Optimization of the compound preservative technology for carp surimi by response surface method
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摘要: 通过测定鲤鱼鱼糜TBA（硫代巴比妥酸）值、p H以及菌落总数三个理化指标,评价不同添加量的花青素、抗坏血酸（VC）、壳聚糖三种保鲜剂在4℃冷藏条件下对鲤鱼鱼糜保鲜效果的影响。在单一保鲜剂实验研究的基础上,利用Box-Behnken中心组合实验设计响应面（RSM）分析实验,确定3种保鲜剂对鲤鱼鱼糜保鲜的最佳配比为花青素添加量0.24%,VC添加量0.019%,壳聚糖添加量0.56%。实验结果表明,响应面模型与实际情况拟合较好。经验证,在该配比下的保鲜剂可使鲤鱼鱼糜在冷藏9 d的p H为6.51,TBA值为0.3107 mg/kg,菌落总数为2.09×103CFU/g,鱼糜产品仍符合食用标准。Abstract: The influence of different content preservatives,such as anthocyanidin,ascorbic acid( VC) and chitosan,on the cold storage 4 ℃ of carp surimi was evaluated through measuring 2- thiobarbituric acid value( TBA),p H value and the colony count.On the basis of the single preservative experiment,the Box- Behnken central composite design and response surface methodology( RSM) analysis was made to investigate get a complex preservative combined with anthocyanidin,VCand chitosan.The optimal concentration of complex preservative was determined as anthocyanidin 0.24%,VC0.019% and chitosan 0.56%.The results showed that the model fit well with the reality,and after verification,the combined preservative under the optimal concentration that after the carp surimi stored at 4 ℃ for 9 days,could make the value of p H,TBA and the colony count only6.51,0.3107 mg / kg and 2.09 × 103 CFU / g,respectively.The carp surimi products was still accordance with the requirements of edible standard.
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Keywords:
- carp surimi /
- complex preservative /
- anthocyanidin /
- response surface methodology /
- TBA value
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