摘要
以腌制过程中鱼肉脱水失重率、鱼肉中氯化钠的含量以及盐卤中氨基态氮的含量为主要测定指标,建立不同腌制条件下产品的感官评定结果与测定指标之间的多元回归模型。运用中心组合原理设计试验,采用响应面分析法,研究不同腌制条件对产品品质的影响,并建立感官评定与腌制条件的数学模型。结果表明:加盐量为11%,腌制温度为10℃,腌制时间为22h的条件下,所得产品的品质最佳。
Determining the weight loss rate of fish by dehydration, the content of salt in fish and amino nitrogen in brine as primary indicators, a multiple regression model was set up between the results of sensory evaluation and determined indicators in different curing conditions. Designing experiment by central composite element, we have studied the effects of curing condition on the quality of products and set up a mathematical model between curing condition and sensory evaluation by response surface method, The result showed that when the salt added 11%, the curing temperature 10℃ and the curing time 22h, the quality of products was best,
出处
《食品科技》
CAS
北大核心
2007年第7期110-114,共5页
Food Science and Technology
基金
湖北省重大科技攻关项目(2005AA205A05)
关键词
醉鱼
腌制
感官评定
响应曲面法
多元回归模型
vinasse fish
curing
sensory evaluation
response surface method
multiple regression model
