10.13386/j.issn1002-0306.2015.23.037

TIAN Qi-ying, WANG Jing. Optimization of ultrasonic assisted marinated process for sturgeon fillet[J]. Science and Technology of Food Industry, 2015, (23): 219-221. DOI: 10.13386/j.issn1002-0306.2015.23.037

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Optimization of ultrasonic assisted marinated process for sturgeon fillet

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The sensory evaluation was used as indicators for the investigation of marinated conditions in sturgeon fillets by the ultrasonic- assisted methods. Based on the single factor experiments for ultrasonic time,ultrasonic power and ultrasonic frequency,orthogonal experiment L₉( 3~4) was designed to optimize the conditions of marinating by ultrasonic- assisted method.The optimal technology for marinated conditions of sturgeon fillets were as follows: ultrasonic time of 80 min,ultrasonic power of 300 W,ultrasonic frequency of 35 k Hz.The sensory quality of sturgeon fillet marinated with this condition was best.

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Optimization of ultrasonic assisted marinated process for sturgeon fillet

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