响应面优化草鱼发酵工艺条件

Optimization on Fermenting Conditions of Grass Crap with Response Surface Method

利用一株植物乳杆菌为发酵菌种,对草鱼进行发酵.以总酸含量为主要指标,在单因素试验的基础上,运用Design-Expert7 Trial统计分析软件,设计4因素5水平试验,建立加盐量、发酵温度、发酵时间和接种量的二次回归模型,得到草鱼发酵的最优条件.研究结果表明:最优的发酵工艺条件为加盐量5.5%,发酵温度29.5℃,发酵时间25.9h,接种量7.4%,在此条件下发酵草鱼的总酸含量可达15.61‰,且感官评分值达到82.6分.

In order to effectively prolong the preserving period of the processed grass crap and improve its flavor and commercial value, the experiment conducted in this research tries to ferment grass crap by applying Lactobacillus plantarum as the strains. Taking the total acid content as the main variable, and based on a single-factor experiment, a four-factor and five-level test in this study is designed using the Design-Expert 7 statistical analysis software, and the optimal condition of the fermentation of grass crap is obtained through a quadratic regression model which contains the variables of the amount of salt, fermentation temperature, fermentation time and inoculation amount. Based on the test result, the optimal fermentation condition is that the amount of salt, the fermentation temperature, the fermentation time and the inoculation amount should be configured with ratio of 5.5%, 29.5℃, 25.9 h and 7.4% respectively, and only on this condition can the total acid content and the score of sensory assessment reach 15.61‰ and 82.6, respectively.