Optimization of desalting process of salted Apostichopus japonicus by response surface methodology

JING Yue-xin; QIAO Rui-guang; ZHANG Jian; ZHAO Yun-ping; LIU Jing-xi; WANG Gong-ming; LIU Fang; LI Zhen-duo; WANG Xiao-nan

doi:10.13386/j.issn1002-0306.2017.18.031

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Science and Technology of Food Industry > 2017 > (18): 160-164. > DOI: 10.13386/j.issn1002-0306.2017.18.031

JING Yue-xin, QIAO Rui-guang, ZHANG Jian, ZHAO Yun-ping, LIU Jing-xi, WANG Gong-ming, LIU Fang, LI Zhen-duo, WANG Xiao-nan. Optimization of desalting process of salted Apostichopus japonicus by response surface methodology[J]. Science and Technology of Food Industry, 2017, (18): 160-164. DOI: 10.13386/j.issn1002-0306.2017.18.031

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Optimization of desalting process of salted Apostichopus japonicus by response surface methodology

Shandong Marine Resource and Environment Research Institute
Shandong Provincial Key Laboratory of Restoration for Marine Ecology
College of Food Science and Technology, Shanghai Ocean University

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Received Date: March 12, 2017

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Abstract

In order to improve the desalting efficiency and reduce the nutrient losses of salted Apostichopus japonicus, the desalting process was adopted in still water under atmospheric.The optimization of desalted temperature, solid to solvent ratio, desalting time and water changing times based on desalination rate of salted Apostichopus japonicus was performed using combination of one-factor-at-a-time method and response surface methodology.The results showed that desalination rate was affected in decreasing order by the three factors: solid to solvent ratio, desalting time and water changing times. A desalted temperature of 25 ℃, solid to solvent ratio of 1 ∶ 4.3 g/m L, desalting time of 240 min and water changing times of 2 proved optimal.Experiments carried out under the optimized conditions led to a desalination rate of 85.98% ± 0.22%, good agreement with the predicted value.
- Apostichopus japonicus,
- desalting,
- nutrient losses,
- response surface analysis

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