摘要
为了获得即食调味鱼块温和加工条件,最大限度地延长产品货架期,采用Plackett-Burman设计和中心组合设计优化了即食调味鱼块加工栅栏因子,建立了科学的数学模型,获得最优栅栏因子组合为乳链球菌素0.6g/kg,乳酸钠1.0g/kg,山梨酸钾0.6g/kg,白醋0.8%,复合磷酸盐8g/kg,复合香辛料1%,微波功率880W,微波作用时间10min。
To obtain the processing condition and prolong the shelf life, Plackett-Burman design and center composite design were used to optimize the hurdle factors for the instant flavour fish. Mathematical model was established,the best combination of the hurdle factors was nisin 0.6g/kg, sodium lactate 1.0g/kg, potassium sorbate 0.6g/kg,acetic acid 0.8%, compound phosphate 8g/kg, compound spices 1%, microwave power 880W, and microwave time 10min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期209-211,215,共4页
Science and Technology of Food Industry
基金
国家星火计划项目(2007EA690025)
关键词
调味鱼块加工
栅栏因子
优化
processing of instant flavor fish
hurdle factors
optimization
