响应面法优化低值水产蛋白组织化加工工艺

Optimization of Processing Technology in Texturization of Low Value Aquatic Protein by Response Surface Methodology

目的:以北太平洋鱿鱼加工的边角料为原料,使用双螺杆挤压机研究挤压技术在低值水产蛋白组织化加工中的应用。方法:选取物料湿度、机筒温度和螺杆转速3个因素,分析其对挤出物组织化度和咀嚼度的影响;采用三因子二次回归正交旋转组合设计,对低值水产蛋白组织化加工工艺进行优化。通过试验数据推导描述2个评价指标的二次回归模型,并对其变量进行响应面分析。结果:优化得到最佳挤压工艺条件为物料湿度40.65%、机筒温度140℃、螺杆转速25.75Hz。挤出物组织化度与操作参数,挤出物咀嚼度与操作参数的回归拟合的相关系数R2分别为0.889和0.882。结论:拟合的统计模型可信度高,本研究结果对低值水产蛋白资源组织化技术的研究有很好的借鉴意义。

The waste scrap from the North Pacific squid processing was used as raw material. Effect of extrusion process parameters on the functional properties of extruded squid protein using a twin screw extruder was studied. A three-factor quadratic regression orthogonal rotation combination design was adopted to analyze effects of feed moisture, barrel temperature, screw speed and their interactions on both texture index and chewness as well as optimized. Based on this approach and experimental data, the quadratic regression models of texture index and chewness were deduced. Then analyses of variance were conducted with response surface analysis, and the optimal extrusion technology conditions were obtained as follows： feed moisture was 40.65%, barrel temperature was 140 ℃ and screw speed was 25.75 Hz. Polynomial regression equations of process variables with two properties were obtained with R2=0.889 and R2=0.882, respectively. Both of two regression equations were highly credible. The result has a good reference value for the study on texturization technique of low value aquatic protein source.