南美白对虾虾仁无磷保水剂的响应面优化研究

Study on optimization of a non-phosphate water-holding agent' effect on penaeus vannamei by response surface methodology

为探讨氯化钠、碳酸氢钠和木薯淀粉对南美白对虾虾仁保水性的影响,利用响应面分析法(RSM)在单因素试验基础上,采用Box-Benhnken中心组合试验,以氯化钠、碳酸氢钠、木薯淀粉质量浓度为影响因素,以虾仁蒸煮损失率为响应值建立二次回归方程,通过响应面分析得到优化组合。最终确定复合无磷保水剂浸泡液中各组分的质量浓度为:氯化钠0.50%,碳酸氢钠0.50%,木薯淀粉1.50%,在此条件下,蒸煮损失率为17.59%。

In order to study the effects of several kinds of non-phosphate additives including sodium chloride, sodium bicarbonate and cassava starch on the water-holding capacity of penaeus vannamei, we use the response surface methodology, on the basis of single-factor investigations, Box-Benhnken central composite experiments were made to offer data for establishing quadratic regression models for cooking loss rate as a function of final concentration of the above three variables, the optimal values of the three variables were determined through response surface analysis. In the end, the optimal compound non-phosphate solution contained 0.51% sodium chloride, 0.51% sodium bicarbonate and 1.52% cassava starch, and a cooking loss rate of 17.59% were obtained when the solution was used to treat penaeus vannamei.