响应面法优化鲤鱼鱼糜复合保鲜工艺

Optimization of the compound preservative technology for carp surimi by response surface method

通过测定鲤鱼鱼糜TBA(硫代巴比妥酸)值、p H以及菌落总数三个理化指标,评价不同添加量的花青素、抗坏血酸(VC)、壳聚糖三种保鲜剂在4℃冷藏条件下对鲤鱼鱼糜保鲜效果的影响。在单一保鲜剂实验研究的基础上,利用Box-Behnken中心组合实验设计响应面(RSM)分析实验,确定3种保鲜剂对鲤鱼鱼糜保鲜的最佳配比为花青素添加量0.24%,VC添加量0.019%,壳聚糖添加量0.56%。实验结果表明,响应面模型与实际情况拟合较好。经验证,在该配比下的保鲜剂可使鲤鱼鱼糜在冷藏9 d的p H为6.51,TBA值为0.3107 mg/kg,菌落总数为2.09×103CFU/g,鱼糜产品仍符合食用标准。

The influence of different content preservatives, such as anthocyanidin, ascorbic acid （ Vc ） and chitosan, on the cold storage 4 ℃ of carp surimi was evaluated through measuring 2- thiobarbituric acid value （ TBA）, pH value and the colony count.On the basis of the single preservative experiment, the Box-Behnken central composite design and response surface methodology （RSM）analysis was made to investigate get a complex preservative combined with anthocyanidin, Vc and chitosan. The optimal concentration of complex preservative was determined as anthocyanidin 0.24% ,Vc 0.019% and chitosan 0.56%. The results showed that the model fit well with the reality, and after verification, the combined preservative under the optimal concentration that after the carp surimi stored at 4 ℃ for 9 days, could make the value of pH,TBA and the colony count only 6.51,0.3107 mg/kg and 2.09×10^3 CFU/g,respectively.The carp surimi products was still accordance with the requirements of edible standard.