响应面法优化鲳鱼预制菜腌制工艺研究

Optimization of the curing process for ready-to-cook Pampus argenteus by response surface methodology

中文关键词:  鲳鱼  预制菜  腌制  感官评定  响应面优法

英文关键词:Pampus argenteus  ready-to-cook  curing  sensory evaluation  response surface methodology

中文摘要:

      目的 利用响应面法优化鲳鱼预制菜的腌制工艺。方法 采用盐水腌制鲳鱼, 并优化其工艺参数。考察了腌制液浓度、腌制时间、腌制温度对鲳鱼品质的影响。在单因素试验的基础上, 以感官评分为响应值, 基于响应面法优化鲳鱼预制菜的腌制工艺。结果 根据氯化钠含量、蒸煮损失率等指标, 获得最佳腌制工艺参数为: 腌制液浓度为4.2%、腌制时间为2.75 h、腌制温度为15 ℃±1 ℃。腌制鲳鱼预制菜的感官评分为4.2分, 在显著提升鱼肉水分含量(水分含量从74.6 g/100 g增至80.1 g/100 g)的同时, 对产品的基本营养成分影响不大, 且含盐量处于可控范围。结论 该工艺用于加工腌制鲳鱼预制菜, 有效保留了鲳鱼原有营养成分, 产品品相、口感好, 研究结果为腌制鲳鱼预制菜的加工提供工艺参考。

英文摘要:

      Objective To optimize the curing process for ready-to-cook Pampus argenteus using response surface methodology. Methods The Pampus argenteus was cured in a brine solution, and the process parameters were optimized. The effects of brine concentration, curing time and curing temperature on the quality of Pampus argenteus were investigated. Based on single-factor experiments, the curing process for ready-to-cook Pampus argenteus was optimized using response surface methodology with sensory score as the response value. Result According to indicators such as sodium chloride content and cooking loss rate, the optimal curing parameters were determined as follows: curing concentration of 4.2%, curing time of 2.75 h, and curing temperature of 15 ℃±1 °C. The sensory score of the cured ready-to-eat Pampus argenteus was 4.2. While significantly increasing the moisture content of the fish (from 74.6 g/100 g to 80.1 g/100 g), the process had little effect on the basic nutritional composition of the product, and the salt content remained within a controllable range. Conclusion This process effectively preserves the original nutritional components of Pampus argenteus when used for processing cured ready-to-eat Pampus argenteus, yielding a product with good appearance and desirable texture. The results provide a technical reference for the processing of cured ready-to-eat Pampus argenteus.