响应面分析法优化糟醉带鱼的糟醉工艺

基金项目:

宁波大学学科项目(XKL11D2110)；宁波大学人才基金基金项目(2012323)；国家自然科学基金项目(31201284)；

详细信息

Optimization of vinasse conditions for hairtail by response surface methodology

摘要: 采用响应面分析法对糟醉带鱼的糟醉工艺进行优化。在单因素实验基础上,根据中心组合实验设计原理,采用三因素三水平的响应面分析法,以糟醉带鱼的感官评分为响应值进行回归分析。结果表明,糟醉带鱼糟醉的适宜工艺条件为加盐量4.7%,加酒量7.1%,糟鱼比1:2.2,在此条件下制得的糟醉带鱼感官评分最优,达到84.5分,与模型预测值基本相符。
- 带鱼; /
- 糟醉; /
- 响应面分析法;
Abstract: The vinasse technique of hairtail was optimized by response surface methodology.On the basis of single-factor tests, the mathematical regression model was established about the dependent variable (Sensory article points of vinasse hairtail) through Box-Benhnken center composite design and response surface analysis.The results indicated that the proportion of vinasse significantly affected the quality evaluation.When the salt, the liquor, the proportion of vinasse with fish were 4.7%, 7.1% and 1:2.2, vinasse hairtail was the best with the sensory evaluation of 84.5, which was in line with porecast.
- hairtail;vinasse;response surface methodology; /
- undefined /
- undefined

[1]	张芝芬, 吴汉民, 黄晓春, 等.糟醉鳗鱼的工艺研究[J].东海海洋, 2001, 19 (2) :70-73.
[2]	谭汝成, 曾令彬, 熊善柏, 等.调配和杀菌条件对酒糟鱼品质的影响[J].食品开发与机械, 2008 (5) :85-88.
[3]	刘成梅, 李艳聪, 涂宗财, 等.酒糟鱼工业化生产技术研究[J].江西食品工业, 2001 (1) :18-19.
[4]	GBT5009.3-2003食品中水分的测定[S].北京:中华人民共和国卫生部, 2003.
[5]	徐清渠, 龚玲娣.GB/T12457-2008食品中氯化钠的测定[S].北京:中华人民共和国国家质量监督检验检疫局, 2009.
[6]	高向阳.食品分析与检验[M].北京:中国计量出版社, 2006:165-166.
[7]	牟建楼, 王颉, 张伟, 等.乙醇的测定方法综述[J].酿酒, 2006, 33 (2) :46-48.
[8]	吴谋成.食品分析与感官评定[M].北京:中国农业出版社, 2002:93-94.
[9]	Witte V C, Krause G F, Bailey M E.A new extraction method for determining2-thiobarbituric acid values of pork and beef during storage[J].Journal of Food Science, 1970, 35 (5) :582-585.
[10]	Ventanas S, Martin D, Estévez M, et al.Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction[J].Food Chemistry, 2006, 99:842-850.
[11]	Kae M, Kikue K, Tetsuo A.Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques[J].Food Chemistry, 2002, 78:39-45.