摘要
目的:优化鳗鱼肉湿腌工艺条件,为鳗鲞生产提供理论依据。方法:以腌制后鱼肉盐溶性蛋白含量、氯化钠含量、盐卤中蛋白质含量为指标,通过单因素试验及响应面分析法,研究不同腌制条件(时间、温度、盐度)对鳗鱼肉品质的影响,并建立感官评定结果与测定指标间的数学模型,以优化湿腌工艺条件。结果表明:1)鱼肉氯化钠含量及盐卤中蛋白质含量与腌制时间、温度和盐水浓度呈正相关;腌制时间、温度对鱼肉盐溶性蛋白含量有一定影响。2)采用响应面分析法建立感官评定与腌制条件的数学模型,曲面回归方程拟合性好。对感官评定结果的影响:盐水浓度极显著,腌制时间较显著,而腌制温度不显著。3)通过响应面交互作用分析与优化,最佳腌制条件:腌制时间0.91h、温度9℃、盐度13.50%,所得鳗鲞的感官评分值与模型预测值基本相符。结论:腌制时盐水浓度对鳗鲞感官评定结果的影响极显著,鳗鱼肉湿腌的最适盐度为13.50%。
Using the content of sodium chloride and salt-soluble protein in Muraenesox cinereus muscle and the protein content in brine as indexes, the effect of different salting condition （time,temperature and concentration of brine） on the quality of maraenesex cinereus muscle was studied by single factor test and response surface analysis method, a multiple regression model was set up between the results of sensory evaluation and determined indexes in different wetsalting condition. The results showed as follows： 1） There were positive correlation between wet-salting factors such as time, temperature and concentration of brine and the content of sodium chloride in M. cinereus muscle as well as the protein content in brine. The wet-salting time and temperature affected the content of salt-soluble protein in M. cinereus meat. 2） The model set up by response surface method showed regression equation fit well with experimental data, and the concentration of brine extremely significantly affects the sensory evaluation, time significantly and temperature not significantly. 3） When the wet-salting time 0.91h, temperature 9℃ and the concentration of brine added to 13.50%, M. cinereus dried was best with the sensory evaluation. The results were basically correspond to model prediction.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第1期133-139,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省自然科学基金项目(Y306155)
宁波市人事局4321人才工程项目(2008142)
浙江省教育厅重点项目(20070986)
关键词
海鳗
湿腌
盐溶性蛋白
响应面分析法
Muraenesox cinereus
wet-salting
salt-soluble protein
response surface analysis
