响应面法优化鲜炖海参加工工艺
Optimization of Processing Technology of Fresh Stewed Sea Cucumber by Response Surface Methodology
赵影 1冯瑞 1张宇 1李萌 2何子峰 3钟碧銮1
作者信息
- 1. 广东官栈营养健康科技有限公司(广州 510642);官栈鱼胶营养安全研究中心(广州 510642)
- 2. 大连海洋大学食品科学与工程学院(大连 116023)
- 3. 广东健维生物技术有限公司(广州 511434)
- 折叠
摘要
通过单因素试验和响应面试验构建Box-Behnken多元回归模型对鲜炖海参的加工工艺进行优化,探究不同炖煮时间、炖煮温度及料液比对鲜炖海参的感官特性和质构的影响,并对最终产品的营养物质及理化指标进行测定.结果表明,鲜炖海参的最佳加工工艺为海参与高汤料液比1∶2(g/mL),炖煮温度77℃,炖煮时间3.5 h.在此工艺参数下制得的鲜炖海参具有体壁完整、韧性好、肉质紧密、弹性好的特点,且感官评分为89.75分,感官评分和质构参数明显优于市售产品.试验结果可为后续工厂改善鲜炖海参加工工艺提供理论依据和方法,同时为海参的精深加工提供借鉴意义.
Abstract
Single-factor experiment and response surface experiment were used to construct a Box-Behnken multivariate regression model to optimize the processing technology of fresh stewed sea cucumber.The effects of different stew times,stew temperatures,and material-liquid ratios on the sensory characteristics and texture of fresh stewed sea cucumber were investigated,and the nutritional and physicochemical properties of the final product were measured.The results showed that the optimal processing technology for fresh stewed sea cucumber was a material-liquid ratio of 1∶2(g/mL)between sea cucumber and high-quality soup,a stew temperature of 76.72 ℃ and a stew time of 3.2 h.Under such process parameters,the fresh stewed sea cucumber had a complete body wall,good toughness,dense meat,and good elasticity,with a sensory score of 89.75 points.The sensory score and texture parameters were significantly better than those of commercially available products.The study provides theoretical basis and prediction for actual production.
关键词
鲜炖海参/工艺优化/响应面/质构/感官品质Key words
fresh stewed sea cucumber/process optimization/response surface/texture/sensory evaluation引用本文复制引用
基金项目
辽宁省旅顺区特色水产品高值化加工科技特派团项目(2022JH5/10400016)
中央财政对辽宁渔业补助项目(2023)()
出版年
2024
NETL
NSTL
万方数据